Bakery Certificate Course
Now Open for Registration!
Love the chemistry between flour and butter? Discover the art and science behind baking with a globally renowned programme of Diplôme de Boulangerie in Le Cordon Bleu!
Explore our exquisite bakery course and get a certificate that prepares you with the technical skills you need to be a top baker alongside all the entrepreneurial know-how you need to launch your own business.
The Boulangerie programs will unleash your inner baker as you acquire unmatched skills and finesse through your course diploma where students learn to create exquisite delicacies to the potential of starting your own bakery.
From techniques to ingredients, study the technology and principles of baking with hands-on experience from highly qualified professional bakery instructors in Le Cordon Bleu.
Graduate with a recognised diploma from La Fondation Le Cordon Bleu and a Highfield Food Safety Qualification (An Internationally Recognised Hygiene Certificate).
Part Time Bakery Course
A Bakery Certificate Course for Everyone
Our professional bakery and patisserie courses are also available for part timers as well. We have structured our course to ensure that you will get the most out of your learning experience with us.
So, don’t lose the chance to be a class topper and earn an internship/ job in top F&B establishments such as Gordon Ramsay’s First Restaurant in Malaysia that’s right around the corner from the faculty itself or Michelin star restaurants owned & operated by our Alumni. Through our bakery course training, you will definitely have a jumpstart in your culinary career, way ahead of others.
Hurry and sign up with us today to get a bakery course certificate! Bursaries and scholarships are available. You can also click the following link to explore all of our culinary arts courses in Malaysia. We are not a culinary university in Malaysia but we are officially known as a culinary institution located at Sunway University.
The Boulangerie programs will unleash your inner baker as you acquire unmatched skills and finesse through your course diploma where students learn to create exquisite delicacies to the potential of starting your own bakery. From techniques to ingredients, study the technology and principles of baking with hands-on experience from highly qualified professional bakery instructors in Le Cordon Bleu.
Graduate with a recognised diploma from La Fondation Le Cordon Bleu and a Highfield Food Safety Qualification (An Internationally Recognised Hygiene Certificate).
Don’t lose the chance to be a class topper and earn an internship/ job in top F&B establishments such as Gordon Ramsay’s First Restaurant that’s right around the corner from the faculty itself or Michelin star restaurants owned & operated by our Alumni.
Meet Our World Renown Chef
Thierry Lerallu
- Experience in several 5-star international hotels in Korea and Malaysia
- Received recognition from Bernard Loiseau Culinary Festival in Mauritius
Damien Ortal
- Mentored under Meilleur Ouvrier de France (MOF) Boris Portolan
- Worked as a consultant in New York collaborating with Remi Coste
Master the Art of Baking with
Le Cordon Bleu Sunway
Le Cordon Bleu Sunway offers the esteemed Diplôme de Boulangerie, a programme carefully designed to nurture the talents of aspiring bakers. Get ready to immerse yourselves in the art and science of baking and more from a baking academy near you.
Here’s why you should consider our programme:
Specialised Focus on Bread and Viennoiserie
Unlike general cooking courses, this bakery arts course is dedicated to the wonders of bread-making and viennoiserie. You’ll dive deep into the art of fermenting, proofing, and baking a basket of bread including baguettes, sourdough, brioche, and specialty grains.
As one of the best schools for baking in Malaysia, we ensure you acquire these essential skills to heart. The programme also covers the complex processes involved in creating perfect croissants, danishes, and other laminated dough products.
Mastery of Classical and Modern Techniques
Our curriculum is deeply rooted in classical French baking techniques while incorporating modern practices. Learn the nuances of different fermentation methods, the science behind gluten development, and the art of achieving the perfect crust and crumb structure.
This includes hands-on experience with high-hydration doughs, natural starters, and modern innovations like sourdough fermentation. From perfecting the classic baguette to the more intricate pains au chocolat, you’ll gain a solid foundation in both traditional and contemporary baking methods.
Pastry and Dessert Integration
Beyond bread, you’ll receive exposure to pastry and dessert training. Grasp techniques in pâte sucrée, pâte sablée, and choux pastry, as well as creating elegant tarts, éclairs, and mille-feuille.
This holistic approach adopted in our bakery arts course ensures that graduates are versatile bakers with a broad skill set.
Hands-On Training with Top-Class Bakers
After learning the techniques and recipes, it’s time to put them into practice. You’ll undergo intensive hands-on kneading sessions under the guidance of master bakers.
Each class involves detailed demonstrations followed by practical application, where students practice shaping, scoring, and baking. This direct mentorship helps refine techniques and ensures each student achieves a high level of craftsmanship.
Bakery Business Management and Entrepreneurship
Learn the ropes beyond your baking stations. Our programme includes comprehensive training in the business aspects of running your own boulangerie.
From cost control and inventory management to branding and customer service, you’ll acquire the skills needed to launch and sustain a successful bakery business. Learn how to create a business plan, market your products, and manage any bakehouse operation effectively from an esteemed bakery academy near you.
Global Industry Recognition and Opportunities
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
Khoo Win Nee
- Demo Baker at Champor Champor for Sri Manisan Sdn Bhd
- Diplôme De Boulangerie
“Le Cordon Bleu has given me a good understanding of the workings and the chemistry behind French bread baking. Not only it demands high skills, but as well scrupulous attention to time. I was taught professionally by a masterbaker to become a skilled boulangère.”
Freya Yen Fei Chun
- Founder of Le Petit Paris @Potpourri
- Diplôme De Boulangerie
“Studying at Le Cordon Bleu exposed me to the world of French baking. I loved every minute of it, it’s a world on its own. Until today, after graduating from Le Cordon Bleu. I am still learning but I am ever grateful to my chef instructor, who has guided me and laid the foundation to the world of sourdough. It gave me the confidence to venture into the Boulangerie world, to create my own signature and to live my dream.” the culinary world.”
(Limited time and seats available for the Bakey Course. Tour of facilities is strictly by appointment only.)
We Have Been Constantly Featured In Some Of These Publications
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. 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.
Successful completing high school or other equivalent qualifications and at least a band score of 5.5 for IELTS. As for adult students, we will need their latest CV or Resume for reference.
Interested students should have passion for Culinary Arts and no prior culinary experience is required.
Yes, I am Interested!
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