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Advanced Diploma in Patisserie & Gastronomic Cuisine
Course overview
| Qualification | Advanced Diploma |
| Study mode | Full-time |
| Duration | 1 year |
| Intakes | January, August |
| Tuition (Local students) | B$ 10,942 |
| Tuition (Foreign students) | B$ 15,324 |
About
This advanced culinary arts programme focuses on the excellence of the latest gastronomic and patisserie techniques, along with international internship placement at top Michelin-starred restaurants around the world. We believe in a balanced curriculum that focuses on all areas of pastry, culinary expertise, and culinary management.
What makes our programme stand out is that we provide intensive culinary and pastry modules to prepare students to land placement at exceptional restaurants. At the same time, we cultivate their entrepreneur mindset to manage a food establishment, from training them all about creating a restaurant brand, to planning its layout design, to marketing the business.
Admissions
Intakes
Fees
Tuition
- B$ 10,942
- Local students
- B$ 15,324
- Foreign students
Estimated cost as reported by the Institution.
Application
- B$ 30
- Local students
- B$ 212
- Foreign students
Student Visa
- B$ 728
- 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
ENTRY REQUIREMENTS
Taylor’s Diploma in Culinary Arts / Equivalent
Pass with min. CGPA 2.00
ENGLISH REQUIREMENTS
IELTS
Band 4.0
TOEFL
31 (Internet Based Test)
MUET
Band 2
UEC English
English C8
Taylor’s EET
Overall score 4.0
Taylor’s IEN
Level 2 - Grade C
High School
Complete high school (Year 11) that was conducted in English
SPM
Pass English in SPM or equvalent
Curriculum
YEAR 1
Semester 1
- Principles of Modern Gastronomic Cuisine
- Professional Patisserie and Boulangerie Studies
Semester 2
- Industrial Training
Semester 3
- Cuisines des Grands Chefs
- Advanced Patisserie and Boulangerie
- Applied Gastronomic Management
Internship*
*January intake is after Semester 1.
*August intake is after Semester 2.