Our 3 to 5 days Master classes are for Hotel Professionals, Pastry Shop owners, Pastry Instructors and Pastry enthusiasts.
The participants will have an opportunity to create recipe under the supervision of the experts. The Master chefs will share the tricks of the trade, valuable tips, new technology and concepts that will allow them to expand their knowledge and skills.
Founded in 2010 in the heart of Petaling Jaya in Malaysia, APCA Malaysia today, is known as one the Finest Pastry School in the world. With 6 Pastry schools in Malaysia, India, Philippines & Indonesia, APCA group is the biggest Pastry & Culinary training centre in Asia.
The Academy combines Innovation and Creativity with Modern hands-on approach through its Diploma & Advance Diploma Programs, including specialized professional programs in French pastries, Chocolate and Bread making. In less than a decade, the Academy has gained recognition for their presence in Pastry Championships and has groomed many successful individuals. Now, we are bringing a whole new concept to Singapore!
I feel that the program creates a very strong foundation to be a successful pastry chef by teaching a different range of topics. The topics cover the right range of recipes and each recipe has different techniques and different style to it. I feel like the programs have helped me create a better sense of confidence in myself and polish up my abilities and techniques.
3month Certificate Program Pastry & Bakery Arts September – December 2010What Megan says about Academy of Pastry Arts Malaysia: This is a great place to learn Pastry & Bakery! I meet so many different people from the Pastry & Bakery industry, Chefs and students. This Academy is special as it is more professional than other schools and focuses on practical training! In every way it meets my expectations. The facilities are amazing and the teachers very experienced. My favourite part was to learn about Chocolate & Pralines! What’s next for Megan ? I am moving to the USA and will start working there. Trained by Academy of Pastry Arts Malaysia, my goal is to work in a pastry kitchen of a 5 star hotel! Through the support of the teachers at Academy of Pastry Arts Malaysia, I already am in contact with Chefs in the USA!
Xiao-Ly Koh 9month Certificate Program Pastry & Bakery Arts September 2010 – May 2011Why Xiao-Ly chooses to study at Academy of Pastry Arts Malaysia: Originally I planned to go to a school in Thailand. But then I discovered this new academy. I find Academy of Pastry Arts Malaysia is much more affordable and the quality of teaching is much better. I signed up for 9months as this is my professional training after A-Levels. My dream is to open my own cake shop & bakery! What’s special about Academy of Pastry Arts Malaysia? I learn and discover new things every day. It feels very authentic, as the teacher is a Chef from France. I am so happy to study at the academy as I learn a lot in a very personal setting. The class size is small and I get the best supervision. Class is from Monday to Friday. I don’t like to be bored at home, so on Saturdays I go to the academy and practice. They are very flexible and supportive. I feel very confident in my skills already! A bonus is the big exposure I get at the academy through there visiting chefs. I learnt from two World Champions!
Pei Minn Kam - 3month Certificate Program Pastry & Bakery Arts September – December 2010What Pei Minn says about Academy of Pastry Arts Malaysia : I really enjoyed the 3month program! The best is we get to practice a lot and there are no limits! We can be creative and bring our own ideas! The teachers are super patient with us and never shouted. It is a new place and a real eye catcher. When I came to have a look at the place, the space and facilities impressed me a lot. You can´t find anything like it anywhere else in Malaysia! What’s next for Pei Minn ? I will open my own Café. I already have the right place, it’s attached to a hotel in Shah Alam. All skills, techniques and recipes I learned at Academy of Pastry Arts Malaysia will help me to be successful running my own business!
Lim Hui ChengI like it here because the classes are really hands-on; we get to do a lot of things from scratch. For example, this week we are doing a wedding cake. We are actually doing roses everything from scratch, so by the end of the week we will be doing a three tier wedding cake.
Ivana AlvaresRecently I was getting married and I had great difficulty finding someone to do me a fruit cake for my wedding. The cake itself is very simple to make as one would think well fruit cake yes, simple! what made this wedding cake special is not so much the fact it's a fruit cake but the delicate sugar icing flowers that decorate the cake.
Sheena RamlyLearning at this Academy broadens my knowledge, my perspective on pastry and bakery industry. I would definitely use all the techniques and skills that I have learned here in my future undertakings and hopefully I would open up my own bakery.
Muhamad Hafiz Bin HarisI chose Academy of Pastry Arts Malaysia because I can learn a new technique in sugar arts, chocolate showpiece and modern cake. I have graduated from Academy of Pastry Arts Malaysia and now I am working in JW Marriott.
Leong Tong TongIn this Academy, we do everything from scratch to the final products and so we are able to learn everything, the techniques and the recipes. The topics are offered in this Academy covers both conventional and modern that gives us a very good basic, a strong skills in order to understand baking and pastry. Not only we will be able to see how things worked in the past, but the chef here actually opens our eyes to show us what would be the future trends coming. One of my best experience with the Academy is when we have Australian Masterchef, Chef Adriano Zumbo coming into the Academy, not only we are able to work with them but seeing them personally, makes us feels like we are in this exciting industry. After my program, I have options to become a pastry chef in the fine dining restaurants, a five star hotel, cruise lines or I could even become a chocolatier.
Lee MichelleI feel that the program creates a very strong foundation to be a successful pastry chef by teaching a different range of topics. The topics cover the right range of recipes and each recipe has different techniques and different style to it. One of the best experienced I had at the Academy was when a few of the students were asked to help with the Magnum Fashion Show, we had to prepare about 300 macarons. We had to prepare the batter, we pipe the shells and then we bake them. And honestly, seeing trays of almost 700 macaron shells waiting to be filled was very impressive. I feel like the programs have helped me create a better sense of confidence in myself and polish up my abilities and techniques.