Diploma in Plant-Based Culinary Arts- Pâtisserie
Embark on an enriching culinary journey with our comprehensive Diploma in Plant-Based Culinary Arts in Pâtisserie program. This innovative course is thoughtfully designed to equip aspiring chefs and baking enthusiasts with the skills and knowledge needed to excel in the world of plant-based patisserie and confectionery.
Blending traditional teaching with modern techniques, our expert instructors offer engaging lectures, captivating demonstrations, and hands-on practical workshops in a dynamic learning environment. Industry visits enrich your understanding of the plant-based culinary landscape.
Learn essentials of plant-based patisserie, confectionery, bread, and viennoiserie from Le Cordon Bleu master chefs. Explore chocolates and crafting frozen desserts. Throughout the course, our renowned instructors will guide you through plant-based techniques, enabling you to create delectable delights. Join us to uncover the possibilities of plant-based baking under the guidance of culinary professionals.
2 intakes yearly: April & October
280 hours over Three (3) months. This is a full time programme made up of approximately 25 hours of classes per week, some of which may take place during evening and/or weekend.
• All applicants must be aged 17 years or older
• The programmes are open to beginners. Experience or practical knowledge is not required
RM28,000- Le Cordon Bleu Alumni. These fees include the application fees, learning material and educational visits.
Please note that an additional fee will be charged to new students for the purchase of a mandatory student kit and uniform.
Lectures, Demonstrations, Practical Workshop & Industry Visits.
For more information, kindly WhatsApp: +6019-305 2586 or email to email@example.com