About The Program
Pastry production is the process of making pastry which generally includes mixing the fat and flour, adding water, chilling and then rolling out the dough. It provides students with the contemporary skills and techniques to prepare and present a wide variety of baking and pastry items suitable for any form or mode of an enterprise. In this training, the trainees will be exposed to the art of producing/making plated desserts, international baked foods, chocolate work and decorated cakes; local "kuih-muih" will also be introduced.  Trainees will be introduced to decorating techniques and they will learn in a well-equipped and modern kitchen. This course includes classroom instruction and practical lab work in a commercial kitchen setup.

Training Partner
Institut Kemahiran SAFA

Target Trainees

> School Leavers (16 years and above)

Paper Qualification Options

> Modular Based Certifications or
> Full Diploma Kemahiran Malaysia (SKM3, SKM4)