Culinary Arts

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APPLY COURSE
Apply now and our student counselor will contact you shortly. Our counseling, evaluation and application services are free of charge
Duration:
3 months
Tuition Fees:
RM22,000.00
Miscellanous Fees:
RM4,800.00
Area:
Sunway
Location of Study:
Selangor
Full Time/Part Time:
Full Time
Awarding Country:
France,FR
Awarding University:
Le Cordon Bleu
  • Field of Study: Hotel / Food / Tourism
  • Specialization: Culinary Arts
  • Level: Certificate / Professional Certificate
  • Conducted Entirely in Msia/Transfer: Fully Conducted in Malaysia
  • Intake: January, April, July, October,
  • Entry Requirement:

    Please refer to the Brochure attachment.

  • English Requirements:

    Please refer to the Brochure attachment.

  • Brief Description:

    Similar to the Certificat de Commis de Cuisine. At this level, the student will combine the knowledge and artistic skills learned in Certificat d’Assistant and Certificat de Cadet while perfecting skills through personal interpretation and developing advanced levels of artistic and creative work.

    Variety of classic pastries and cakes

    * Sweet yeast products
    * Advanced gateaux and tortes
    * Desserts for dietary requirements
    * Boulangerie – bread products – advanced
    * Afternoon Tea menus
    * Preparation and service of espresso coffee
    * Application of menu presentation
    * Modern approach to plate design and presentation to restaurant standards
    * Presentation and service requirements of the finished menu
    * Organize and prepare mise en place for a restaurant
    * Teamwork
    * Career preparation and workplace communications
    * Petit four classic and contemporary chocolate box
    * Presentation of petit fours

    With over 100 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

    Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.

    Over 80 Le Cordon Bleu chefs from the finest kitchens and Michelin-starred restaurants pass on their knowledge and experience daily to their students. Not just instructors, they are mentors providing lifelong inspiration and support to graduates.

    The faculty at Le Cordon Bleu includes university professors, international personalities and specialists in the tourism and hospitality sectors.

    Le Cordon Bleu also offers the most complete and comprehensive training in classic French culinary techniques available today, with many hands-on hours in teaching kitchens under the guidance of world class chefs.

  • Remarks:

    Tuition Fees and total amount of Miscellaneous Fees have to be paid together before commencement of the certificate programme. Miscellaneous Fees includes Application Fee and International Student Admin Fee.

    Total Fee for Malaysian student is RM23,500 inclusive of Application Fee

« Back to Search Area
APPLY COURSE
Apply now and our student counselor will contact you shortly. Our counseling, evaluation and application services are free of charge
Duration:
3 months
Tuition Fees:
RM20,000.00
Miscellanous Fees:
RM4,800.00
Area:
Sunway
Location of Study:
Selangor
Full Time/Part Time:
Full Time
Awarding Country:
France,FR
Awarding University:
Le Cordon Bleu
  • Field of Study: Hotel / Food / Tourism
  • Specialization: Culinary Arts
  • Level: Certificate / Professional Certificate
  • Conducted Entirely in Msia/Transfer: Fully Conducted in Malaysia
  • Intake: January, April, July, October,
  • Entry Requirement:

    Please refer to the Brochure attachment.

  • English Requirements:

    Please refer to the Brochure attachment.

  • Brief Description:

    Certificat de Cadet de Pâtisserie focuses on practice and repetition to develop artistic and decorative skills whilst widening the scope in the dessert repertoire to include Bavarian creams and mousses. Students will be introduced to chocolate making such as hand tempering and hand-dipping, caramel and nougatine as well as to prepare restaurant-style desserts.

    The focus will be refining and developing those skills previously learned.

    * Artistic and decorative skills
    * Ice cream and sorbet
    * Introduction to bread making
    * Mastering Bavarian creams and mousses
    * Classical and contemporary desserts
    * Classical and contemporary presentations
    * Variations on restaurant hot and cold plated desserts
    * French Pastries and cakes
    * Career preparation and workplace communications

    With over 100 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

    Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.

    Over 80 Le Cordon Bleu chefs from the finest kitchens and Michelin-starred restaurants pass on their knowledge and experience daily to their students. Not just instructors, they are mentors providing lifelong inspiration and support to graduates.

    The faculty at Le Cordon Bleu includes university professors, international personalities and specialists in the tourism and hospitality sectors.

    Le Cordon Bleu also offers the most complete and comprehensive training in classic French culinary techniques available today, with many hands-on hours in teaching kitchens under the guidance of world class chefs.

