Bake your way to a successful career
BERJAYA University College of Hospitality has introduced the Diploma in Patisserie where aspiring pastry chefs learn from traditional French training using modern techniques
Marie-Antonin Carême, considered as the “Chef of Kings”, gained fame and recognition with his spectacular construction of sugar and pastry and his book Le Pâtissier Royal Parisien was one of the first reference books offering 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) in its quest to elevate this craft into a profession, specially designed this programme for those with the passion and drive to succeed in creating gourmet pastry classics such as pavlova, scones, crème brule, soufflé, delightful pastries, artisanal breads, tarte tatin, gourmet cakes and specialty desserts.
Students will be engaged in the unique BERJAYA Immersion Methodology which is based on practical learning.
This provides a seamless transition from state-of-the-art classrooms to work-based learning experiences (internships), where industry professionals will reinforce the importance of hands-on training, critical thinking, effective communication, productivity and professional management.
In addition to theoretical and practical experiences, your business acumen will also be cultivated through an in-depth curriculum on understanding marketing, merchandising, sales, logistics and entrepreneurial techniques and concepts to help you kick-start your career and find opportunities in areas such as small neighbourhood bakeries, cafés and restaurants, large scale hotels and wholesale food service operations.
Once you master and develop your culinary skills, you would be able to explore career opportunities ranging from apprentice pâtissier, chef tourier, commis pâtissier, pastry chef, café chef, café assistant manager, café manager, or even an entrepreneur running your own bakery.
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 hotels and restaurant buffets where old home-style desserts sit side by side with modern pastry presentations and complex plated desserts.
Despite centuries of progress, there is still a certain allure to the combination of flour, salt and water, which turns a simple loaf into an exalted meal.
Get ready to explore with BERJAYA UCH on how to blend traditional French baking with modern concepts. A host of bursary schemes and education scholarships is offered for both local and international students, while for Malaysians students, PTPTN education financing is available.
For more details, visit www. berjaya.edu.my