Diplôme de Pâtisserie

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.

SUBJECTS

CORE UNITS (Basic)
•Highfield Level 1 International Award in Food Safety
• Pastry Theory and Product Knowledge
• Professional Development
• Wine Seminar
• Production Shift
• Food Sensory Experience
• Industry Visit

CORE UNIT (Intermediate)
• Highfield Level 2 International Award in Food Safety
• Pastry Theory and Product Knowledge
• Professional Development
• Cheese Seminar
• Tea Seminar
• Chocolate Seminar
• Production Shift
• Food Sensory Experience
• Industry Visit

CORE UNIT (Intermediate)
• Pastry Theory and Product Knowledge
• Career Development Workshop
• Professional Development
• Introduction to Molecular Gastronomy
• Spice Seminar
• Production Shift
• Food Sensory Experience
• Industry Visit

Overview

INSTITUTION

LE CORDON BLEU MALAYSIA (SUNWAY)

MODE OF STUDY

Full-time

EDUCATION LEVEL

Diploma

CATEGORY

Diploma in Culinary Arts

Intakes and Duration

January

9 months

April

9 months

July

9 months

October

9 months

Fees

Tuition Fee

RM 98,350

Uniform & Resource fee

RM 2,000

Tool Kit

RM 6,850

Application Fee (Non-refundable)

RM 1,800

Food Sensory Experience

RM 1,200

Kitchen Safety Shoes

RM 200

Entry Requirements

SPM/O-level

Credit in English

UEC

Grade B6 in English

Other

No prior culinary experience is required

Subjects

Baking & Cullinary Arts

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