Certificat de Commis de Cuisine

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3 months
Tuition Fees:
Miscellanous Fees:
Location of Study:
Full Time/Part Time:
Full Time
Awarding Country:
Awarding University:
Le Cordon Bleu
Certificat de Commis de Cuisine
  • 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