3 MAJOR AWARDS: UK Higher Diploma in Pastry and Entrepreneurship

3 MAJOR AWARDS
UK Higher Diploma in Pastry and Entrepreneurship
This program is designed to combine the art of pastry making with the essential skills needed to run a successful food business.
Students will master advanced pastry techniques, creative dessert design, and baking artistry while learning critical entrepreneurial skills such as business planning, marketing strategies, financial management, and customer service.
The curriculum emphasizes:
- Pastry Arts: Gaining expertise in baking, decorating, and creating a wide variety of desserts, from classic pastries to modern confections.
- Entrepreneurship: Learning how to develop and manage a business, including branding, menu development, and operational management.
- Innovation: Encouraging creativity in flavor combinations, presentation, and product development to stay competitive in the industry.
- Barista Skills – Become an expert in crafting coffee and beverages.
- Wine Studies – Gain in-depth knowledge of wine pairing and tasting.
Graduates of this program are prepared to become skilled pastry chefs and visionary entrepreneurs, ready to establish their own patisseries, dessert cafes, or bakery businesses.
Course Contents (Year 1)
- Safety, health and hygiene practices
- Budgets, costing and control
- Pastry products sales and marketing
- Batter and dough preparation
- Desserts and pudding preparation
- Technique of baking and cake decoration
- Biscuits and Cookies preparation
- Cakes and sponges preparation
- Breads and bake fermented products
- Dough lamination products
- Chocolate products preparation
- Ice cream and desserts (hot and cold)
- Mousses and chilled cheese cakes preparation
- Introduction to cake decoration using chocolate/butter/cream/fresh cream & sugar paste
- Cooking technique of Italian and western cuisine
Add on Basic Barista and Latte Arts
Introduction to Coffee and Barista, Introduction to Coffee Beans, Espresso Bar Drink Grinding, Dosing and tamping, milk technique, Latte Arts and etc.
Course Contents (Year 2)
Entrepreneurship & Innovation
- Hazard Analysis Critical
- Control Point
- Business Management in F & B
- Food Quantity and Quality Control
- Supervise Food Production
- Resources Management in Food Preparation
- Supervise Staff Training
- Banqueting & Catering Activities Coordination
- Supervisory Administrative Function
- Budget, Costing and Control
Global Food and Beverage Service
- Food and Beverage Management
- Mixlogy – Cocktail and Mixed drink
- Basic Barista and Latte Arts
Advanced Food Development
- Developing Recipes and Menu
- Advanced Baking Technique Pastries and Bakery
- Confectionery & Sugar Arts
- Chocolate Showpieces
- Fusion Cooking Gastronomy
- Competition skill and Technique
Global Food and Beverage Service
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- Basic Molecular Gastronomy
- Technique of Spherification
- Culinary Smoking
- Method of Dehydration
- Air, Foams & Espumas
- Technique of Sous-vide Cooking
- Technique – Heat Tolerant Gels
- High Pressured Cooking
Course Contents (Year 3)
Food Business and Operation
- The Restaurant Business
- The Restaurant Operation
- The Foodservice Industry
- Restaurant Industry Organization: Chain, Independent, Or Franchise
- Competitive Forces In Food Service
- On-site Food Service
- Issues Facing Food Service
- Relationship Management Capability
- The Systems Approach
- Leadership & Organizational Design
- Marketing for Foodservice Operations
- Production Management
- Organizational Behavior Awareness
- Health, Safety And Environmental Monitoring
- Operational Functions for Foods Business
- Human Resource Management
- Performance Improvement
- Financial Management
- Resource Conservation
Home-based Project
- Real-Type Project
- Research Project
Industrial Internship
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- 4 months internship
Requirements
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- Age requirement 17 ~ 30 years old.
- Able to Reading, Writing, Listening, Speaking in Basic English.
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Course Duration
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- 29 months + 3 months home-based project + 4 months internship.
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