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Master French Culinary With The Coveted Diplôme de Cuisine

Now Open for Registration!

Learn from Master Chefs who have worked in the world’s finest kitchens and Michelin star restaurants. Our highly acclaimed cuisine course offers the most comprehensive classical chef training in French culinary techniques. Join the ranks of international Master Chefs with Le Cordon Bleu’s Diplôme de Cuisine, your passport to a world of career opportunities as a Professional Chef!

  • Master World-Class French Culinary Techniques
  • Bursaries and Scholarships Available
  • Industrial Research Activities and Study Tour in Paris
  • Receive Globally Recognised Diplôme de Cuisine, and Level 3 Skill Certificate from Human Resources Ministry, Malaysia
  • Highfield Food Safety Qualification (External Certificate)

(For Term 2 which will commence on 18-April 2020*)
* the management reserves the right to adjust the commencement date as and when deemed necessary

We're The #1 Culinary Institute in Malaysia

  • School -Best Culinary Institute 2016 & 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)
  • Smart partnership Award by CCIFM (Chamber of Commerse Industry France & Malaysia)
  • Pastry chef - Best Pastry 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)

Founded in 1895, Le Cordon Bleu has been evolving from a small Parisian cooking school to become the leading Global Network of Culinary Arts institutes providing teaching tradition and excellence to more than 20,000 students annually. 

With a network of more than 35 schools in 20 countries, Le Cordon Bleu’s role is to teach a whole range of technical and University training programmes for working in the restaurant, hotel and tourism industry as well as proprietor of your own patisserie, cafe, restaurant or your own catering company. 

With the skills acquired through our programmes you can also be a food blogger, author of your own recipe book, food reviewer or traveller. Food or equipment Ambassadro or even a Celebrity Chef! 

Pedagogical innovation is firmly rooted in the institute’s DNA to train the next generations of chefs and hospitality managers to the highest level. Le Cordon Bleu institutes, which can be found on every corner of the globe, provide state of the art facilities, leading chefs and expert lecturers for first class learning. 

Graduating from Le Cordon Bleu is to hold an international passport for a successful future in the Gastronomy industry, while being part of an exclusive network of professionals and member of the most prestigious culinary club in the world!With the skills acquired through our programmes you can also be a food blogger, author of your own recipe book, food reviewer or traveller. Food or equipment Ambassadro or even a Celebrity Chef! 

  • Globally Recognised Culinary Programmes
  • Focused Learning Methodology
  • Classical French Culinary Techniques
  • Legacy and Tradition of Excellence
  • Trained by the Finest Chef Instructors
  • Great Career Prospects
  • Influential Global Alumni Network
  • World-Class Industrial Experience

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)
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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.

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Datin Su Wai Fun

Alumni Association

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Janice Siew

Alumni Success Story

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Chua Tor Aik

Alumni Association

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Sapna Anand

Alumni Association

Abang Brian

  • “Beyond Rice Cooking” -The Best Corporate Cook book in Malaysia for 2016 by the Gourmand World Cookbook awards
  • Top 3 in Masterchef Malaysia All Star
“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.”

Amelia Ng Mei Vern

  • WACS Global Chef Challenge 2018 World Finals - Finalist
  • Hotel Employee Awards 2018 Kuala Lumpur by Malaysian Association of Hotels. - Most Outstanding Employee

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.

