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Diplôme de Cuisine

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

Key Information

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

Courses Details

  • COURSE STRUCTURE

    The aim of this programme is to provide and introduce on to French Cuisine.

    • 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 organisation and planning
    • Introduction to French Cuisine
    • French classical cooking techniques
    • Variations of cooking methods
    • Fonds de Cuisine – foundation sauces production
    • Commodities – receiving and storage

    Emphasis is placed on the importance of:

    • Mise en place, organisation and workflow planning in the preparation and service of meals
    • Classical French stocks, glazes, basic and advanced sauces and soups
    • Hors d’oeuvre, canapés, salads and appetizers
    • Vegetables, eggs and farinaceous cooking techniques and menu items
    • French Pastries and cakes
    • Prepare and cook simple hot and cold desserts
    • Career preparation and workplace communication

    Student develop a creative approach to the preparation and service of French classical and contemporary international cuisine menu:

    • Meat, poultry and game preparations and cookery techniques, dish presentation and finishes
    • Seafood preparations and cookery techniques, dish presentation and finishes
    • Cheese knowledge and uses menu trends and market application
    • Desserts a l’assiette
    • Preparation of foods for dietary, allergies and cultural requirements
    • Seasonal and market influences in cuisine
    • Classical and contemporary menus
    • Modern approach to plate design and presentation to restaurant standards
    • Organize and prepare mise en place for a restaurant situation in a team
    • Presentation and service requirements of the finished menu
    • Teamwork
    • Career preparation and workplace
  • 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 Cuisine certificate which is recognized worldwide

  • TERM DATES & APPLY

    Term Dates & Prices

    Select a date
    2018
    Jul 6, 2018 - Mar 29, 2019 (Standard, in English)
    MYR 95,990.00
    2019
    Jan 11, 2019 - Sep 27, 2019 (Standard, in English)
    MYR 95,990.00
    Apr 5, 2019 - Dec 20, 2019 (Standard, in English)
    MYR 95,990.00
    Jul 12, 2019 - Mar 27, 2020 (Standard, in English)
    MYR 95,990.00
    Oct 4, 2019 - Jun 26, 2020 (Standard, in English)
    MYR 95,990.00
    2020
    Jan 10, 2020 - Sep 18, 2020 (Standard, in English)
    MYR 95,990.00
    Apr 10, 2020 - Dec 18, 2020 (Standard, in English)
    MYR 95,990.00
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