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Diplôme de Pâtisserie

Le Cordon Bleu Malaysia offers a large range of pâtisserie courses to help you develop your skills whilst improving your creative flair.

Our Diplôme de Pâtisserie covers Basic Pâtisserie CertificateIntermediate Pâtisserie Certificate and Superior Pâtisserie Certificate is the ultimate pâtisserie and baking qualification, which can be obtained in 1 year including 3 months of industry placement. Learning all of the professional techniques from our team of classically trained Le Cordon Bleu Master Chefs, you will be prepared for an array of exciting career opportunities in the professional world ranging from working in 5 star big chaine hotels, Michelin Starred Restaurants or even opening your own Patisserie shop.

The Pastry 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 Diplôme de Patisserie parchment from Le Cordon Bleu.

Our wide range of exciting gourmet short courses range from Pâtisserie techniques, learning macarons and chocolate demonstrations, all of which provide a truly unique culinary experience.

From a one day short course, to our Diplomas there is a programme suitable for people of all abilities to develop their skills in pâtisserie.

 

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:
     RM96,790.00 (Malaysian Applicants)  
     RM103,660.00 (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.

Course Details

  • COURSE STRUCTURE
    Basic Pâtisserie Certificate

    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

    Intermediate Pâtisserie Certificate

    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

    Superior Pâtisserie Certificate

    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?

    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 Pâtisserie which is recognized worldwide

  • TERM DATES & APPLY

    Term Dates & Prices

    Select a date
    2020
    Oct 2, 2020 - Jun 25, 2021 ( Standard , in English )
    MYR 97,790.00
    2021
    Jan 8, 2021 - Sep 24, 2021 ( Standard , in English )
    MYR 97,790.00
    Apr 9, 2021 - Dec 17, 2021 ( Standard , in English )
    MYR 97,790.00
    Jul 9, 2021 - Mar 25, 2022 ( Standard , in English )
    MYR 97,790.00

ENQUIRE NOW

Become a Professional Chef

Now Open For Registration!

  • Master World-Class Cuisine and Patisserie Techniques
  • Bursaries and Scholarships Available
  • Industrial Research Activities and Study Tour in Paris
  • Receive Globally Recognized Grand Diplôme, Diplôme de Cuisine, Diplôme de Pâtisserie & Diplôme de Boulangerie

We're The #1 Culinary Arts Institute in Malaysia

  • School -Best Culinary Institute 2016 & 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)
  • Smart partnership Award by CCIFM (Chamber of Commerse Industry France & Malaysia)
  • Pastry chef - Best Pastry 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)

Why Le Cordon Bleu?

Founded in 1895, Le Cordon Bleu has been evolving from a small Parisian cooking school to become the leading Global Network of Culinary Arts institutes providing teaching tradition and excellence to more than 20,000 students annually.

With a network of more than 35 schools in 20 countries, Le Cordon Bleu’s role is to teach a whole range of technical and University training programmes for working in the restaurant, hotel and tourism industry as well as proprietor of your own patisserie, cafe, restaurant or your own catering company.
  • Globally Recognised Culinary Programmes
  • Focused Learning Methodology
  • Classical French Culinary Techniques
  • Legacy and Tradition of Excellence
  • Trained by the Finest Chef Instructors
  • Great Career Prospects
  • Influential Global Alumni Network
  • World-Class Industrial Experience


What People Are Saying About Le Cordon Bleu

don't take our word for it, here's what our alumni have to say

Testimonials

  • janice_testi

    Janice Siew (Proprietor of Petiteserie Desserts)

    Graduating fromLe Cordon Bleu gave me the confidence and skills I needed to pursue my dream to have my own bakery. My brand, Petiteserie Desserts was established 3 months upon graduating and I have never looked back.

    Janice Siew - Diplôme de Commis Pâtissier
  • brian_testi

    Abang Brian (Chef/ Owner of Young Chefs Academy Malaysia,TV Host, Cookbook Author)

    There is only one way- the Le Cordon Bleu way,a mantra that has been ingrained in me through my years of training with Le Cordon Bleu which has made me the educator I am today; One who does not compromise when it comes to respecting ingredients and food as I share the joy and value of cooking with kids all around Malaysia.

    Abang Brian - Diplôme de Commis Cusinier & Diplôme de Commis Pâtissier
  • nikom_testi

    Nikom Uatthong (Proprietor of KomPassion and K2 Restaurant)

    You are never too old to learn. Joining Le Cordon Bleu after being a self-taught Thai Chef for many years was the best decision of my life. With dedicated lecturers and staff, Le Cordon Bleu had provided me the foundation of French cooking techniques that enables me to expand my creativity beyond Asian cooking.

    Nikom Uatthong - Diplôme de Commis Cusinier
  • IMG_4181_testi

    Samantha Lee (International Food Artist)

    Being a passionate cook and food artist, I only dream of coming to Le Cordon Bleu. This 9 months has been the most challenging experience of my life but I gained so much. Not only I did learn to cook delicious French cuisine. I gained confidence in cooking.

    Samantha Lee - Diplôme de Cuisine
  • 33348

    Amelia Ng

    Champion- 2017 Jeunes Chefs Rôtisseurs Competition in Frankfurt, Germany

    After joining Le Cordon Bleu there is no looking for me in the food industry. I was able to refine my cooking techniques and that gave me a great head star into the working world as a chef. This is because Le Cordon Bleu does not only retain its classical cooking techniques but also introduces students to cutting edge culinary techniques that are used in the industry today. For that, I am proud to be a part of the Le Cordon Bleu alumni.

    Amelia Ng Mei Vern - Diplôme de Commis Cuisinier & Diplôme de Commis Pâtissier
  • 33350

    Datin Su (A well-known socialite and gourmand)

    l really enjoyed myself during my time at Le Cordon Bleu. I have learned a lot from the Lecturer Chefs there. Le Cordon Bleu do not cut corners either on the ingredients we used to learn to cook or on the Lecturer Chefs. They bring in the best Chefs, whom are strict but fair and they teach you all the trick of the trade in cooking and French Cuisine

    Datin Su Wai Fun - Diplôme de Commis Cuisinier & Diplôme de Pâtisserie
  • 32714

    Dato Fazley Yaakob (Celebrity chef & owner of Suka Sucre Bistro)

    Being in Le Cordon Bleu allowed me to dig deeper into what I thought was soft passion had became my proffesion and lifestyle. I learned and explored the French way of cooking whilst at school. It also made me a wholesome person being able to share what I had learned from Le Cordon Bleu. As the first Ambassador of Le Cordon Bleu Malaysia, it means shouting out loud to the world that "Look, I’m a Le Cordon Bleu graduate". To master the techniques, innovate and present a good cake, you need to learn from Le Cordon Bleu master chef instructors.

    Dato Fazley Yaakob - Diplôme de Commis Pâtissier
  • TC_testi

    Chua Tor Aik (Sous chef at Zén Restaurant)

    Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instrutors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplome de Cuisine with Le Cordon Bleu Malaysia as i was professionally trained and molded by the chefs, to prepare for the international kitchen

    Chua Tor Aik - Diplôme de Commis Cuisinier

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