Hazel Chan
Hazel Chan
2019-04-26T12:36:23+0000
Foods quality and taste great !
Kazue Michino
Kazue Michino
2019-02-23T11:24:39+0000
The facility is well designed for each participant to cook individually right after the chef’s demonstration.
Faten Nasyrah Zulkifli
Faten Nasyrah Zulkifli
2018-03-11T14:11:59+0000
I love the workshop offered by LCB. As someone who enjoy cooking and eating, but not serious about going to food... industry business, the workshop is just perfect! It does help for improving your daily cooking skills and food presentation.read more
Eric Tan
Eric Tan
2018-02-05T17:37:07+0000
Elka Keke Diesuva
Elka Keke Diesuva
2018-01-19T12:46:10+0000
Lily Tan
Lily Tan
2017-11-12T12:05:56+0000
Haw Yann
Haw Yann
2017-11-09T10:21:24+0000
Kanmani Gobal
Kanmani Gobal
2017-11-04T04:17:19+0000
I pursued a Culinary Workshop at Le Cordon Bleu Malaysia and learnt to prepare Duck Confit, Crepe Suzette and Salad... with Red Wine Reduction Dressing! It was an amazing experience and the chefs tutoring us were extremely helpful and enthusiastic!read more
Wan Nadzirah Husna
Wan Nadzirah Husna
2017-10-06T17:45:44+0000
Tan Eng Kiat
Tan Eng Kiat
2017-08-29T05:21:02+0000
Recommend for culinary course. But the fees is quite expensive for poor students.
Murphy Waller
Murphy Waller
2017-08-13T03:29:14+0000
Benjamin YL
Benjamin YL
2017-06-24T18:43:45+0000
Zaki Beran
Zaki Beran
2017-05-03T15:26:54+0000
Im wondering how good this institute coz they dont even reply emails
Karen Chai
Karen Chai
2017-03-23T12:57:42+0000
Amani Liyana
Amani Liyana
2017-03-23T12:49:28+0000
Li Qing
Li Qing
2017-03-23T09:41:53+0000
Adlina Che-etae
Adlina Che-etae
2017-02-03T12:46:28+0000
Jeffery Jeff
Jeffery Jeff
2016-11-10T05:25:00+0000
Ho Yuw Ming Ming
Ho Yuw Ming Ming
2016-10-11T05:32:07+0000
Afif Zulkifli
Afif Zulkifli
2016-10-09T12:58:20+0000
Fun Day
Fun Day
2016-09-19T00:23:47+0000
I think their chef lecturers 1st class. They teach you using the best ingredients! You learned maximum in the shortest... time, 9months! They do expect 100%attention from you and not to miss classes! They may be the most expensive culinary school in Malaysia but it's worth it!read more
Syazana Aziz
Syazana Aziz
2016-09-11T05:20:34+0000
Thomas Riveyran
Thomas Riveyran
2016-04-13T10:52:21+0000
Chef Farhood Zafari
Chef Farhood Zafari
2016-03-10T21:19:08+0000
Jeremy Teng
Jeremy Teng
2015-12-11T12:55:10+0000
Choo Cheeseng
Choo Cheeseng
2015-10-31T21:38:30+0000
Calvin Lpk
Calvin Lpk
2015-10-13T11:54:45+0000
Fran Oscar
Fran Oscar
2015-09-22T04:10:06+0000
Pierre Wolf
Pierre Wolf
2015-09-04T11:45:40+0000
Adhi Kurniawan
Adhi Kurniawan
2015-07-08T06:24:31+0000
Tang Yu Zhe
Tang Yu Zhe
2015-06-07T14:12:51+0000
Pelia Anugrah
Pelia Anugrah
2015-05-20T04:27:37+0000
Jocelyn Wong
Jocelyn Wong
2015-05-04T04:21:59+0000
Shahirahlu'lu Anuar
Shahirahlu'lu Anuar
2015-04-13T04:15:52+0000
Amorita Palisuan
Amorita Palisuan
2015-02-26T11:40:21+0000
SuJade Cheong
SuJade Cheong
2015-01-26T12:30:06+0000
Shahrzad Suma
Shahrzad Suma
2015-01-26T06:47:20+0000
Lim Sheng Yang
Lim Sheng Yang
2015-01-14T08:48:11+0000
Misi Aridj
Misi Aridj
2015-01-02T19:54:14+0000
Yayann Gitaa
Yayann Gitaa
2014-10-16T10:12:31+0000
Dhienox Salatiga
Dhienox Salatiga
2014-10-14T11:04:13+0000
Lucas CH
Lucas CH
2014-09-11T23:45:41+0000
Good facilities+ environment. Good coaches+ effective hand on methods. Passionate administration. Students full of... dreams and passionate to learn. A place to grow talents for French cuisine.read more
Azlan Hairal
Azlan Hairal
2014-08-31T19:40:56+0000
This is the best in the world of culinary art
Mohammad Fahmy Kassim
Mohammad Fahmy Kassim
2014-08-22T10:40:46+0000
Kenny Lim
Kenny Lim
2014-08-22T06:55:16+0000
Puan Zainab
Puan Zainab
2014-08-18T01:26:43+0000
Gin Sum
Gin Sum
2014-08-16T04:08:07+0000
Mizs Jifa Alih Haradji
Mizs Jifa Alih Haradji
2014-08-15T05:34:10+0000
Happy Cat
Happy Cat
2014-06-19T21:09:46+0000
Charles Lee
Charles Lee
2014-05-25T00:32:48+0000
Ali Kabiri
Ali Kabiri
2014-05-02T06:27:21+0000
Yi Ling Wong
Yi Ling Wong
2014-03-30T13:57:36+0000
Tung Yang
Tung Yang
2014-03-30T04:42:11+0000
Muhd Bashah Khan Surattee
Muhd Bashah Khan Surattee
2014-02-19T07:56:10+0000
Zek Zaid Jas
Zek Zaid Jas
2014-02-17T03:41:01+0000
Layla Shaari
Layla Shaari
2014-02-17T02:42:53+0000
Sulayim Ali
Sulayim Ali
2013-12-05T02:19:42+0000
Huii Kee
Huii Kee
2013-10-13T19:35:12+0000
Frequently Asking
Frequently Asking
2013-10-12T08:03:26+0000
Hamraz Sobouti
Hamraz Sobouti
2013-10-08T07:04:54+0000
Darina Yusof
Darina Yusof
2013-10-07T04:20:53+0000
Tiffany Tiffany
Tiffany Tiffany
2013-10-04T03:06:16+0000
Brian Ee
Brian Ee
2013-10-02T08:56:32+0000
Kelvin Halim
Kelvin Halim
2013-10-02T06:16:31+0000
Sepideh Omidian
Sepideh Omidian
2013-08-23T14:24:06+0000
Vanessa Lie
Vanessa Lie
2013-08-20T16:30:34+0000
Carmen Wee
Carmen Wee
2013-08-20T15:48:31+0000
Ahmad Fahmy Mohd
Ahmad Fahmy Mohd
2013-08-19T10:05:14+0000
Amir Ashkboosi
Amir Ashkboosi
2013-06-09T17:49:23+0000
Next Reviews

