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              Completion of the Certificat d’Assistant, Certificat de Cadet and Certificat de Commis results in the award of Diplome de Commis Patissier. You will be taught the required knowledge to master the culinary art of pâtisserie, developing creative skills and learning established techniques to create classic and contemporary dessert served in the finest restaurant and pâtisseries.

              Our patisserie master chefs of Le Cordon Bleu lead demonstrations of delicate and intricate pastry items to showcase key techniques in creation and decoration. You are then tasked with replicating what you have been shown in one of our dedicated patisserie practical kitchens under the guidance of one of our Le Cordon Bleu’s master chefs to ensure satisfactory progress is made.

              Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredient used.

              4 intakes yearly: January, April, July and October

              Key Information

              Duration: Nine (9) months
              Fees of 2017:
                   RM87,300 (Malaysian Applicants)
                   RM93,100 (International Applicants)
                   * prices included admission fee, set of uniform and utensil
              Hours per week: 18 hours
              Entry requirements: High school diploma or equivalent. No prior culinary experience is required.


              • Course Structure

                Certificat d'Assistant de Pâtisserie

                French culinary terms and definitions:

                • The use and care of cookery equipment
                • Working in a safe and hygienic manner
                • Food preparation and mise en place
                • Work organization and planning
                • French classical cooking techniques
                • Commodities – receiving and storage
                • Basic French pastry terms
                • Basic decoration
                • Introduction to chocolate
                • Introduction to bread and yeast dough’s
                • Introduction to desserts
                • French Patisserie – introduction to a variety of cakes and pastries
                • Basic dough’s and fillings – short pastry, choux pastry, puff

                Certificat de Cadet de Pâtisserie

                The focus will be refining and developing those skills previously learned.

                • Artistic and decorative skills
                • Ice cream and sorbet
                • Introduction to bread making
                • Mastering Bavarian creams and mousses
                • Classical and contemporary desserts
                • Classical and contemporary presentations
                • Variations on restaurant hot and cold plated desserts
                • French Pastries and cakes
                • Career preparation and workplace communications

                Certificat de Commis de Pâtisserie

                Variety of classic pastries and cakes

                • Sweet yeast products
                • Advanced gateaux and tortes
                • Desserts for dietary requirements
                • Boulangerie – bread products – advanced
                • Afternoon Tea menus
                • Preparation and service of espresso coffee
                • Application of menu presentation
                • Modern approach to plate design and presentation to restaurant standards
                • Presentation and service requirements of the finished menu
                • Organize and prepare mise en place for a restaurant
                • Teamwork
                • Career preparation and workplace communications
                • Petit four classic and contemporary chocolate box
                • Presentation of petit fours
              • Who is this programme for ?

                We welcomes anyone who have the passion to learn and to cook regardless of experience and background. Students do not need to have prior culinary experience to join us.

              • What Qualification Will I gain ?

                Graduates will gain the French qualification of a Diplôme de Commis Pâtissier certificate which is recognized worldwide

              • Term Dates & Apply
                Sorry. The information is not available at the moment.

              Inquire further for this course...

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              • Dato' Fazley
                Being in Le Cordon Bleu allows me to dig deeper into what I thought what was a soft passion but now it became a lifestyle. It allows me to learn and explore the French way of cooking. It also allow me to become a wholesome person – having the ability to share what have I learned from Le Cordon Bleu. Being the first ambassador of Le Cordon Bleu Malaysia, it means shouting to the world that "Look, I’m a Le Cordon Bleu graduate". To be able to innovate the way you cook and the way you present the cake, you need to be in Le Cordon Bleu. Most importantly, being an ambassador also means to be able to speak the language of Le Cordon Bleu and to carry the blue ribbon wherever I go
                Dato' Fazley Yaakob - Diplôme de Commis Pâtissier
              • Amorita1

                Being Le Cordon Bleu's alumni is such a wonderful thing. I can proudly say that I am from Le Cordon Bleu and it's a "wow" factor there. After graduating, I got a chance to work in Bali, Indonesia as a commis and got promoted as a production controller in only 5 months shortly after I started working! I would like to say, "Thank you Le Cordon Bleu !"

                Amorita Palisuan - Diplôme de Commis Pâtissier
              • Diana

                Having studied for cuisine Le Cordon Bleu Malaysia, I realized that as long as I have the passion and genuine love for preparing good food and creating joyful ambience where people can get together and eat, these emotions would shine through any of my food preparation, be it sweet or savoury. I have never regretted my decision to change my career and I now know that I had made the best choice when I selected Le Cordon Bleu to be the partner in my new endeavour.

                Diana Mohd Yusof - Diplôme de Commis Cuisinier