HM116 - DIPLOMA IN PASTRY ARTS

Programme Description :

Diploma In Pastry Arts from Faculty of Hotel and Tourism Management is offered full time for 5 semesters equivalent to 2 years 6 months. It was first introduced in 2019 to meet the growing requirements of pastry industry in Malaysia. The programme focuses on the art and science of baking, interpreting about problems in pastry and bakery production and offering solutions. Students also learn to produce a variety of pastry products, communicate effectively at all levels, and work as part of a team in multiple disciplines.

This program meets the requirement or standard set by the Ministry of Education Malaysia, Malaysian Qualifications Agency (MQA), "Program Standard: Hospitality and Tourism", as well as meets the university's philosophy in general and the departmental objectives of the faculty in particular. It is also structured to be more in line with current needs; and apply the latest methods of learning online through "blended learning" for some appropriate courses. Improvement of the existing curriculum has been done based on the feedback of stakeholders such as industry, universities/colleges and UiTM’s Alumni.

The curriculum offers a balance between knowledge and practical application to ensure that students are well equipped with knowledge and hands-on experience, hence able to obtain immediate employment in the hospitality industry upon graduation. In addition, the industrial training programme will provide students with valuable experience, which will assist them in their career planning as well as full time job opportunities. Through its strong curriculum design that involves participation from the industry and various stakeholders, students will have an exciting career opportunity at management, supervisory and administrative positions in the hotel industry.

Program Availability :

The Diploma in Pastry Arts programme is currently being offered at UiTM Penang campus.

Programme Objectives :

Graduates are expected to fulfil the following objectives after 2 and half years of graduation :

• Pastry professionals who are able to apply skills and be analytical in all areas of pastry and bakery matters in accordance to industrial standards and gastronomic trends.
• Pastry professionals who possess positive attitudes, ethics and work values to accomplish personal and organizational goals and objectives.

Pastry professionals who demonstrate proficient managerial and entrepreneurial capabilities and skills.