Diploma in Cuisine | Le Cordon Bleu
Category: Diploma
Specifications
Language for Teaching
English
Course Start Date
Jan
Course Start Date
Apr
Course Start Date
Jul
Course Start Date
Oct
Annual Course Fees
Above RM 100k
Field of Study
Film and Art
Province/City
Kuala Lumpur
Country
Malaysia
Details
Duration
9 months
Mode
Physical
Campus
Millerz Square
Medium
English
Intake
Jan, Apr, Jul, Oct
此课程适合你吗？
步骤 1
查看入学条件
了解此课程所需的学术资格。
步骤 2
选择奖学金与PTPTN贷款
步骤 3
扣除奖学金后的净学费
计算奖学金和贷款后的实际应缴费用。
学生类型
本地学生
马来西亚公民
国际学生
非马来西亚公民
我符合申请资格吗？
SPM
1 C
UEC
B6 in English
O-level
1 C
IELTS
IELTS-5.5
PTPTN Loan Selection
Not available
PTPTN is not available for this course
E-Square Waiver
E-Square Waiver
RM 100
Fee Breakdown
Tuition Fee
RM 101,300
Uniform & Resources Fee
RM 2,000
Toolkit + Food Sensory Experience
RM 8,050
Deposit
RM 0
Application Fee
RM 1,800
Scholarship
- RM 0
PTPTN Loan
- RM 0
Voucher
- RM 0
Total Payable
RM 113,150
Benefits via E-Square Application:
- Scholarship up to RM 0
- Voucher: RM 0
Course Structure
Basic Cuisine (3 months)
- Demonstrate fundamental basic cuisine preparations and cooking techniques including:
- elementary sauces and emulsions
- basic doughs e.g. pasta and puff pastry
- introduction to plating presentation
- basic plated desserts for restaurants
- elementary methods of cooking e.g. braising, pan-frying, boiling, deep-frying, roasting, and steaming
- Basic knowledge of using knives and sharpening of knives the artisan way
- Gastronomy Sensory Experience
- Menu Concept
- Food Trends, and develop food concept
- Cheese Foundation
Intermediate Cuisine
- Implement all the basic techniques learned and apply them to fundamental European regional cuisine and culinary techniques including:
- compile classic and modern plating presentations
- sweet and savoury hot soufflé
- French Regional cuisine specialties
- Basic knowledge of Molecular cuisine
- Gastronomy Sensory Experience
- Menu Creation
- Food Trends, and develop food concept
- French Wine introduction
Superior Cuisine
- Demonstrate a wide range of fundamental classical and contemporary cuisine techniques including:
- elaborating world flavours and texture techniques
- expressing personal cultural choices with ingredients and flavours
- seasonal and market influences on cuisine
- World Cuisine
- Molecular cuisine 2
- Gastronomy Sensory Experience
- Menu Creation
- Food Trends, and develop food concept
- Wine & Food pairing
Future Career Prospects
Main Directions
- Commis Chef
- Chef de Partie
- Sous Chef
- Pastry Chef
- Restaurant Supervisor
- Catering Coordinator
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