Diplôme de Pâtisserie

MALAYSIA

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 Certificate, Intermediate 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 macaroons 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.

See term dates & apply

4 intakes yearly: January, April, July and October|
Intakes for International Students: April & October

Key Information

Duration:
Nine (9) months + three (3) months industry placement

Entry requirements:
SPM / IGCSE - 1 Credit preferably in English
UEC - B6 in English
Passion for Culinary Arts

Please contact our counsellors (WhatsApp: +6019-305 2586 or email to malaysia@cordonbleu.edu) for the intake dates and details for international students.

Course Details

COURSE STRUCTURE
Basic Pâtisserie Certificate
- Demonstrate fundamental basic pâtisserie preparations and baking techniques including:
  - knife skills
  - elementary sugar cooking techniques
  - tart production techniques
  - basic pastry doughs e.g. short crust, sweet dough and puff pastry
  - simple breads
  - petits fours baking skills
  - basic entremet skills
  - piping techniques
- Gastronomy Sensory Experience
- Food Trend
- Cheese Foundation
Intermediate Pâtisserie Certificate
- Implement all the basic techniques learned and apply them to fundamental advanced pâtisserie and bakery preparation techniques including:
  - chocolate piping techniques
  - elementary cake decoration
  - introduction to viennoiserie e.g. brioche, croissant
  - developing chocolate skills
  - classical French entremet
  - introduction to hot and cold plated desserts
  - chocolate centrepiece skills
  - tempering technique
- Food Safety Manager
- Gastronomy Sensory Experience
- Menu Creation
- Food & Beverage Principles 2
- Food Trends, and develop food concept
Superior Pâtisserie Certificate
- Master advanced techniques and confectionery methods including:
  - hot and cold contemporary plated desserts for restaurant
  - afternoon tea production and event organisation
  - decoration and presentation
  - entremet design and decoration
  - confectionary and moulded chocolate
  - artistic cooked sugar centrepiece tehcniques
  - identifying seasonal and market influences on
  pastry products.
- Gastronomy Sensory Experience
- Menu Creation
- Food & Beverage Principles 3
- Food Trends, and develop food concept
- Establish personal kitchen organisation and management skills
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 & Prices

Select a date

2024

Jan 9, 2024 - Sep 21, 2024 ( Standard , in English )

107,100.00MYR

Apr 2, 2024 - Dec 20, 2024 ( Standard , in English )

107,100.00MYR

Jul 9, 2024 - Mar 21, 2025 ( Standard , in English )

107,100.00MYR

Oct 8, 2024 - Jun 13, 2025 ( Standard , in English )

107,100.00MYR

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

Janice Siew

ALUMNI SUCCESS STORY

Amelia Ng

ALUMNI SUCCESS STORY

Dato' Fazley Yaakob

ALUMNI SUCCESS STORY

Sapna Anand

ALUMNI SUCCESS STORY

Testimonials

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
Abang Brian (Celebrity Chef, 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 Uatthong (Proprietor of KomPassion 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
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
Amelia Ng

Sous Chef at Willow Kuala Lumpur, 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 - Grand Diplôme
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 - Grand Diplôme
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
Chua Tor Aik (Head Chef of Zen, 3 Star Michelin Restaurant)

Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instructors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplôme de Commis Cuisinier 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