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

Specifications

Language for Teaching: English
Course Start Date: Jan
Course Start Date: Apr
Course Start Date: Jul
Course Start Date: Oct
Annual Course Fees : Above RM 100k
Field of Study : Film and Art
Province/City: Kuala Lumpur
Country: Malaysia

Description

Diploma in Cuisine Le Cordon Bleu

Duration

9 months

Mode

Physical

Campus

Millerz Square

Medium

English

Intake

Jan, Apr, Jul, Oct

Is this course suitable for you?

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 101,300

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 113,150

Benefits via E-Square Application:

Scholarship up to RM 0
Voucher: RM 0

Course Structure

Basic Cuisine (3 months)

Demonstrate fundamental basic cuisine preparations and cooking techniques including:
- elementary sauces and emulsions
- basic doughs e.g. pasta and puff pastry
- introduction to plating presentation
- basic plated desserts for restaurants
- elementary methods of cooking e.g. braising, pan-frying, boiling, deep-frying, roasting, and steaming
Basic knowledge of using knives and sharpening of knives the artisan way
Gastronomy Sensory Experience
Menu Concept
Food Trends, and develop food concept
Cheese Foundation

Intermediate Cuisine

Implement all the basic techniques learned and apply them to fundamental European regional cuisine and culinary techniques including:
- compile classic and modern plating presentations
- sweet and savoury hot soufflé
French Regional cuisine specialties
Basic knowledge of Molecular cuisine
Gastronomy Sensory Experience
Menu Creation
Food Trends, and develop food concept
French Wine introduction

Superior Cuisine

Demonstrate a wide range of fundamental classical and contemporary cuisine techniques including:
- elaborating world flavours and texture techniques
- expressing personal cultural choices with ingredients and flavours
- seasonal and market influences on cuisine
World Cuisine
Molecular cuisine 2
Gastronomy Sensory Experience
Menu Creation
Food Trends, and develop food concept
Wine & Food pairing