Diploma-Cuisine from Le Cordon Bleu ,Malaysia Entry: Fees, Deadlines, Admissions and Scholarships

Term

Module

Key Focus Areas

Term 1

Basic Cuisine

- Introduction to French Cuisine and cooking terminology.

- Knife skills and mise en place (preparation).

- Learning basic stocks, sauces, and soups.

- Vegetable preparation, roasting, grilling, and sautéing.

- Introduction to meat cutting techniques and simple dishes (e.g., chicken, fish).

Term 2

Intermediate Cuisine

- Advanced techniques: braising, stewing, sautéing, and roasting.

- Preparation of fine sauces like hollandaise and béarnaise.

- Focus on fish, poultry, charcuterie, and meat cuts.

- Introduction to pastry: Making doughs like pâte brisée, pâte sucrée, etc.

Term 3

Advanced Cuisine

- Mastering advanced culinary techniques: sous-vide, molecular gastronomy, etc.

- Complex sauces and pâtés.

- Techniques for plating and food presentation.

- Introduction to fine dining and menu development.

Term 4

The Art of Plating & Presentation

- Advanced plating techniques: How to present dishes aesthetically.

- Understanding texture, colors, and garnishing for visual appeal.

- Food presentation styles for haute cuisine.

Term 5

Culinary Management (Optional)

- Kitchen management: Understanding workflow, staffing, and kitchen hierarchy.

- Basics of restaurant management, including food costing and budgeting.

Final Term

Final Exam & Certification

- Practical exam: You will prepare several dishes within a limited timeframe.

- Evaluation of knowledge, skills, and presentation.

- Awarding of Diplôme de Cuisine upon successful completion.