Diplôme de Pâtisserie

Sunway Le Cordon Bleu

Bandar Sunway, Selangor, Malaysia

Quick Facts


9 months


Full-time, On-campus


Jan, Apr, Jul, Oct

Tuition Fees


Course Highlights

  • Offers internationally recognised culinary programs taught by experienced and qualified professionals
  • Gain hands-on practical training, allowing you to develop your culinary and hospitality management skills in real-world settings
  • Strong connections with the culinary and hospitality industry, providing you with access to industry professionals and potential job opportunities
  • The world's leading culinary institute with its origins in France

Course Structure

Basic Patisserie Certificate: Demonstrate fundamental basic patisserie preparations and baking techniques including:

  • knife skills
  • elementary sugar cooking techniques
  • tart production techniques
  • basic pastry doughs e.g. short crust, sweet dough and puff pastry
  • simple breads
  • petits fours baking skills
  • basic entremet skills
  • piping techniques
  • Gastronomy Sensory Experience
  • Food Trend
  • Cheese Foundation

Intermediate Patisserie Certificate: Implement all the basic techniques learned and apply them to fundamental advanced patisserie and bakery preparation techniques including:

  • chocolate piping techniques
  • elementary cake decoration
  • introduction to viennoiserie e.g. brioche, croissant
  • developing chocolate skills
  • classical French entremet
  • introduction to hot and cold plated desserts
  • chocolate centrepiece skills
  • tempering technique
  • Food Safety Manager
  • Gastronomy Sensory Experience
  • Menu Creation
  • Food & Beverage Principles 2
  • Food Trends, and develop food concept

Superior Patisserie Certificate: Master advanced techniques and confectionery methods including:

  • hot and cold contemporary plated desserts for restaurant
  • afternoon tea production and event organisation
  • decoration and presentation
  • entremet design and decoration
  • confectionary and moulded chocolate
  • artistic cooked sugar centrepiece tehcniques
  • identifying seasonal and market influences on
  • pastry products.
  • Gastronomy Sensory Experience
  • Menu Creation
  • Food & Beverage Principles 3
  • Food Trends, and develop food concept
  • Establish personal kitchen organisation and management skills

Entry Requirements

  • SPM/IGCSE: 1 Credit preferably in English
  • UEC: B6 in English
  • Passion for Culinary Arts

Estimated Fees

Application fees (non-refundable)


Tuition fees


Other miscellaneous fees


Discounts & scholarships


  • Exclusive

Total payable amount


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