Diplôme de Pâtisserie
Completion of the Basic Pâtisserie Certificate, Intermediate Pâtisserie Certificate and Superior Pâtisserie Certificate results in the award of Diplôme de Pâtisserie. 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
Duration: Nine (9) months
Fees of 2018:
RM96,190.00 (Malaysian Applicants)
RM102,060.00 (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.