Diplome De Commis Cuisinier

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9 months
Tuition Fees:
Year 1:
Year 2:
Year 3:
Miscellanous Fees:
Location of Study:
Full Time/Part Time:
Full Time
Awarding Country:
Awarding University:
Le Cordon Bleu
Diplome De Commis Cuisinier
  • 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 Cuisinier. You will learn to master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from our team of classically trained master chef who have experience working in senior position in the world’s finest kitchens and Michelin star restaurants.

    Our cuisine master chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated cuisine 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.

    Cuisine d'Assistant

    The first level begins the culinary adventure with a comprehensive introduction to French Cuisine providing classic skills and techniques – culinary terminology knife handling and care, classic knife cuts, hygiene, and cooking methods. Techniques are layered on one another and become more complex. Demonstrations will be menu – orientated involving food preparation, balance and timing. To lay a good foundation in basic cuisine, this programme is for beginners and experienced students alike.

    Cuisine de Cadet

    Certificat de Cadet imparts an in-dept study of French regional cuisines and related subjects through which students will apply the techniques introduced in the Certificat d’Assistant programme. Here the emphasis is on understanding, organisation, production and presentation, at the same time master knowledge on ingredients, classifications and origins of the regions including seasonings and flavour appreciation with techniques in butchery.

    Cuisine de Commis

    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.

  • 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