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
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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