Diploma in Culinary Management

Le Cordon Bleu Cuisine or Pâtisserie Diploma or Grand Diplôme

Fees of 2021:
RM 31,100.00* (Malaysian Applicants only)
* prices included admission fees, uniform & resources fees

CULINARY INNOVATION
As the core module within the Diploma, this element provides students with an in-depth knowledge of innovative culinary techniques including sensory evaluation, evolution of world cuisine, pâtisserie skills, recipe and menu development.


FOOD HYGIENE AND SAFETY
(HACCP Training, Higheld International Certication)- With food safety being of principal importance within any food service operation, this unit covers the standards of food handling for culinary professionals.


MENU CONCEPT AND MARKETING
Teaches the importance of strategic marketing within the food industry examining how global trends influence customer behaviour. Students will gain an understanding of all aspects of the marketing mix: advertising, PR, branding and social media.


GASTRONOMY FOOD AND TREND
Students will evaluate the cultural and social dimensions of global food trends, restaurant planning and food and wine menu design. Topics will include: influence of social trends on diet; food sourcing; sustainability; evolution of gastronomy and the development of eating habits across cultures.


HALAL CERTIFICATION
As the school is located in Malaysia, the country which is a prime mover for halal cuisine worldwide, we will present the subject in brief to give an understanding of what Halal Certification is all about and whether it’s a necessity to do so for Food & Beverages businesses. Guest lecturer who is expert in the field will present the subject.


PROFESSIONAL KITHCEN MANAGEMENT
Effective kitchen management demands skills in team building and communication, this element of the diploma will provide students with these skills in order to operate a profitable and efficient kitchen.


BUSINESS ENVIRONMENT
Introduces students to the process of writing a business profile for their food business concept. Students will view food business through the eyes of an entrepreneur. Within the unit, students will design a business strategy for their food concept, consider legal requirements and gain a thorough understanding of how to design an effective business model.


BEVERAGES AND WINE
Students will gain an insight into wine and beverages service, food and wine pairing and management of wine. Taught by our wine experts, students will be introduced to wine /beverages service in the context of a food business. Cocktail creation and discover into the art of tea and coffee teasting and drinking.


FOOD AND BEVERAGE COST CONTROL
Students will be taught the core aspects of cost control, planning, optimisation of resources, menu management and menu engineering to enable an operation to run efficiently, effectively and profitably.


FOOD SUSTAINABILITIY
An important subject in a fast moving world, our expert lecturer will talk about food sustainability for more nutritious healthy food plus how we can minimise and handle food waste. This is a huge responsibility for a professional chef and a need to adopt a system to do so.


RESTAURANT EXPERIENCE
For the purposes to expose our students to the Industry the school will arrange students to visit a renowned restaurant to view the restaurant set up including a tour of the kitchen where the chef will give a brief of their food concept and the visit will end up with a dining experience at the restaurant.