We have extensive networks comprising leading international and local hotel chains, thriving restaurants, and other F&B establishments. You will be posted for six months of on-the-job training at one of those establishments.

In KAGC, our pastry and bakery program focus slightly heavier on practical vs. theoretical, with a 70:30 focus.  Besides delivering the technical competencies in pastry and baking production and food preparation, we also equip our students with the necessary business knowledge skills, such as digital business and digital marketing, which is crucial in ensuring an organization's or entrepreneur’s success.

Students will be evaluated through both written and practical assessments.

Students will undergo nine months of theoretical and practical which will be delivered in class and posted in a real working environment within the pastry and bakery industry to gain on-the-job experience before being awarded the Advanced Diploma in Pastry and Bakery.

Not only is pastry and baking a great career—it’s a surprisingly versatile industry with opportunities in many niches.  Some bakers concentrate exclusively on bread, while others prefer to bake cakes, cookies, and pies. Some stick to pastry and other desserts, like chocolate, macarons, or laminated doughs for croissants and puff pastry. There are also specialty shops, like donut shops and patisseries (French pastry shops), where a pastry cook can focus on one niche.  And, of course, food service establishments like restaurants and hotels need pastry chefs to design and make plated desserts and bakers for bread and baked sweets.

A baker can bake a wide variety of items, including bread, rolls, pies, cakes, cookies, pastries, donuts, and more. But pastry chefs usually specialize in desserts. They may also make non-baked goods as part of their dessert recipes, like custards, sauces, and chocolates.