Diploma in Patisserie | Le Cordon Bleu: Top Choice in Malaysia E-Square Consultancy

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

Description

Diploma in Patisserie Le Cordon Bleu

Duration

9 months

Mode

Physical

Campus

Millerz Square

Medium

English

Intake

Jan, Apr, Jul, Oct

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Step 1

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Step 2

Select scholarship and PTPTN

Step 3

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Step 4

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Student Type

Domestic Student

Malaysian Citizen

International Student

Non-Malaysian Citizen

Am I eligible?

Age 17 & Above

Malaysian

Select Scholarship

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PTPTN Loan Selection

Not Available

PTPTN is not available for this program

E-Square Waiver Processing Fee 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