COURSE STRUCTURE OF VOCATIONAL COLLEGE MINISTRY OF EDUCATION MALAYSIA CLUSTER : HOSPITALITY PROGRAMME : BAKING & PASTRY

NO. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 MODULE CODE KOD HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK HBK S1 101 102 103 104 201 202 203 301 302 303 304 401 402 403 404 501 502 503 504 601 602 603 604 701 702 703 704 801 802 803 804 S2 S3 S4 S5 S6 S7 S8 MODULE TITLE VOCATIONAL MODULES: INTRODUCTION TO BAKING & PASTRY SANITATION AND SAFETY LOCAL DELICACIES PASTRY MAKING COOKIES MAKING SIMPLE DESSERTS MAKING BREAD MAKING CAKE MAKING FUNDAMENTAL CAKE DECORATION HOT & COLD DESSERTS MAKING DECORATIVE BREAD MAKING FROZEN DESSERTS MAKING INTERMEDIATE CAKE DECORATION BUN & ROLLS MAKING INTRODUCTION TO SALES AND MARKETING CHOCOLATE MAKING SPECIALTY CAKES MAKING FERMENTED GOODS MAKING PRODUCT STOCK CONTROL AND COSTING SUGAR CONFECTION MAKING ADVANCE CAKE DECORATION SUPERVISORY SKILLS BAKING & PASTRY PRODUCTION CONRTOL PLATED DESSERTS MAKING VIENNOSERIE MAKING SPECIALTY BREAD MAKING SCIENCE OF BAKING KITCHEN DESIGN, MAINTENANCE AND FOOD SAFETY OPERATION FRENCH PASTRIES MAKING NEW PRODUCT DEVELOPMENT FINAL PROJECT

PROGRAMPRA-DIPLOMA PROGRAM DIPLOMA