Details

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Our course includes over 120 technical lessons, covering:

✓ Toast Bread Making
✓ French Bread
✓ Taiwanese Bread
✓ Birthday Cake Design
✓ French Pastries
✓ Elegant French Plating
✓ Large-Scale Gingerbread Architecture
✓ Artistic Cake Creations
✓ Cost Control
✓ Baking Theory

Class Schedule:
Days: Thursday, Friday, Saturday, Sunday

• 9:30 AM – 11:30 AM (Theory Class)
• 11:30 AM – 12:30 PM (Break)
• 12:30 PM – 5:00 PM (Practical Class)

The course runs for 6 months + 6 months of internship, with an average of 4 class days per week.

As part of the SPM program, the starting date is March 1st.

Course Fee: RM28.8K
Now only: RM26.6K