Completion of the Basic Cuisine Certificate, Intermediate Cuisine Certificate and Superior Cuisine Certificate results in the award of Diplôme de Cuisine. You will learn to master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from our team of classically trained Le Cordon Bleu master chef who have experience working in senior position in the world’s finest kitchens and Michelin star restaurants.
Our cuisine master chefs of Le Cordon Bleu lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated cuisine practical kitchens under the guidance of one of our master chefs of Le Cordon Bleu 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
Duration: Nine (9)
Fees of 2018:
RM101,800.00 (Malaysian 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