Sunway Le Cordon Bleu IconSunway Le Cordon Bleu

5, Jalan Universiti, Bandar Sunway, Petaling Jaya

4.8 18 reviews

  • Avatar Boon Loong Leo ★★★★★ 3 months ago
    This was a charity dinner organised by Le Cordon Bleu Malaysia. A dear friend of mine (whom shall remain anonymous) recently won an auction for charity dinner with the prestigious Le Cordon Bleu Malaysia. In return, 20 of us were treated … More to extraordinary culinary experience carefully curated by a team of top chefs from LCB, not to forget the impressive set of wines prepared by Roderick.
    It was raining when we made our way to Sunway University campus where this culinary school is located, and it did little to dampen our spirit as we knew that the company, as well as the foods and beverages were going to be one hell of experience. True enough, we were treated to G.H.Mumm champagne as soon as we arrived. Photoshoot session followed while waiting for the rest to arrive - Chef Darren Teoh of Dewakan plus Chef Darren Chin of D.C. Restaurant were some esteemed guests.
    As we took our seats, we sampled dishes prepared using ingredients from where the LCB schools are located all over the world, with the wine pairing to match each and every dish.
    Needless to say, all of us had one of the best nights eating and drinking. First time in my life tasting the famous Louis Roderer's Cristal champagne, made popular by you-know-who! Other lists included Dom Perignon's Vintage 2008, Clos Ste June Riesling 2012, Felton Road's Pinot Noir, Chateau des Tours Vacqueyras (very limited in availability), my favourite Rockford Basket Press Shiraz 2013 and even one 1945 Gerard Bertrand Vintage.
  • Avatar Dylan Robby ★★★★★ a year ago
    best.
  • Avatar Alyaa alhekmeh ★★★★★ 2 years ago
    I hope I can school in there
  • Avatar Kam Leong ★★★★★ 2 years ago
    5 stars cost
  • Avatar Alyatakin Baru ★★★★★ a year ago

