Diploma in Plant-Based Culinary Arts- Pâtisserie

Introduction

Discipline

Culinary Arts

Program

Diploma Program

Qualification Awarded

Diploma in Plant Based Culinary Art – Patisserie

Awarding Institution

Le Cordon Bleu

Recognition of Qualification

Le Cordon Bleu

Course Duration

3 months

Intake

January, July

Class Location

Major Subjects

Plant Based Patisserie essentials & Confectionary
Bread & Viennoiserie
Chocolate & Patisserie
Plated Desserts & Frozen Desserts

Credit in SPM/O-level/ UEC English or any other equivalent result

Budget

< RM25000 (estimated total amount of the tuition and miscellaneous fees for the entire program)

The fee listed above is only for reference. For the actual information of the tuition fees, please click here to inquire.

If you have any questions, please click here for inquiry.