Certificate 3 in Patisserie

SUMMARY

Level
Certificate 3(MNQF Level 3)
Duration
0.5 years(1 Semester)
Modes
Available Modes (Full-Time)
Course Fee
Course FeeMVR 3,735

previous Intake

previous Intake
February Intake 2025
Campus
Male' (Full-Time (Morning), Full-Time (Evening))

Overview

This program provides the foundation for an individual who wants to be a competent chef specialized in pastry. Students will learn the skills required to produce pastries, desserts, cakes, yeast goods, chocolate and petit fours along with their presentation techniques. This culinary program is designed for those seeking the skills, knowledge and attitude to meet demands of working and specializing in patisserie.

Entry Requirements

General Entry

  • i) Successful completion of Basic Education OR
  • ii) Attainment of a Level 2 qualification OR

Alternative Entry

  • i) 18 years old and 1 year work experience

General Notes

  • Entry requirements are indicative. Depending on the sequence and the number of applications received, all qualifying students may not gain entry.
  • Circumstances may require the University to defer or cancel some courses, especially when the minimum class size (10 for certificate & diploma courses, 15 for Degrees courses) is not achieved.
  • Passes at GCE OL/SSC and HSC is considered to be grades "C" or above and passes at GCE AL is considered to be the grades "E" or above.

Structure

Semester 1

Name Credit Points Fee (MVR)
CAT015
Hot and Cold Desserts (CORE)
415
CAT017
Baking Principles and Yeast Goods (CORE)
498
CAT002
Basic Decorations (CORE)
415
CAT079
Food Safety and Sanitation (CORE)
249
CAT081
Fundamentals of Cookies and Petit Fours (CORE)
415
CAT083
Fundamentals, Skills and Techniques in Patisserie (CORE)
415
CAT089
Introduction to Cakes (CORE)
498
HOS067
First Aid and Fire Fighting (CORE)
830
Course Total 45 CP
Total: 3,735

Fees stated above are tuition fees for local students. Fees for international students is twice the stated fees. All fees are quoted in MVR.

While every reasonable effort has been exerted to ensure the accuracy of the fees published by the Maldives National University, it is important to note that the University reserves the prerogative to modify fees without prior notification, whether prompted by altered circumstances or otherwise. Applicants are hereby alerted to the fact that the outlined plans for various courses (including but not limited to lecturers and terms) as disclosed in the University's publications are indicative of intent. Such representations shall not be construed as constituting a binding offer or covenant for which the University assumes liability. Should you desire to pursue a specific subject as an elective, it is incumbent upon you to verify its availability in the respective term. In the event of any verbal communication from a University representative conflicting with a document officially published by the University, the latter shall be deemed authoritative.

Careers

Pastry Chef Baker Cake Decorator Patisserie Assistant Bakery Shop Assistant Specialty Dessert Chef Entrepreneur Bakery Production Assistant Catering Pastry Chef Food Stylist