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Diplôme de Cuisine

A highly acclaimed range of cuisine courses offer the most comprehensive training in French culinary techniques available today.

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 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 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.

From a one day short course, to the full Diploma, the cuisine courses available at Le Cordon Bleu Malaysia will encourage you to hone your culinary skills, as well as becoming more creative in both taste and presentation.

Our cuisine programme is an accredited programme by the Department of skills (JPK) under the Ministry of Human Resources Malaysia. Graduates completing this programme will be awarded the Level 3 skill certificate from the Ministry plus the Diplome de Cuisine parchment from Le Cordon Bleu.


4 intakes yearly: January, April, July and October

 

Key Information

Duration:
Nine (9) months + three (3) months industrial placement (April, July & October intake)


Fees of 2020:
     RM99,950 (Malaysian Applicants)
     RM110,220 (International Applicants)
     * prices included admission fee, set of uniform and tool kit

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?

    This programme is primarily for individuals ultimately wishing to become high end professional chefs or restaurateurs and who wish to develop advanced culinary skills by studying with a renowned culinary training organization.

    It is not necessary to have prior culinary training or experience to join the programme, but the passion and commitment to learn from expert international chef instructors and to create the finest dining experiences are essential.

  • 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
    2020
    Apr 10, 2020 - Dec 18, 2020 ( Standard , in English )
    MYR 100,950.00
    Jul 10, 2020 - Mar 26, 2021 ( Standard , in English )
    MYR 100,950.00
    Oct 2, 2020 - Jun 25, 2021 ( Standard , in English )
    MYR 100,950.00
    2021
    Jan 8, 2021 - Sep 24, 2021 ( Standard , in English )
    MYR 100,950.00
    Apr 9, 2021 - Dec 17, 2021 ( Standard , in English )
    MYR 100,950.00
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