Diploma in Plant Based
Culinary Arts -Pâtisserie

LE CORDON bLEU MALAYSIA

Diploma in Plant Based Culinary Arts- Pâtisserie

Embark on an enriching culinary journey with our comprehensive Diploma in Plant Based Culinary Arts in Pâtisserie program. This innovative course is thoughtfully designed to equip aspiring chefs and baking enthusiasts with the skills and knowledge needed to excel in the world of plant based patisserie and confectionery.

Blending traditional teaching with modern techniques, our expert instructors offer engaging lectures, captivating demonstrations, and hands-on practical workshops in a dynamic learning environment. Industry visits enrich your understanding of the plant-based culinary landscape.

Learn essentials of plant based patisserie, confectionery, bread, and viennoiserie from Le Cordon Bleu master chefs. Explore chocolates and crafting frozen desserts. Throughout the course, our renowned instructors will guide you through plant-based techniques, enabling you to create delectable delights. Join us to uncover the possibilities of plant based baking under the guidance of culinary professionals.

See term dates & apply

2 intakes yearly: April & October

Key Information

Duration:
280 hours over Three (3) months. This is a full time programme made up of approximately 25 hours of classes per week, some of which may take place during evening and/or weekend.

Entry requirements:
• All applicants must be aged 17 years or older
• The programmes are open to beginners. Experience or practical knowledge is not required

Tuition Fees:
RM28,000- Le Cordon Bleu Alumni. These fees include the application fees, learning material and educational visits.
Please note that an additional fee will be charged to new students for the purchase of a mandatory student kit and uniform.

Teaching Methods:
Lectures, Demonstrations, Practical Workshop & Industry Visits.

For more information, kindly WhatsApp: +6019-305 2586 or email to malaysia@cordonbleu.edu

What will I learn?
- Students will understand how to use natural plant derived ingredients to create some of their favourite pastries without the use of any animal products.
- Utilising local fresh ingredients such as; fruits, herbs, spices and many more. Creating our own plant-based subsitutes.
- Understanding how to create unique textures and flavours using specility ingredients and in-depth product information.
- Provide industry standard, the skills, attitude and knowledge associated with plant-based techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels and restaurants.
- Develop student's capability to follow hygiene, health & safety in work place procedures and to contribute to the effectiveness of work teams.
- Employ a variety of teaching methods including demonstration, kitchen practical, group discussions and sensory evaluations.
- Build a foundation for lifelong learning which will enable graduates to progress in their culinary and hospitality careers as well as in their F&B business.
Who Is This Program For?
- Chefs of all levels seeking to increase their skills and knowledge in Plant – Based cuisine
- New product development for restaurateur
- Chefs seeking to expand their knowledge in developing new food product
- Potential entrepreneurs, interested in opening a food business in the future, particularly one related to plant-based cuisine
- People seeking to change career into the health food industry.
- Any person passionate about plant-based culinary arts
- Food writers, food media, food stylists and bloggers
What Qualification Will I Gain?

The Diploma in Plant-Based Culinary Arts (Pastry) is delivered by la Fondation Internationale Le Cordon Bleu (Le Cordon Bleu International Foundation).

Term Dates & Prices

Select a date

2024

Oct 8, 2024 - Dec 20, 2024 ( Standard , in English )

35,950.00MYR

Become a Professional Chef

Now Open For Registration!

Master World-Class Cuisine and Patisserie Techniques
Bursaries and Scholarships Available
Industrial Research Activities and Study Tour in Paris
Receive Globally Recognized Grand Diplôme, Diplôme de Cuisine, Diplôme de Pâtisserie & Diplôme de Boulangerie

We're The Top Culinary Arts Institute in Malaysia

School -Best Culinary Institute 2016 & 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)
Smart partnership Award by CCIFM (Chamber of Commerse Industry France & Malaysia)
Pastry chef - Best Pastry 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)

Why Le Cordon Bleu?

Founded in 1895, Le Cordon Bleu has been evolving from a small Parisian cooking school to become the leading Global Network of Culinary Arts institutes providing teaching tradition and excellence to more than 20,000 students annually.

With a network of more than 35 schools in 20 countries, Le Cordon Bleu’s role is to teach a whole range of technical and University training programmes for working in the restaurant, hotel and tourism industry as well as proprietor of your own patisserie, cafe, restaurant or your own catering company.

Globally Recognised Culinary Programmes
Focused Learning Methodology
Classical French Culinary Techniques
Legacy and Tradition of Excellence
Trained by the Finest Chef Instructors
Great Career Prospects
Influential Global Alumni Network
World-Class Industrial Experience

Diploma in Plant BasedCulinary Arts -Pâtisserie