Intermediate Pâtisserie Certificate by Le Cordon Bleu Malaysia

Le Cordon Bleu Malaysia

Sunway City, Selangor

At this stage, students begin to master fundamental techniques and their proficiency will enable them to focus on decoration.

Students will be introduced to sugar sculpting plus more advanced chocolate work, developing chocolate piping and casting skills and restaurant plated style desserts will be taught under the guidance of our highly trained chefs so that students can develop essential artistic skills.

CORE UNITS:

Highfield Level 2 International Award in Food Safety (External Award), Food Safety Manager
Pâtisserie Skills 2
Batter and dough, Filling and creams, Pudding, Cookies , Malaysian Desserts and Kuih , Cakes preparation 2, Pastry product and material handling 2
Kitchen Operations 2
Culinary Theory and Product Knowledge 2
Extrapolate personal kitchen organisation and management skills
Food & Beverage Service Principles 2
Professional Development Workshop 1

Baca lebih lanjut mengenai Le Cordon Bleu Malaysia

Pengambilan

Jan, Apr, Jul, Oct

Jumlah Yuran (anggaran)

RM 31,970

Tempoh Kursus

3 months

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Syarat Kemasukan

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Basic Pâtisserie Certificate.

Mata Pelajaran Kursus

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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
- tempering technique
Food Safety Manager
Gastronomy Sensory Experience
Menu Creation
Food & Beverage Principles 2
Food Trends, and develop food concept