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

Fees of 2020:
     RM96,190.00 (Malaysian Applicants)  
     RM102,060.00 (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
    Jan 10, 2020 - Sep 25, 2020 ( Standard , in English )
    MYR 96,190.00
    Apr 10, 2020 - Dec 18, 2020 ( Standard , in English )
    MYR 96,190.00
    Jul 10, 2020 - Mar 26, 2021 ( Standard , in English )
    MYR 96,190.00
    Oct 2, 2020 - Jun 18, 2021 ( Standard , in English )
    MYR 96,190.00
    2021
    Jan 8, 2021 - Sep 24, 2021 ( Standard , in English )
    MYR 96,190.00
    Apr 2, 2021 - Dec 17, 2021 ( Standard , in English )
    MYR 96,190.00
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