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Diploma In Pastry Arts
KPT/JPS (R/811/4/0223) 08/20

Pastry Arts

Diploma in Pastry Arts focuses on principle of bakery and pastry operation, practical hands-on and theoretical training in all areas of bakery and pastry production

Who is this For?

It’s is for those who are interested in theoretical training in all area of food production covering pastry, bakery, chocolatier as well as meeting and managing customer expectations.

Programme Description

The Diploma in Pastry Arts focuses on principles of bakery and pastry operation, practical hands-on and theoretical training in all areas of bakery and pastry production. This programme is designed to equip students with essential skills in making desserts, cakes, tarts, pies, artisan bread, chocolates and confectioneries.

Programme Aims

This programme is aimed to provide students with the experience in basic bakery, pastry operations, food handling and kitchen operations as it also grooms them to be professional food handlers in specialised bakery and pastry operation.

Career Prospects

Upon completion of this programme, graduates can work in hotels, restaurants, catering services, retailing, food industries and entrepreneurship as a baker/pastry cook or commis, artisan bread baker, baker or cafe owner, caterer or cafe planner, chocolatier pastry chef or baker manager.

Entry Requirements

  • SPM (with 3 credits) in any subjects or other equivalent qualifications
  • Unified Examination Certificate (UEC) with at least Grade B in 3 subjects
  • Certificate in any field from a recognised Polytechnic
  • Other equivalent qualifications

Semester Duration

8 Semesters

Key Subjects

  • Reading, Vocabulary & Grammar 1 & 2
  • Drama & Role Play in English
  • Basic Academic Reading and Writing
  • Essential Business Communication Skills
  • PC Competency
  • Bahasa Kebangsaan
  • Food Sanitation
  • Introduction to Bakery & Pastry Skills
  • Islamic and Moral Studies
  • Nutrition
  •  Kitchen Organisation
  • Theory of Baking and Pastry Goods
  • Bakery & Fermentation Products
  • Food & Beverage Management
  • Classical Pastry Desserts
  • Traditional Malaysian Kuih & Dessert
  • Introduction to Entrepreneurship
  • Hospitality Cost Control
  • Artisan Bread Baking
  • Contemporary of Business
  • Principles of Marketing
  • Principles of Management
  • Confectionary Art & Special Occasion Cakes
  • Chocolates & Confectionary Making
  • Introduction to Financial Accounting 1
  • Human Resources Management
  • Bakery & Pastry Operation
  • Restaurant & Production Desserts
  • Industrial Attachment


Intan Kemala Sari
Class of 2016
Programme: Diploma In Pastry Arts

“Lecturers were really helpful to the students and the dynamics of the course which combines both theory and practical really helps me in facing the real working environment”