Diploma in Patisserie | Le Cordon Bleu
Category: Diploma
Specifications
Province/City
Kuala Lumpur
Language for Teaching
English
Field of Study
Film and Arts
Course Start Date
Jan
Course Start Date
April
Course Start Date
July
Course Start Date
Oct
Course
Diploma
Country
Malaysia
Annual Course Fees
Above RM 40k
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 97,600
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 109,450
Benefits via E-Square Application:
- Scholarship up to RM 0
- Voucher: RM 0
Course Structure
Basic Patisserie (3 months)
- 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 Patisserie
- 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 Cuisine
- 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 techniques
- 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
Future Career Prospects
Main Directions
- Pastry Chef / Pâtissier
- Bakery Chef / Boulanger
- Cake Decorator
- Dessert Chef in Fine Dining Restaurants
- Chocolatier
- Sugar Artist / Confectionery Specialist
- Bakery / Café Owner
- R&D Chef (Desserts & Bakery Products)
- Food Stylist for Desserts
- Catering Chef (Pastry Section)
- Cruise Ship Pastry Chef
- Pastry Consultant / Menu Developer
- Online Baking Business Owner
- Baking Class Instructor / Private Workshop Host
View more about Diploma in Patisserie | Le Cordon Bleu on main site