Diploma in Boulangerie | Le Cordon Bleu
Category: Diploma
Specifications
Province/City
Kuala Lumpur
Language for Teaching
English
Field of Study
Film and Art
Course
Diploma
Country
Malaysia
Annual Course Fees
Above RM 40k
Course Start Date
Jan
Course Start Date
April
Course Start Date
Jul
Course Start Date
Oct
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
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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 53,600
Uniform & Resources Fee
RM 2,000
Toolkit + Food Sensory Experience
RM 4,050
Deposit
RM 0
Application Fee
RM 1,800
Scholarship
- RM 0
PTPTN Loan
- RM 0
Voucher
- RM 0
Total Payable
RM 109,450
Benefits via E-Square Application:
- Scholarship up to RM 0
- Voucher: RM 0
Course Structure
Basic Boulangerie (4.5 months)
- Highfield Level 1 International Award in Food Safety (External Award), Food handler's Training, First Aid Certificate
- Boulangerie Skills 1
- Sweet and savoury filling preparation
- Bun, doughnut, Muffin and Pizza preparation
- Bakery product and material handling
- Bakery product sales and marketing
- Develop personal kitchen organisation and management skills
- Food & Beverage Service Principles 1
- Professional Development Workshop 1
Advanced Boulangerie (4.5 months)
- Highfield Level 2 & 3 International Award in Developing a Positive Food Safety Culture (External Award), Food Safety Level 2 & 3
- Boulangerie Skills 2
- Bread, puff & croissant preparation
- Danish Pastry preparation
- Bakery product innovation
- Bakery production control
- Bakery production stock control
- Bakery Administrative functions
- Bakery product costing
- Establish personal kitchen organisation and management skills
- Food & Beverage Service Principles and catering 2
- Professional Development Workshop 2
Future Career Prospects
Main Directions
- Artisan Baker
- Bread Specialist / Boulanger
- Bakery Chef in Hotels or Resorts
- Sourdough Baker
- Croissant & Viennoiserie Specialist
- Bakery Production Supervisor
- Head Baker / Bakery Manager
- Catering Baker (Events & Banquets)
- Cruise Ship Baker
- Bakery Consultant (Recipe / Setup)
- Bakery / Café Owner
- Wholesale Bread Supplier / Distributor
- Online Bread Business Owner
- Baking Instructor (Bread-Focused Classes)
- Product Developer for Baking Brands
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