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Cuisine Professional Development Innovation Certificate

LE CORDON BLEU MALAYSIA
Course Details:
Date             : 13 Mar & 14 Mar, 17 Apr & 18 Apr, 12 Jun & 13 Jun, 2 Oct & 3 Oct, 20 Nov & 21 Nov 2023* 
Price            : 1 lesson (2 days classes) - RM3,200
                     : 3 lessons and above - RM3,000 per lesson
                     : 5 lessons (10 days classes) - RM13,800
Chef            : Chef Instructor of Le Cordon Bleu Malaysia 
Duration    : 75 hours of training* (Classes are conducted on Monday (9am-5pm) and Tuesday (9am-5pm) over 5 weeks

This course is open to: Chef de Partie, Sous Chef, Chefs from the industry and Le Cordon Bleu Alumni


*Dates are subject to change, payment for 1, 2,3 or 4 lessons, please whatsapp to 019-305 2586 or email to malaysia@cordonbleu.edu




Course Contents:
LESSON 1: Cooking Sous Vide Technique
• Beef Cheek Bourguignon 
• Salmon Steak, Sauce Bearnaise, Pommes Pont Neuf
• Injected Duck Breast Soya & Ginger, Blood Orange Sauce, Turnip tarte Tatin 
• Duck legs confit, Red wine and Pear sauce, Pommes Fondantes  


LESSON 2: Duck Foie Gras
• Duck Foie Gras, Sauterne, Figs & Artichoke
• Duck Foie Gras au Torchon, Roselle and Spices
• Duck Foie Gras Crème Brulée & Morels Mushroom 
• Hot Dog Duck Foie Gras Fritters, Duck Bacon & Paprika Mayonnaise


LESSON 3: Whole Beef Filet
• Beef Filet, à la ficelle, Potato Pavé
• Beef Filet Rossini, Sauce Madeira
• Beef Wellington
• Beef Filet Burger & Marrow, Smoked Cheddar Onion Ring


LESSON 4: Fish
• Monkfish – Saffron Bourride
• Dover Sole: Prawns, leeks & Almonds, Sauce Normande
• John Dory “Aiguillette”, Sorrel Sauce, Asparagus
• Cod Steak- Sauce Genevoise- Jerusalem Artichoke & Hazelnuts
 
 
LESSON 5: Seafood
• Lobster Thermidor
• Octopus Moroccan style, Parsnip’s mousseline and chorizo 
• Grilled Scallops & Langoustine, Smoke Corn Cream
• Abalone, Sea Urchin, Seaweed Potato Risotto



Cuisine Professional Development Innovation Certificate

Malaysia
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