Elbow deep in all things sweet and pretty
CONSIDERED the “Chef of Kings”, MarieAntonin Carême gained fame and recognition with his spectacular construction of sugar and pastry creations. His book Le Pâtissier Royal Parisien was one of the first reference books offering the systematic explanations on the art of being a pastry chef.
Being a baker was once considered a vocational job, however, BERJAYA University College of Hospitality (BERJAYA UCH) set out on a quest to elevate this craft to a profes- sional level. The specially designed programme is for people with the passion and drive to succeed in creating gourmet pastry classics like pavlova, scones, crème Brulee, soufflé, delightful pastries, artisanal breads, tarte tatin, gourmet cakes and specialty desserts.
Students will be engaged in the unique BERJAYA Immersion Methodology based on the “learning-by-doing” principle. This provides a seamless transition from lessons in state-of-the-art classrooms to work-based learning experiences (internships). Here, industry professionals reinforce the importance of hands-on training, thereby educating students to think critically, communicate effectively, work productively and manage professionally.
Aside from theoretical and practical experiences, students will cultivate business acumen with an in-depth curriculum that includes marketing, merchandising, sales and logistics. Teaching entrepreneurial techniques and concepts will help launch their career and ability to find opportunities in different areas like small neighbourhood bakeshops, cafés and restaurants to large scale hotels or wholesale food service operations.
Once culinary skills have been mastered and developed, students can explore career opportunities ranging from apprentice pâtissier, chef tourier, commis pâtissier, pastry chef, café chef, café assistant manager, café manager, or be an entrepreneur.
The great technological advancements of the 20th century have since changed cooking styles, and now, culinary professionals use ingredients and non-traditional techniques from more than one regional cuisine, bringing excitement to menus. The trend can be seen in hotel and restaurant buffets where old home-style desserts sit alongside modern pastry presentations and complex plated desserts. Despite centuries of progress, there is still a certain allure when flour, salt and water are combined into a simple loaf and can become an exalted meal.
BERJAYA UCH teaches students how to blend traditional French baking with modern concepts and transform these delicious pastry classics into consumable art for modern living.
BERJAYA University College offers programmes related to culinary arts, hospitality, tourism and travel, events, and retail management. The city campus, situated in the Golden Triangle on the 11th and 14th floors of Berjaya Times Square, is conceptually designed with a five-star hotel ambience, equipped with the most comprehensive and advanced facilities that mirror the real world.
To make higher education more accessible and affordable, a host of bursary schemes and scholarships for both local and international students are available. PTPTN financing is available for Malaysians.
For more information, visit www.berjaya. edu.my.