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              Diplôme de Pâtisserie

              Completion of the Basic Pâtisserie CertificateIntermediate 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

              Key Information

              Duration: Nine (9) months
              Fees of 2018:
                   RM95,300.00 (Malaysian Applicants)
                   RM101,100.00 (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.

              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?

                We welcomes anyone who have the passion to learn and to cook regardless of experience and background. Students do not need to have prior culinary experience to join us.


                Graduates will gain the French qualification of a Diplôme de Pâtisserie which is recognized worldwide

              • TERM DATES & APPLY

                Term Dates & Prices

                Select a date
                Jan 12, 2018 - Sep 21, 2018 (Standard, in English)
                MYR 95,300.00
                Apr 13, 2018 - Dec 21, 2018 (Standard, in English)
                MYR 95,300.00
                Jul 6, 2018 - Mar 29, 2019 (Standard, in English)
                MYR 95,300.00
                Oct 5, 2018 - Jun 28, 2019 (Standard, in English)
                MYR 95,300.00