Le Cordon Bleu Malaysia - Bakery Students' Internship Experience in Kuala Lumpur

Описание: After completing 9 months of rigorous training in the Diplôme de Boulangerie at Le Cordon Bleu, our international bakery students are now stepping into the real world with an exciting 3-month internship journey in Malaysia, applying their skills in renowned bakeries such as Yeast Bistronomy (a classical Parisian bistro cuisine with artisanal boulangerie & pâtisserie), Flaaaah the Bakery in Kuala Lumpur (a homegrown gem founded by a Le Cordon Bleu alumni), and Paul Bakery—a celebrated French chain with bakery-café restaurants spanning 47 countries. These hands-on experiences offer invaluable exposure to real-world bakery operations and provide students with the opportunity to continue their learning under the mentorship of industry leaders.

Each day, our students dive into the heart of the bakery world, learning from the best in the industry. Their daily routine involves preparing artisanal breads, croissants, and pastries, along with gaining hands-on experience in dough production, fermentation processes, and oven management. They are closely involved in making signature bakery products, ensuring precision and consistency, and observing how to maintain the highest quality standards in a commercial bakery environment.

A big thank you to the talented teams at Yeast Bistronomy, Flaaah the Bakery, and Paul Bakery for mentoring our students and providing them with the invaluable experience needed to further hone their craft. Special thanks to Chef Frank, Executive Chef and Managing Director of Yeast Bistronomy, Lee from Flaaah the Bakery, and Vanee, HR Manager of Paul Bakery, for taking the time to conduct insightful interviews and offering valuable guidance to our students. Your dedication to nurturing the next generation of baking professionals plays a crucial role in shaping their future careers.

As our students continue to refine their skills and grow in their passion for baking, these internships mark the next crucial step in their journey toward becoming experts in the art of boulangerie.