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              Le Cordon Bleu Malaysia offers a range of pâtisserie, confectionery courses to help you develop your skills whilst improving your creative flair.

              Completion of the Certificat d’Assistant, Certificat de Cadet and Certificat de Commis results in the award of Diplôme de Commis Pâtissier. You will be taught the required knowledge to master the culinary art of pâtisserie, developing creative skills and learning established techniques to create classic and contemporary dessert served in the finest restaurant and pâtisseries.

              Our patisserie master chefs lead demonstrations of delicate and intricate pastry items to showcase key techniques in creation and decoration. You are then tasked with replicating what you have been shown in one of our dedicated patisserie practical kitchens under the guidance of one of our master chefs to ensure satisfactory progress is made.

              Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredient used.

              From a one day short course, to our Diplomas there is a programme suitable for people of all abilities to develop their skills in pâtisserie.

              4 intakes yearly: January, April, July and October

              Pastry Courses and Programmes

              Testimonials

              • Dato' Fazley
                Being in Le Cordon Bleu allows me to dig deeper into what I thought what was a soft passion but now it became a lifestyle. It allows me to learn and explore the French way of cooking. It also allow me to become a wholesome person – having the ability to share what have I learned from Le Cordon Bleu. Being the first ambassador of Le Cordon Bleu Malaysia, it means shouting to the world that "Look, I’m a Le Cordon Bleu graduate". To be able to innovate the way you cook and the way you present the cake, you need to be in Le Cordon Bleu. Most importantly, being an ambassador also means to be able to speak the language of Le Cordon Bleu and to carry the blue ribbon wherever I go
                Dato' Fazley Yaakob - Diplôme de Commis Pâtissier
              • Amorita1

                Being Le Cordon Bleu's alumni is such a wonderful thing. I can proudly say that I am from Le Cordon Bleu and it's a "wow" factor there. After graduating, I got a chance to work in Bali, Indonesia as a commis and got promoted as a production controller in only 5 months shortly after I started working! I would like to say, "Thank you Le Cordon Bleu !"

                Amorita Palisuan - Diplôme de Commis Pâtissier
              • Vinia

                It's really a great feeling when passion bind together with studies. You will definitely love what you're doing. Moreover, Le Cordon Bleu Malaysia has given me the best teachers and its wonderful cooking techniques, in which I believed it couldn't be obtained anywhere else. And what I have to do is just put all my effort on it.

                Vinia Alvionita - Diplôme de Commis Cuisinier
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