Written by Dr Leha Saliman & Dr Nor Hanim Awang @ Mohd Noor
The Programme for Professional Continuous Excellent Learning (ProCEL) recently organised a lifelong learning short course entitled The Art of Pastry, Cake, and Bread with Serving Techniques. The programme was held on 19 September 2025 at the COEDS Room, Level 2, Faculty of Social Sciences and Humanities, Universiti Malaysia Sarawak (UNIMAS).
This specialised course attracted twenty enthusiastic participants from diverse backgrounds, all eager to enhance their baking knowledge and culinary presentation skills. The training provided a comprehensive introduction to fundamental techniques in pastry, cake, and bread-making, alongside demonstrations of effective methods for producing a wide variety of baked goods. Emphasis was also placed on essential food safety and hygiene practices, crucial to professional kitchen operations.
Beyond baking, the course highlighted the artistry of presentation. Participants were introduced to creative plating and serving techniques aimed at elevating both the visual appeal and professional standards of their culinary creations.
The short course was organised by Dr Leha Saliman, Dr Nor Hanim Awang @ Mohd Noor, and Puan Rowena Abdullah from the Faculty of Social Sciences and Humanities, UNIMAS, in collaboration with Yahos School of Skills. Chef Trainer Jane Willy, from the Faculty of Pastry and Culinary Arts, led the sessions with hands-on demonstrations and practical guidance.
Participants expressed their gratitude for the opportunity to gain new insights and actively engaged in the reflection session at the end of the programme. Many noted that the experience inspired them to experiment with innovative baking methods and refine their approach to food preparation and presentation.
The Faculty of Social Sciences and Humanities extended its sincere appreciation to all participants for their enthusiasm and commitment, which contributed greatly to the success of the programme. By achieving its objectives, equipping learners with essential culinary knowledge, nurturing creativity, and reinforcing professional standards, the short course truly transformed passion into skill, and skill into art.
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