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Basic Cuisine Certificate

The first level begins the culinary adventure with a comprehensive introduction to French Cuisine providing classic skills and techniques – culinary terminology knife handling and care, classic knife cuts, hygiene, and cooking methods. Techniques are layered on one another and become more complex. Demonstrations will be menu – orientated involving food preparation, balance and timing. To lay a good foundation in basic cuisine, this programme is for beginners and experienced students alike.

The aim of this programme is to provide and introduce on to French Cuisine.

4 intakes each year: January, April, July or October

Key Information

Duration: three (3) months
Price:
     RM39,550.00 (Malaysian Applicants) 
     RM43,670.00 (International Applicants)

Certificate fees include: Application Fees, Resources Fees, set of uniforms and utensil
Entry requirements: High school diploma or equivalent. No prior culinary experience is required.

Basic Cuisine Details

  • COURSE STRUCTURE
    • Demonstrate fundamental basic cuisine preparations and cooking techniques including
      • knife skills
      • basic classical vegetable cuts
      • fish filleting skills
      • elementary butchery skills
      • basic stocks and derivatives
      • elementary sauces and emulsions
      • basic doughs e.g. pasta and puff pastry
      • introduction to plating presentation
      • basic plated desserts for restaurants
      • elementary methods of cooking e.g. braising, pan-frying, boiling, deep-frying, roasting, and steaming
    • Identify French culinary terms
    • Follow health, safety and hygiene regulations
    • Identify wine & alcoholic beverages
    • Obtain basic cheese knowledge
    • Develop personal kitchen organisation and management skills
  • WHO IS THIS PROGRAMME FOR?

    This programme is primarily for individuals ultimately wishing to become high end professional chefs or restaurateurs and who wish to develop advanced culinary skills by studying with a renowned culinary training organization.

    It is not necessary to have prior culinary training or experience to join the programme, but the passion and commitment to learn from expert international chef instructors and to create the finest dining experiences are essential.

  • WHAT QUALIFICATION WILL I GAIN?
    Graduates will gain the French qualification of a Basic Cuisine Certificate which is recognized worldwide
  • TERM DATES & APPLY

    Term Dates & Prices

    Select a date
    2020
    Jul 10, 2020 - Sep 25, 2020 ( Standard , in English )
    MYR 41,150.00
    Oct 2, 2020 - Dec 18, 2020 ( Standard , in English )
    MYR 41,150.00
    2021
    Jan 8, 2021 - Mar 26, 2021 ( Standard , in English )
    MYR 41,150.00
    Apr 9, 2021 - Jun 25, 2021 ( Standard , in English )
    MYR 41,150.00
    Jul 9, 2021 - Sep 24, 2021 ( Standard , in English )
    MYR 41,150.00
    Oct 1, 2021 - Dec 17, 2021 ( Standard , in English )
    MYR 41,150.00

ENQUIRE NOW

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 #1 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


What People Are Saying About Le Cordon Bleu

don't take our word for it, here's what our alumni have to say

Testimonials

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    Samantha Lee (International Food Artist)

    Being a passionate cook and food artist, I only dream of coming to Le Cordon Bleu. This 9 months has been the most challenging experience of my life but I gained so much. Not only I did learn to cook delicious French cuisine. I gained confidence in cooking.

    Samantha Lee - Diplôme de Cuisine
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    Chua Tor Aik (Sous chef at Zén Restaurant)

    Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instrutors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplome de Cuisine with Le Cordon Bleu Malaysia as i was professionally trained and molded by the chefs, to prepare for the international kitchen

    Chua Tor Aik - Diplôme de Commis Cuisinier
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    Dato Fazley Yaakob (Celebrity chef & owner of Suka Sucre Bistro)

    Being in Le Cordon Bleu allowed me to dig deeper into what I thought was soft passion had became my proffesion and lifestyle. I learned and explored the French way of cooking whilst at school. It also made me a wholesome person being able to share what I had learned from Le Cordon Bleu. As the first Ambassador of Le Cordon Bleu Malaysia, it means shouting out loud to the world that "Look, I’m a Le Cordon Bleu graduate". To master the techniques, innovate and present a good cake, you need to learn from Le Cordon Bleu master chef instructors.

    Dato Fazley Yaakob - Diplôme de Commis Pâtissier
  • 33350

    Datin Su (A well-known socialite and gourmand)

    l really enjoyed myself during my time at Le Cordon Bleu. I have learned a lot from the Lecturer Chefs there. Le Cordon Bleu do not cut corners either on the ingredients we used to learn to cook or on the Lecturer Chefs. They bring in the best Chefs, whom are strict but fair and they teach you all the trick of the trade in cooking and French Cuisine

    Datin Su Wai Fun - Diplôme de Commis Cuisinier & Diplôme de Pâtisserie
  • 33348

    Amelia Ng

    Champion- 2017 Jeunes Chefs Rôtisseurs Competition in Frankfurt, Germany

    After joining Le Cordon Bleu there is no looking for me in the food industry. I was able to refine my cooking techniques and that gave me a great head star into the working world as a chef. This is because Le Cordon Bleu does not only retain its classical cooking techniques but also introduces students to cutting edge culinary techniques that are used in the industry today. For that, I am proud to be a part of the Le Cordon Bleu alumni.

    Amelia Ng Mei Vern - Diplôme de Commis Cuisinier & Diplôme de Commis Pâtissier
  • nikom_testi

    Nikom Uatthong (Proprietor of KomPassion and K2 Restaurant)

    You are never too old to learn. Joining Le Cordon Bleu after being a self-taught Thai Chef for many years was the best decision of my life. With dedicated lecturers and staff, Le Cordon Bleu had provided me the foundation of French cooking techniques that enables me to expand my creativity beyond Asian cooking.

    Nikom Uatthong - Diplôme de Commis Cusinier
  • brian_testi

    Abang Brian (Chef/ Owner of Young Chefs Academy Malaysia,TV Host, Cookbook Author)

    There is only one way- the Le Cordon Bleu way,a mantra that has been ingrained in me through my years of training with Le Cordon Bleu which has made me the educator I am today; One who does not compromise when it comes to respecting ingredients and food as I share the joy and value of cooking with kids all around Malaysia.

    Abang Brian - Diplôme de Commis Cusinier & Diplôme de Commis Pâtissier
  • janice_testi

    Janice Siew (Proprietor of Petiteserie Desserts)

    Graduating fromLe Cordon Bleu gave me the confidence and skills I needed to pursue my dream to have my own bakery. My brand, Petiteserie Desserts was established 3 months upon graduating and I have never looked back.

    Janice Siew - Diplôme de Commis Pâtissier

Yes, I’m Interested!

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