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advanced pastry 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 12,300 nett
Included in the fees: ingredients
Entry Requirements: Diplôme de Patisserie / Diplôme de Commis Pâtissier
Dates: 30 & 31 Oct, 6 & 7 Nov, 20 & 21 Nov, 27 & 28 Nov, 4 & 5 Dec 2020
(* Tool Kits & uniforms are not included)


  • Course Contents

    LESSON 1: Advanced Ice Cream and Sorbet cake

    • Echinoidea–UK Pastry Team (Coupe du Monde de la Pâtisserie 2019)
    • Pistachio Vacherin
    • Dark Chocolate Mango Entremets


    LESSON 2: Advanced Sugar Sculpture

    • Ruban, Flower, pulling, blowing, assembly, pastillage, airbrushing

    LESSON 3: Advanced Plated Dessert (For Fine Dining setting)

    • Strawberry Balsamic Panacotta
    • Mint and & Raspberry Mille-Feuille
    • Cappuccino
    • Turmeric and Yuzu Discovery

    LESSON 4: Artistic Chocolate Sculpture

    • Latest technique on Sculpting, carving, moulding, polishing, flower

    LESSON 5: Entremet

    • Exotic
    • 100% Pistachio
    • Roots –UK Pastry Team (Coupe du Monde de la Pâtisserie 2019)
    • Mont Blanc
  • How to Register?

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