Certificat de Commis de Pâtisserie

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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 Pâtisserie
  • 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