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