Turn your culinary ambitions into reality with
Le Cordon Bleu
Institute of Culinary Arts
Cuisine / Pastry & Confectionery / Bread Bakery / Hospitality Management & Gastronomy / Gourmet & Short Courses
Sunway University’s culinary arts and hospitality management Sunway University’s culinary arts and hospitality management courses offered by the School of Hospitality are recognized and accredited by Le Cordon Bleu, a world leading culinary and hospitality school revered for its proud tradition of success through an enduring 120-year history.
Through this exciting partnership with Le Cordon Bleu, Sunway’s hospitality courses are certified as meeting the very highest professional standards as laid down by Le Cordon Bleu. Graduates receive a degree or diploma from Sunway University and a certificate from Le Cordon Bleu in recognition of having successfully completed the programme.
Through this affiliation with Le Cordon Bleu, Sunway graduates receive both academic and industry recognition, giving them a clear edge in the competitive international hospitality arena.
Visit the School of Hospitality to find out more.
Sunway Le Cordon Bleu Institute of Culinary Arts is the result of a strategic partnership between Sunway Education Group and Le Cordon Bleu offering vocational pathways in culinary arts training. Students graduate with Le Cordon Bleu diplomas, a badge of honour representing quality and a rich culinary tradition, to become professional chefs highly sought after and globally recognized by the industry.
From humble beginnings as a Parisian cooking school to today’s wide international network of culinary arts and hospitality institutes, Le Cordon Bleu is an award-winning network of schools with more than 35 institutes in 20 countries and 20,000 students worldwide.
Le Cordon Bleu’s partnership with Sunway enables students to leverage on top class facilities on campus and in Sunway City.
Visit Sunway Le Cordon Bleu Institute of Culinary Arts to find out more.
Established since 1985, Le Cordon Bleu Institute has been teaching the techniques and expertise inherited from the great names of French cuisine. Every year, Le Cordon Bleu Institutes train more than 20,000 students from over 100 nationalities in cuisine, pastry, bread-making, wine, and hotel management. With more than 35 schools in 20 countries, Le Cordon Bleu is the world’s leading network of Culinary Arts and Hotel Management Institutes. The role of Le Cordon Bleu is to teach a whole range of technical and University training programs for working in the restaurant, hotel and tourism industry.
Diploma in Cuisine
Diploma in Pastry
Diploma in Bakery
Part-time Gourmet Workshops
Travelling around the world and having a career that allows one to experience various cultures & cuisines truly is exciting. There are many career paths that involves travelling where by one of the most prestigious among it all is becoming a chef. Cooking is an art, where in order to be a remarkable chef one will need to have the knowledge and skills to combine flavours to make a delicious meal.
Le Corden Bleu is the most prestigious and largest culinary school in the world. The best education in the hospitality industry that is available. With a great track record, we take pride that majority of our graduates have launched their career in the industry and are fairly successful in achieving their endeavours. What better way to enhance yourself and kick-start your culinary career than with us.
Le Cordon Bleu is a world renowned network of educational institutions dedicated to provide the highest level of culinary arts & hospitality instruction through world class programmes.
The faculty at Le Cordon Bleu includes revered chefs from Le Cordon Bleu Paris, international personalities and specialists in the culinary and hospitality sectors.
With over 120 years of teaching experience, Le Cordon Bleu is considered by many to be the world’s premier culinary arts institute, with its solid foundation & best practices in Gastronomy, Hospitality, and Management.
Each class consists of a maximum of 16 students. Smaller classes enhance the learning experience of each student as instructors are able to pay special attention to the needs and capabilities of each student.
The set-up of Le Cordon Bleu Institute in Sunway City has provided a comfortable and conducive learning and living environment in a self-contained township (with some of the best restaurants, cafés & street food centers around) for the students.
Each graduate leaves Le Cordon Bleu with the skills to launch an exciting career not only in the world’s leading restaurants, hotels or resorts, but also as a journalist, author, instructor, consultant or entrepreneur
Industrial research: Market visit
One of the largest libraries for private education in Malaysia
Industrial research: Organic farm experience
Canopy walkway for convenience & security of students
Highly accessible, affordable & safe accommodation
(Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)
(Award of Excellence of the World Gourmet Summit 2018 in Singapore)
“There is only one way… the Cordon Bleu way… a mantra that has been ingrained in me through my years of training with Cordon Bleu which has made me the educator I am today; one who does not compromise when it comes to respecting ingredients and food as I share the joy and value of cooking with kids all around Malaysia.”
“Being in Le Cordon Bleu allowed me to dig deeper into what I thought was soft passion had become my profession and lifestyle. I learned and explored the French way of cooking whilst at school. It also made me a wholesome person being able to share what I had learned from Le Cordon Bleu. As the first Ambassador of Le Cordon Bleu Malaysia, it means shouting out loud to the world that “Look, I’m a Le Cordon Bleu graduate”. To master the techniques, innovate and present a good cake, you need to learn from Le Cordon Bleu master chef instructors. Most importantly, being an ambassador also means to be able to represent the brand both in words and actions.”
“After joining Le Cordon Bleu there is no looking back for me in the food industry. Thanks to professional guidance of Chef Rodolphe and Chef David – Chef instructors of Le Cordon Bleu Malaysia, I was able to refine my cooking techniques and that gave me a great head start into the working world as a chef. This is because Le Cordon Bleu does not only retain its classical cooking techniques but also introduces students to cutting edge culinary techniques that are used in the industry today. For that, I am proud to be a part of the Le Cordon Bleu alumni.”
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