Welcome to Yahos School Of Skills
Pastry Production HT-014-2:2011
HT-014-2:2011
Program Overview
The demand for skilled pastry professionals is on the rise—both locally and internationally—driven by a growing food service industry and a shortage of hands-on experts in pastry production. Opportunities are especially promising in the private sector, where the tourism, hospitality, and food & beverage industries require trained personnel to meet evolving culinary standards. Even within the public sector, there is a notable lack of experienced pastry specialists, making this field a high-potential career path.
The Pastry Production (Level 2) programme equips learners with core competencies in pastry-making and food preparation, ensuring they are job-ready for various industry roles. Trainees will gain practical skills in:
– Hygiene, health, and safety practices
– Preparation of batters, dough, puddings, fillings, and creams
– Malaysian traditional desserts and kuih making
– Cookies, cakes, and soft & hard roll production
– Pastry product handling, storage, and marketing techniques
This programme not only opens doors to local employment but also offers strong prospects abroad, especially in regions facing shortages of trained culinary professionals.
Malaysian Skills Certificate Level 2
Minimum Qualifications
The minimum entry requirement for the is one of the following:
