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EasyUni Sdn Bhd

Level 17, The Bousteador No.10, Jalan PJU 7/6, Mutiara Damansara 47800 Petaling Jaya, Selangor, Malaysia
4.4

(43) Google reviews

+60142521561

EasyUni Sdn Bhd

Level 17, The Bousteador No.10, Jalan PJU 7/6, Mutiara Damansara 47800 Petaling Jaya, Selangor, Malaysia
4.4

(43) Google reviews

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Certificate IV in Patisserie

Course overview

Statistics
Qualification Certificate
Study mode Full-time
Duration 18 months
Intakes January, April, July, October
Tuition (Local students) Data not available
Tuition (Foreign students) $ 7,900
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Admissions

Intakes

Fees

Tuition

Data not available
Local students
$ 7,900
Foreign students

Estimated cost as reported by the Institution.

Application

Data not available
Local students
Data not available
Foreign students

Student Visa

Data not available
Foreign students

Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.

Entry Requirements

  • Relevant qualifications accepted by the university.

English Language Requirements:

  • IELTS: 5.5
  • PTE Ac: 42
  • TOEFL iBT: 46; TOEFL PBT: 527

Curriculum

  • Manage diversity in the workplace
  • Implement and monitor environmentally sustainable work practices Provide first aid
  • Use food preparation equipment
  • Produce dishes using basic methods of cookery
  • Use cookery skills effectively (HOLISTIC UNIT - WBT)
  • Prepare food to meet special dietary requirements
  • Coordinate cooking operations
  • Produce cakes
  • Produce gateaux, torten and cakes
  • Produce pastries
  • Produce yeast based bakery products
  • Produce petits fours
  • Produce desserts
  • Prepare and model marzipan
  • Produce chocolate confectionery
  • Model sugar based decorations
  • Design and produce sweet buffet showpieces
  • Manage conflict
  • Manage finances within a budget
  • Use hygienic practices for food safety
  • Participate in safe food handling practices
  • Coach others in job skills
  • Lead and manage people
  • Maintain the quality of perishable supplies
  • Monitor work operations
  • Implement and monitor work health and safety practices

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