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Pastry Production
– 18 months (Package for Level 2 & 3), includes internship

Time: 9.00 am to 5.00pm (Theory and Practical)

The Sijil Kemahiran Malaysia (SKM) is aligned with the National Occupational Skills Standards(NOSS) set by Jabatan Kemahiran (JPK) under the Ministry of Human Resources and are recognized by the Malaysian Government. The program is constructed as follows:

SKM Level 2

This course covers a range of basic and intermediate principles, skills and techniques used by the Commis or a Chef. Each lesson will help you learn the basic terminology, the basic kitchen equipment needed to help you on your way, how to read a recipe, how to convert recipe written in the metric system and so forth. Everyone can cook, but indeed you need to learn the basic skills to Master the trade.

SKM Level 3

This qualification is designed for individuals in training or already employed in the catering industry, including those with supervisory responsibilities. It develops the knowledge and skills required to operate effectively in the food preparation sector and provide a sound platform from which to progress to employment, higher education and management level roles.


Pastry Production

HT-014 -2: 2011/HT- 014 – 3: 2011 

  • Safety, Health and Hygiene Practices
  • Batter and Dough Preparation
  • Filling and Creams Preparation
  • Pudding Preparation
  • Cookies Preparation
  • Malaysian Desserts and Kuih Preparation
  • Cakes Preparation
  • Pastry Product and Material Handling
  • Pastry Product Sales & Marketing
  • Soft and Hard Roll Preparation
  • Confectionary Preparation
  • Frozen Dessert Items Preparation
  • Confectionary Preparation
  • Frozen Dessert Items Preparation
  • Chocolate Product Preparation
  • Special Pastry Product Decoration
  • Pastry Product Innovation
  • Pastry Product Stock Control
  • Pastry Production Control
  • Pastry Administrative Functions
  • Pastry Product Costing
Elective Subject
  • Basic Kitchen Equipment Management Maintenance
  • Basic Stewarding
  • Basic Butchery
  • Basic Cost Control
At the end of the course:

Our students will be exposed real industry practices as part of their 6-month internship, where they will put their skills to the test, thereby giving them knowledge and experience required either in a bakery or pastry retail outlet, restaurants, hotels, catering kitchens or other culinary enterprises.

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Our aim and biggest mission is to train and produce a new generation of chefs capable of adapting to the latest trends and skills in pastry, baking and culinary.
Our syllabus is meticulously crafted and continuously updated in the hope of imbuing our students with self confidence that is fuelled with deep passion and enthusiasm upon graduating from our college. Students are being taught life skills, not merely academic skills.
What sets us apart from other local baking academies is that students enrolled in our college have the opportunity to complete a short course at a renowned university in Taiwan where they would be able to hone their skills and practical knowledge besides learning to create new recipes to satisfy the increasingly sophisticated demands of a fast-changing F&B industry that value creativity and innovation.
Butter & Olive College
No.32-1, 32-A & 36-1, Jalan Puteri 2/5, Bandar Puteri Puchong, Puchong, Malaysia 47100
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