Le Cordon Bleu Malaysia offers a large range of pâtisserie courses to help you develop your skills whilst improving your creative flair.

Diplôme de Pâtisserie covers:

• Basic Pâtisserie Certificate
• Intermediate Pâtisserie Certificate
• Superior Pâtisserie Certificate is the ultimate pâtisserie and baking qualification, which can be obtained in 1 year including 3 months of industry placement.

Learning all of the professional techniques from our team of classically trained Le Cordon Bleu Master Chefs, you will be prepared for an array of exciting career opportunities in the professional world ranging from working in 5 star big chaine hotels, Michelin Starred Restaurants or even opening your own Patisserie shop. The Pastry programme is an accredited programme by the Department of Skills (JPK) under the Ministry of Human Resources Malaysia.

Graduates completing this programme will be awarded the Level 3 skill certificate from the Ministry plus the Diplôme de Patisserie parchment from Le Cordon Bleu.Our wide range of exciting gourmet short courses range from Pâtisserie techniques, learning macaroons and chocolate demonstrations, all of which provide a truly unique culinary experience.From a one day short course, to our Diplomas there is a programme suitable for people of all abilities to develop their skills in pâtisserie.

Basic Pâtisserie Certificate
Demonstrate fundamental basic pâtisserie preparations and baking techniques including:

• Knife skills
• Elementary sugar cooking techniques
• Tart production techniques
• Basic pastry doughs: 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 Pâtisserie Certificate
Implement all the basic techniques learned and apply them to fundamental advanced pâtisserie 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
• empering technique
• Food Safety Manager
• Gastronomy Sensory Experience
• Menu Creation
• Food & Beverage Principles 2
• Food Trends, and develop food concept

Superior Pâtisserie 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