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

Specifications

Province/City: Kuala Lumpur
Language for Teaching: English
Field of Study : Film and Art
Course : Diploma
Country: Malaysia
Annual Course Fees : Above RM 40k
Course Start Date: Jan
Course Start Date: April
Course Start Date: Jul
Course Start Date: Oct

Description

Diploma in Boulangerie 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

Check Entry Requirements

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Step 2

Select scholarship and PTPTN

Step 3

Net Fees After Scholarship

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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

Choose your qualification and eligible scholarship. Only one scholarship can be selected at a time.

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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 53,600

Uniform & Resources Fee

RM 2,000

Toolkit + Food Sensory Experience

RM 4,050

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 Boulangerie (4.5 months)

Highfield Level 1 International Award in Food Safety (External Award), Food handler's Training, First Aid Certificate
Boulangerie Skills 1
Sweet and savoury filling preparation
Bun, doughnut, Muffin and Pizza preparation
Bakery product and material handling
Bakery product sales and marketing
Develop personal kitchen organisation and management skills
Food & Beverage Service Principles 1
Professional Development Workshop 1

Advanced Boulangerie (4.5 months)

Highfield Level 2 & 3 International Award in Developing a Positive Food Safety Culture (External Award), Food Safety Level 2 & 3
Boulangerie Skills 2
Bread, puff & croissant preparation
Danish Pastry preparation
Bakery product innovation
Bakery production control
Bakery production stock control
Bakery Administrative functions
Bakery product costing
Establish personal kitchen organisation and management skills
Food & Beverage Service Principles and catering 2
Professional Development Workshop 2