Diplôme de Pâtisserie

Duration:9 months

Intakes:January, April, July & October

Campus:Sunway Le Cordon Bleu

Level of Study:Diploma

Faculty:Culinary Arts

Course Code:KPT/JPS (R/321/6/0146) (A6244) 03/20

About this course

One of the most popular and respectable culinary qualifications in the world is Le Cordon Bleu Diplôme de Pâtisserie. Students will undergo the 9 months course under the tutelage of highly trained Le Cordon Bleu Master Pastry Chefs. They will be equipped with professional techniques and eventually progress into a varied of exciting openings in the World of Pastry. The Diplôme de Pâtisserie comprised of three certificates namely Basic, Intermediate and Superior Pâtisserie to be completed over 9 months.

Total Course Fees

RM105,900 (local)
RM112,480 (International)

For scholarship enquiries,  please e-mail  malaysia@cordonbleu.edu for more details.

Subject Listing

Basic Pâtisserie

• 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 – petits fours baking skills – basic entremet skills – piping techniques

• Gastronomy Sensory Experience

• Food Trend

• Cheese Foundation

Intermediate Pâtisserie

• 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

• 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

Entry RequirementsApplicants must have one of the following Entry requirements:

  • 17 years old or older
  • SPM / IGCSE – 1 Credit preferably in English / UEC – B6 in English
  • No prior culinary experience is required

International Student Only

  • 18-35 years old Competency in English language High school certificate
  • No prior culinary experience is required
  • Please contact Le Cordon Bleu for more information.

Apply Course - Le Cordon Bleu Malaysia