SUMMARY
previous Intake
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.
General Entry
Alternative Entry
General Notes
Type | Code | Name | Prerequisites | Credit Points | Fee (MVR) |
---|---|---|---|---|---|
CORE | CAT015 Hot and Cold Desserts (CORE) | Hot and Cold Desserts | Nil | 5 Hot and Cold Desserts (CORE) (5) (5) | 415 415 |
CAT017 Baking Principles and Yeast Goods (CORE) | Nil | 498 498 | |||
CAT002 Basic Decorations (CORE) | Nil | 415 415 | |||
CAT079 Food Safety and Sanitation (CORE) | Nil | 249 249 | |||
CAT081 Fundamentals of Cookies and Petit Fours (CORE) | Nil | 415 415 | |||
CAT083 Fundamentals, Skills and Techniques in Patisserie (CORE) | Nil | 415 415 | |||
CAT089 Introduction to Cakes (CORE) | Nil | 498 498 | |||
HOS067 First Aid and Fire Fighting (CORE) | Nil | 830 830 |
Course Total | 45 CP | Total: 3,735 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.
Pastry Chef Baker Cake Decorator Patisserie Assistant Bakery Shop Assistant Specialty Dessert Chef Entrepreneur Bakery Production Assistant Catering Pastry Chef Food Stylist