Basic Pâtisserie Certificate aims to provide a strong basic foundation using the core ingredients of French Pâtisserie which are flour, butter, sugar, eggs. At this level we will impart techniques of applying and combining these ingredients which will progressively help students into producing a rich diversity of pastries and doughs such as pate sablee, pate feuilletee and pate a choux.
French culinary terms and definitions:
Duration: Eleven (11) weeks
Price:
RM38,150.00 (Malaysian Applicants)
RM44,020.00 (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.
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.
Graduates will gain the French qualification of a Diplôme de Pâtisserie certificate which is recognized worldwide
Copyright © 2020 Le Cordon Bleu International B.V. All Rights Reserved.
