Pastry Production (Pembuatan Pastri)

The demand for qualified and experienced Pastry Production personnel is important as of now and in the near future. There are excellent prospect in private sectors due to shortage of hands-on expert in food preparation services. In public sector there are lacking of professional and well experience pastry production. This area has a very good job market potential abroad for skilled personnel due to shortage of such highly skilled personnel in this region. Excellent prospects in food production related industries such as Tourism and Hospitality Industries, Food and Beverage Industries.

A Pastry Production (Level 2) is competent in performing:

  • Hygiene, health and safety practices
  • Batter and dough preparation
  • Filling and creams preparation
  • Pudding preparation
  • Cookies preparation
  • Malaysian desserts and kuih preparation
  • Pastry product and material handling
  • Cakes preparation
  • Pastry product sales & marketing
  • Soft and hard roll preparation

Entry Requirements

Sijil Kemahiran Malaysia (SKM) Level 2

[Duration :12 Months]

Entry Requirements for Level 2:

  • Malaysian aged 16 to 35 years old
  • Possess Penilaian Menengah Rendah (PMR)
  • Possess Sijil Pendidikan Malaysia (SPM).


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