  • Remarks:

    Tuition Fees and total amount of Miscellaneous Fees have to be paid together before commencement of the certificate programme. Miscellaneous Fees includes Application Fee and International Student Admin Fee.

    Total Fee for Malaysian student is RM21,500 inclusive of Application Fee

« Back to Search Area
APPLY COURSE
Apply now and our student counselor will contact you shortly. Our counseling, evaluation and application services are free of charge
Duration:
3 months
Tuition Fees:
RM19,000.00
Miscellanous Fees:
RM11,600.00
Area:
Sunway
Location of Study:
Selangor
Full Time/Part Time:
Full Time
Awarding Country:
France,FR
Awarding University:
Le Cordon Bleu
  • Field of Study: Hotel / Food / Tourism
  • Specialization: Culinary Arts
  • Level: Certificate / Professional Certificate
  • Conducted Entirely in Msia/Transfer: Fully Conducted in Malaysia
  • Intake: January, April, July, October,
  • Entry Requirement:

    Please refer to the Brochure attachment.

  • English Requirements:

    Please refer to the Brochure attachment.

  • Brief Description:

    Certificat d’Assistant de Pâtisserie aims to provide a strong basic foundation using the core ingredients of French Pâtisserie which are flour, butter, sugar, eggs. At this level we will impart techniques of applying and combining these ingredients which will progressively help students into producing a rich diversity of pastries and doughs such as pate sablee, pate feuilletee and pate a choux.

    French culinary terms and definitions:

    * The use and care of cookery equipment
    * Working in a safe and hygienic manner
    * Food preparation and mise en place
    * Work organization and planning
    * French classical cooking techniques
    * Commodities – receiving and storage
    * Basic French pastry terms
    * Basic decoration
    * Introduction to chocolate
    * Introduction to bread and yeast dough’s
    * Introduction to desserts
    * French Patisserie – introduction to a variety of cakes and pastries
    * Basic dough’s and fillings – short pastry, choux pastry, puff

    With over 100 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

    Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.

    Over 80 Le Cordon Bleu chefs from the finest kitchens and Michelin-starred restaurants pass on their knowledge and experience daily to their students. Not just instructors, they are mentors providing lifelong inspiration and support to graduates.

    The faculty at Le Cordon Bleu includes university professors, international personalities and specialists in the tourism and hospitality sectors.

    Le Cordon Bleu also offers the most complete and comprehensive training in classic French culinary techniques available today, with many hands-on hours in teaching kitchens under the guidance of world class chefs.

  • Remarks:

    Tuition Fees and total amount of Miscellaneous Fees have to be paid together before commencement of the certificate programme. Miscellaneous Fees includes Application Fee, International Student Admin Fee, Toolkits, Uniform and Textbook Fee

    Total Fee for Malaysian student is RM27,300 inclusive of Application Fee

« Back to Search Area
APPLY COURSE
Apply now and our student counselor will contact you shortly. Our counseling, evaluation and application services are free of charge
Duration:
3 months
Tuition Fees:
RM22,000.00
Miscellanous Fees:
RM5,800.00
Area:
Sunway
Location of Study:
Selangor
Full Time/Part Time:
Full Time
Awarding Country:
France,FR
Awarding University:
Le Cordon Bleu
  • Field of Study: Hotel / Food / Tourism
  • Specialization: Culinary Arts
  • Level: Certificate / Professional Certificate
  • Conducted Entirely in Msia/Transfer: Fully Conducted in Malaysia
  • Intake: January, April, July, October,
  • Entry Requirement:

    Please refer to the Brochure attachment.

  • English Requirements:

    Please refer to the Brochure attachment.

  • Brief Description:

    The current evolution of French techniques and mastery of classic and contemporary cuisine includes precision and speed in the kitchen. Students will get to use richer and more refine and luxury products in the Certificat de Commis de Cuisine. Creative, taste and presentation are strongly encouraged so that your culture and personality can be incorporated in deriving contemporary interpretations of the classic in the recipes as you now have a concrete foundation of information from the previous levels.

    Student develop a creative approach to the preparation and service of French classical and contemporary international cuisine menu:

    * Meat, poultry and game preparations and cookery techniques, dish presentation and finishes
    * Seafood preparations and cookery techniques, dish presentation and finishes
    * Cheese knowledge and uses menu trends and market application
    * Desserts a l’assiette
    * Preparation of foods for dietary, allergies and cultural requirements
    * Seasonal and market influences in cuisine
    * Classical and contemporary menus
    * Modern approach to plate design and presentation to restaurant standards
    * Organize and prepare mise en place for a restaurant situation in a team
    * Presentation and service requirements of the finished menu
    * Teamwork
    * Career preparation and workplace

    With over 100 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

    Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.