We Have Been Constantly Featured In Some Of These Publications

Want To Know More About The Paris Study Tour?

Le Cordon Bleu Industrial Research

Meet Our Course Consultants

Doreen Heng

Manager

Ken Foo

 Assistant Manager

Ryan Kok

Senior Executive

Henry Pan

Senior Executive

Frequently Asked Questions

The earlier you apply for a course the greater is the possibility of enrolling on the course of your choice and preferred commencement term. A confirmed place will only be given when the final payment is cleared – we strongly suggest that you pay your outstanding balance at least 30days before the course begins to secure a place for the programme of your desire. Should a course be full, applicants will be placed on a waitlist and will be contacted should a place be available. Seats for the course is strictly on a first-come-first-served basis. If a place on a chosen course does not become available, Waiting List applicants will be offered that course at the next term.

To apply for the course, potential students have to be at least 17 years of age when the course starts.

No, all the courses are taught in English. However, there are some French culinary terms and specialised vocabulary used for certain cooking techniques and methods which you might need to know and they will be taught in the class. We would recommend students who are interested in learning the French terms to buy a French Culinary Dictionary for future reference purposes or take up French lessons at Alliance Francaise the cultural and art centre arm of the French Embassy.

We require the application to have an intermediate level of English language skills in listening, speaking and writing to be able to read resource materials online, produce their own portfolio plus learn effectively and communicate with your Chef Instructors and classmates. English language proficiency test is required if the student did not obtain a pass in English. In such cases, an interview will be conducted to gauge the student proficiency in English and should the need arise we will advise the student to undergo the English Proficiency Test.

After submitting the application form together with payment of application fees, you should receive a ‘Letter of Offer’ through email which includes program payment details within 7 working days. If you have not received your letter after the stipulated date, please contact us at malaysia@cordonbleu.edu or Tel (603) 5632 1188.

International students are allowed under immigration rules to work for 20 hours a week in the approved industry whilst taking their course, for continual practice to help fund their course partially. We would recommend an approved list of F&B establishments who take in part-time student workers to gain valuable industry experience.

Students taking the Diplôme Programmes will find it hard to work as they will be heavily committed to lessons in their weekly class schedule. Students should be careful not to let their work commitment distract them from their studies in the School.

We welcome students both Local and international from a wide variety of backgrounds. The average age is 17-35 but we do have adult or older students beyond 50 years of age, school leavers, college graduates, career-changers, professional chefs to learn just for leisure or interest. But they all share the same passion for the culinary arts!

Yes, certainly. You may sign up online to book a scheduled tour with us or visit us during our open houses events. There are also sit in cooking demonstration classes &  hands on workshops scheduled throughout the year where you may join to have an experience as a student of Le Cordon Bleu for 3 to 4 hours. Please do enquire the cost of these classes if you would like to attend. We have dedicated staff who will show you around our school, explain our teaching method and answer all your questions.

Le Cordon Bleu Malaysia is a joint venture of Le Cordon Bleu International with Sunway Education Group (SEG). There is residence management under the Sunway Education Group which can provide hospitality to all students. Students may source for their accommodation. Alternatively, there are scores of private condominiums and residences all geared towards student’s living where our potential students may choose to stay during their course of studies.

At least a credit, preferably in English. 17 years and above. Competency in the English Language. No prior culinary experience is required. For adult students, we will need their latest CV’s for reference

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!