PROGRAMME OBJECTIVE:
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.

 

PROGRAMME OUTCOMES:
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.

 

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