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advanced cuisine certificate

Come and challenge yourselves with Le Cordon Bleu Master Chef Instructors to raise the bar in your culinary skills to give you fresh perspective intended to WOW your customers or out beat your competitors in your business.
The fresh ideas shared from using inexpensive ingredients which can make your plates or desserts look like a million dollars is worth your while. Refresh or learn new techniques to help you innovate is the objective of this course. Come and join us immediately without delay! Course starting end of October 2020!  

Key information

Duration: 60 hours
Price: RM 12,800 nett
Included in the fees: ingredients
Entry Requirements: Diplôme de Cuisine/ Diplôme de Commis Cuisinier
Dates: 30 & 31 Oct, 6 & 7 Nov, 20 & 21 Nov, 27 & 28 Nov, 4 & 5 Dec 2020
(* Tool kits & uniforms are not included in the fees)


Course Details

  • Course Content

    LESSON 1: Cooking Sous Vide / French classic revisited

    • Beef Cheek Bourguignon, Angus AAA (cooked with Burgundy Pinot Noir)

    • Fish Quenelle a la Lyonnaise, Sauce Nantua

    • Eel stew Normandy style

    • Whole BRESSE chicken (Chicken Breast and Langoustine, Stuffed leg, Mushroom Royale and Duck Foie gras)

    LESSON 2: Duck Foie Gras (Each Student got 1kg Duck liver) Included imported Fresh French Winter Black truffle

    • Classic Duck Foie gras au torchon

    • Duck foie gras and Artichoke Terrine

    • Steamed Duck foie gras

    • Warm soft duck foie gras cake

    • Duck foie gras crème brulée et Timut Pepper

    LESSON 3: Whole Beef Short Loin (Striploin and Tenderloin) Included imported Fresh French Winter Black truffle

    • Porter house steak

    • Beef striploin Bordeaux St Emillion sauce

    • Beef filet on Bone, a la ficelle

    • Beef Filet Rossini

    • Classical Beef Straganov

    Chef Extra: Grilled WAGYU BEEF – tasting only

    LESSON 4 : Fish and Seafood

    • Monkfish Saffran broth

    • Red Tuna Tahitienne

    • Oyster Rockfeller (Gilardeau oyster)

    • Lobster Salad Parisian style, Sturgeon Caviar

    • Grilled Octopus

    Chef Extra : Sea Urchin & Conch –tasting only

    LESSON 5 : Offals & Fresh Pasta

    • Beef Tonque Rendang Style (Cappellacci / Tortellini)

    • Lamb Brains Fritters (Farfelle)

    • Veal Kidney (Papardelle)

    • Stuffed Veal Trotters (Culurgioners / Agnoloti)

    • Confit Duck Gizzards (Gnocchi)

    • Sambal Beef Oxtail (Lasagna)

  • How to register?

    Please call 03-5632 1188 or email to malaysia@cordonbleu.edu for more information