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
Is this course suitable for you?
Step 1
Check Entry Requirements
Review the academic qualifications needed for this course.
Step 2
Select scholarship and PTPTN
Step 3
Net Fees After Scholarship
Calculate your actual payable fees after scholarships and loans.
Step 4
Choose the Best Option
Compare courses and fees from other institutions, covering over 40 institutions and 100+ scholarships.
Student Type
Domestic Student
Malaysian Citizen
International Student
Non-Malaysian Citizen
Am I eligible?
Age 17 & Above
Malaysian
Select Scholarship
Choose your qualification and eligible scholarship. Only one scholarship can be selected at a time.
PTPTN Loan Selection
Not Available
PTPTN is not available for this program
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
View more about Diploma in Cuisine | Le Cordon Bleu on main site