    Over 80 Le Cordon Bleu chefs from the finest kitchens and Michelin-starred restaurants pass on their knowledge and experience daily to their students. Not just instructors, they are mentors providing lifelong inspiration and support to graduates.

    The faculty at Le Cordon Bleu includes university professors, international personalities and specialists in the tourism and hospitality sectors.

    Le Cordon Bleu also offers the most complete and comprehensive training in classic French culinary techniques available today, with many hands-on hours in teaching kitchens under the guidance of world class chefs.

  • Remarks:

    Tuition Fees and total amount of Miscellaneous Fees have to be paid together before commencement of the certificate programme. Miscellaneous Fees includes Application Fee and International Student Admin Fee.

    Total Fee for Malaysian student is RM23,500 inclusive of Application Fee

« Back to Search Area
APPLY COURSE
Apply now and our student counselor will contact you shortly. Our counseling, evaluation and application services are free of charge
Duration:
9 months
Tuition Fees:
RM56,800.00
Year 1:
RM19,000.00
Year 2:
RM18,000.00
Year 3:
RM19,800.00
Miscellanous Fees:
RM15,800.00
Area:
Sunway
Location of Study:
Selangor
Full Time/Part Time:
Full Time
Awarding Country:
France,FR
Awarding University:
Le Cordon Bleu
  • Field of Study: Hotel / Food / Tourism
  • Specialization: Culinary Arts
  • Level: Diploma
  • Conducted Entirely in Msia/Transfer: Fully Conducted in Malaysia
  • Intake: January, April, July, October,
  • Entry Requirement:

    Please refer to the Brochure Attachment

  • English Requirements:

    Please refer to the Brochure Attachment

  • Brief Description:

    Completion of the Certificat d’Assistant, Certificat de Cadet and Certificat de Commis results in the award of Diplome de Commis Patissier. You will be taught the required knowledge to master the culinary art of pâtisserie, developing creative skills and learning established techniques to create classic and contemporary dessert served in the finest restaurant and pâtisseries.

    Our patisserie master chefs lead demonstrations of delicate and intricate pastry items to showcase key techniques in creation and decoration. You are then tasked with replicating what you have been shown in one of our dedicated patisserie practical kitchens under the guidance of one of our master chefs to ensure satisfactory progress is made.

    Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredient used.

    Pâtisserie d'Assistant
    Certificat d’Assistant de Pâtisserie aims to provide a strong basic foundation using the core ingredients of French Pâtisserie which are flour, butter, sugar, eggs. At this level we will impart techniques of applying and combining these ingredients which will progressively help students into producing a rich diversity of pastries and doughs such as pate sablee, pate feuilletee and pate a choux.

    Pâtisserie de Cadet
    Certificat de Cadet de Pâtisserie focuses on practice and repetition to develop artistic and decorative skills whilst widening the scope in the dessert repertoire to include Bavarian creams and mousses. Students will be introduced to chocolate making such as hand tempering and hand-dipping, caramel and nougatine as well as to prepare restaurant-style desserts.

    Pâtisserie de Commis
    Similar to the Certificat de Commis de Cuisine. At this level, the student will combine the knowledge and artistic skills learned in Certificat d’Assistant and Certificat de Cadet while perfecting skills through personal interpretation and developing advanced levels of artistic and creative work.

    With over 100 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

    Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.

    Over 80 Le Cordon Bleu chefs from the finest kitchens and Michelin-starred restaurants pass on their knowledge and experience daily to their students. Not just instructors, they are mentors providing lifelong inspiration and support to graduates.

    The faculty at Le Cordon Bleu includes university professors, international personalities and specialists in the tourism and hospitality sectors.

    Le Cordon Bleu also offers the most complete and comprehensive training in classic French culinary techniques available today, with many hands-on hours in teaching kitchens under the guidance of world class chefs.

  • Remarks:

    Year 1 Fees and total amount of Miscellaneous Fees have to be paid together before commencement of the Diploma programme. Miscellaneous Fees includes Application Fee, International Student Admin Fee, Toolkits, Uniform and Textbook Fee

    Total Fee for Malaysian student is RM69,300 inclusive of Application Fee