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Our course includes over 120 technical lessons, covering:
β Toast Bread Making
β French Bread
β Taiwanese Bread
β Birthday Cake Design
β French Pastries
β Elegant French Plating
β Large-Scale Gingerbread Architecture
β Artistic Cake Creations
β Cost Control
β 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
Inquiry - Full-Time Professional Baking Course
