The objectives of this program are to produce:
PEO1 : Pastry professionals who are able to apply skills and be analytical in all areas of pastry and bakery matters in accordance
to industrial standards and gastronomic trends.
PEO2 : Pastry professionals who possess positive attitudes, ethics and work values to accomplish personal and organizational
goals and objectives.
PEO3 : Pastry professionals who demonstrate proficient managerial and entrepreneurial capabilities and skills.
Upon completing this Diploma in Pastry Arts programme, students will be able to:
PLO1 : Acquire and state the arts and science of baking.
PLO2 : Produce multi bakeshop products.
PLO3 : Interpret information pertaining to bakery production problems and provide solution.
PLO4 : Communicate effectively at all levels.
PLO5 : Work in a team in multi discipline.
PLO6 : Demonstrate positive values and perform daily tasks without compromising qualities and product safety.
PLO7 : Demonstrate life-long learning commitment for continual professional growth.
PLO8 : Acquire and manage bakery business opportunities.
PLO9 : Lead and perform as an effective head of department.