Diploma in Culinary Entrepreneurship
Food Business Incubator Programme
Designed for aspiring culinary entrepreneurs, this 3-month intensive diploma merges the art of cuisine, pastry and bakery with the science of entrepreneurship. Delivered
in a dynamic incubator format, students gain hands-on experience, expert mentorship, and the tools to turn food concepts into viable businesses.
Whether you’re launching your first venture or pivoting your career, this program is your gateway to the next generation of culinary innovation.
Start Your Journey with Le Cordon Bleu Sunway
Key information of the programme:
Duration
Intake Date
Tuition Fees
Who Can Apply
This programme is ideal for:
- Le Cordon Bleu alumni seeking to launch their own business
- Culinary or hospitality students from other institutions
- Individuals with relevant industry experience in F&B or entrepreneurship
- Passionate individuals who dream of starting their own food business
Prerequisite
- Entry Assessment Project application
- Compulsory Equipment: iPad (9th Generation or above) is required for digital business modules
- Please prepare your own basic tools for food preparation
Please contact our counsellors (WhatsApp: +6019-305 2586 or email to malaysia@cordonbleu.edu) for the intake dates and details for international students.
How To Enrol?
Submit a recorded video presenting your project, along with your CV and references.
The Academic Committee will review all submissions.
- What is your business idea?
- How did this business idea come about?
- Who will be your target market?
- Why do you believe your concept will be successful?
- What makes your product innovative, or does it respond to a need?
- What do you hope to gain from the SLCB Incubator Program?
Submit a list of the expected speciality ingredients and packaging required for your product.
*Note: All ingredients and packaging materials must be available in Malaysia and are subject
to local availability.
Please contact our counsellors (WhatsApp: +6019-305 2586 or email to malaysia@cordonbleu.edu) for the intake dates and details for international students.
What People Are Saying About Le Cordon Bleu
Don’t take our word for it, here’s what our Alumni have to say
Dato’s Fazley Yaakob
- Awarded “Most Distinguished Alumni” by Le Cordon Bleu, Paris
- Own SukaSucre Bistro, that won 11 out of 25 awards at Malaysian International Gastronomy Festival 2016 (MIGF)
“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.”
Datin Su Wai Fun
Alumni Association
Janice Siew
Alumni Success Story
Chua Tor Aik
Alumni Association
Sapna Anand
Alumni Association
Alicia Tan
- Diplôme De Cuisine
- Demi Chef at in Hyatt Regency Kuantan Resort
“Being able to pursue my culinary dreams with Le Cordon Bleu was like a dream come true. The 9 months journey was a long way yet a fun ride to me. I’m very grateful for the experience of learning classical French cuisine and techniques with the exposure of using premium quality ingredients and well occupied kitchen. Whatever, knowledges and skills that taught by the chefs really prepared me well on what it takes to be a professional and passionate chef in the culinary industry.”
Byan Boey
- Diplôme De Cuisine
- Demi Chef de Partie at Zén Restaurant
“Completing the 9 months Diplôme de Cuisine course at Le Cordon Bleu Malaysia was definitely a gateway to the world of culinary, like a baby in a candy shop. I will always be humbled and grateful for the experience learning classical French techniques from great chefs while working with varieties of high quality ingredients produced locally and international. Therefore, the skills you learn at Le Cordon Bleu will definitely prepare you to play with the ‘bigger boys’ in the culinary world.”
Frequently Asked Questions
- Live Incubator Experience
- Direct Access to Industry Experts
- Mentorship-Driven Learning
- Hands-On Culinary Innovation Hub
- Comprehensive Business Foundation
- Real-World Pitch Presentation
- Personalized Brand Building & Marketing
- Flexible, Practical & Outcome-Focused
- Gateway to Further Study or Business Launch
- Orientation
- Legal Framework
- Concept Design
- Concept Branding & Marketing
- Financial Principles
- Highfield Food Hygiene
- Business Plan
- Business Operations
- Food Business Start Up
- Culinary Concept Development
- Business Plan Pitching
- Le Cordon Bleu alumni seeking to launch their own business
- Culinary or hospitality students from other institutions
- Individuals with relevant industry experience in F&B or entrepreneurship
- Passionate individuals who dream of starting their own food business
- Turn your culinary passion into a business
- Build a brand and go-to-market plan
- Learn financial and legal foundations
- Practice in real kitchen labs
- Get feedback from actual business owners & the public
Yes, I am Interested!
Please send me more details about Le Cordon Bleu Malaysia!
Submit the form below and get a FREE Campus Tour at Le Cordon Bleu Sunway!