UCSI Radio
Overview
Whether crafting artisanal breads in boutique bakeries, creating spectacular desserts in fine-dining restaurants, or developing signature pastries for international hotel chains, graduates of this programme will be prepared to shape the future of the pastry and bakery industry. This programme equips students to meet the growing global demand for skilled pastry professionals who can blend traditional craftsmanship with modern innovation.
In our state-of-the-art training facilities, students immerse themselves in a comprehensive curriculum that mirrors professional kitchen environments. Through hands-on training and expert guidance, they master essential skills, from recipe formulation and advanced baking techniques to decorating artistry and food presentation.
The programme goes beyond technical skills, incorporating crucial knowledge in baking science, food safety and business management. This holistic approach, combined with real-world experience through industry attachments, ensures graduates are fully equipped to excel in the dynamic and creative world of pastry and bakery arts.
Academic Requirements
SPM
Pass SPM with a minimum of three (3) credits (Grade C).
O-Level
Minimum of three (3) credits (Grade C).
UEC
Pass UEC with a minimum of three (3) credits (Grade B).
Culinary Arts related Certificate, SKM (MQF Level 3)
Pass Level 3 in a related course and SPM with at least one (1) credit.
Polytechnic Certificates
Pass.
Other Qualifications Deemed Equivalent to SPM/O-Level by the Malaysian Qualifications Agency
Minimum overall average of 50%.
English Language Requirements
For Local Students
MUET
Band 2SPM English
Grade B+UEC English Language
Grade A2TOEFL iBT
30-31IELTS
4.01119/O-Level/IGCSE
Grade CPearson Test
36CEFR
B1 (with at least 2 skills at B1)O-Level or IGCSE or SPM English 1119
Grade CCambridge English Qualification Test / Linguaskill
140For International Students
Cambridge Linguaskill
140IELTS
4.0TOEFL iBT
30-31Pearson Test
36MUET
Band 2CEFR
B1 (with at least 2 skills at B1)1119/O-Level/IGCSE
Grade CCambridge English Qualification Test
140- Introduction to Tourism and Hospitality Industry
- Fundamentals of Baking
- Kursus Intergriti & Anti Rasuah (KIAR)
- Hospitality and Tourism Communication
- Fundamentals of Bread Product
- Fundamentals of Cake Making
- Sanitation, Safety and Hygiene
- Basic Pastry Production
- Industry Placement 1
- Penghayatan Etika dan Peradaban
- Bahasa Melayu Komunikasi 2
- Extra-curricular Learning Experience 1
- Introduction to Foreign Language in the Hospitality Industry
- (French Language)
- Malaysian Pastries and Desserts
- Fundamentals of Marketing
- Torte and Gateau
- Nutrition in Food Service Industry
- Plated Desserts
- Artisan Bread
- Food and Beverage Cost Control
- Entrepreneurship
- Pastry Decorative Arts
- Chocolate and Confectionery
- The Arts of Food Styling
- Pastry and Bakery Operation
- Extra-curricular Learning Experience 2
- Industry Placement 2
- Appreciation of Ethics and Civilisations
- Integrity and Anti-Corruption
- Communication in Bahasa Melayu 2
- Integrity and Anti-Corruption
- Pastry chef
- Assistant pastry chef
- Chief baker
- Assistant baker
- Commis
- Entrepreneur
Local Students
Approximate Total Fees:
RM 43,620
International Students
Approximate Total Fees:
RM 61,215
Note: This is an estimated fee, as different countries have different visa processing charges and administrative fees. For more information, kindly refer to your region’s counselor for the detailed fee breakdown.
