Culinary School Short Courses - Learn From Le Cordon Bleu
Master Chefs!

Now Open for Registration!

In Malaysia, Le Cordon Bleu has curated a range of workshops in cuisine, pastry, and boulangerie, fostering creativity and taste development in each participant. Held in practical rooms, these culinary workshops immerse participants in a professional cuisine environment under the guidance of our chef instructors.

Immerse yourself in hands-on sessions lasting 3-6 hours each, featuring exquisite recipes crafted by Le Cordon Bleu Master Chefs. Choose from a diverse array of workshops that highlight the finest in fruits, vegetables, meats, seafood, and bread. Join us for a culinary journey like no other!

(Limited time and seats available & strictly by appointment only.)

2024 Le Cordon Bleu Workshop Timetable

Anyone who is interested to join Le Cordon Bleu’s workshop may also refer to this timetable. For those who join the workshop, a participation certificate will be given by the Chef at the end of the workshop.

Please Be Noted That:

♦ Open to public

♦ Age 17 & above

♦ Suitable for corporate team building

♦ 12 seats available per workshop

♦ First-come-first serve basis

♦ Le Cordon Bleu reserves the right to modify workshops’ dates and tariffs

(Limited time and seats available & strictly by appointment only.)

Workshop's Information

Beef Wellington

Red Fruit Cheesecake

Otak-Otak & Satar Style Grouper, Darphin Potato with Durian

Croissant with Normandy Butter

Puff Pastry Brioche with Mango Cheese Cream

Double XXL Chocolate Danish

Coloured Croissant with Raspberry Filling

Kemaman Style Stuffed Crab

Travel Cake
Yuzu and Hazelnut | Lemon Hazelnut Bouchée

Green Pea | Red Tomato

Stuffed Christmas Poultry

Black Forest Yule Log

(Limited time and seats available & strictly by appointment only.)

Leading Culinary Institute in Malaysia

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 Ambassador 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!

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

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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

“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

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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Sunway Le Cordon Bleu- Best Culinary, Baking & Pastry School in Malaysia IconSunway Le Cordon Bleu- Best Culinary, Baking & Pastry School in Malaysia

5, Jalan Universiti, Bandar Sunway, Petaling Jaya

4.6 30 reviews

  • Avatar Boon Loong Leo ★★★★★ 4 years 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 S M ★★★★★ 2 years ago
    A fine culinary school with high standards and quality. It's a privilege to attend Le Cordon Bleu. The Chef instructors are friendly and make it a fun learning environment for the students.
  • Avatar xXSnowScoutXx ★★★★ 2 years ago
    It is an experience like no other, i have learnt a lot from top chefs in the world and it does get quite hands on however sometimes i do feel like its slightly unfair when it comes to time because there is a limited equipment for all students … More to do but other then that it has been a fun ride so far.
  • Avatar Du Huilang ★★★★ 3 years ago
    Nice and great place. Neat and clean surrounding. Great school for culinary arts.
  • Avatar Mak Shin Yin ★★★★ 3 years ago
    Good environment for learning culinary art.
  • Avatar Sangeetha Rajamuthu ★★★★★ a year ago
    Good college 👍😊
  • Avatar Isabel scarlet ★★★★★ 3 years ago
    The culinary in Malaysia
  • Avatar Alyaa alhekmeh ★★★★★ 7 years ago
    I hope I can school in there
  • Avatar Dylan Robby ★★★★★ 6 years ago
  • Avatar Kam Leong ★★★★★ 7 years ago
    5 stars cost
  • Avatar Alyatakin Baru ★★★★★ 5 years 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 World Renown Chef

Stéphane Frelon

Technical director cum Cuisine Chef Instructor

  • 30 years professional experiences
  • Vocational training in Université du Québec à Montréal (UQAM)

Thierry Lerallu

Head baker & Pastry Chef Instructor
  • Experience in several 5-star international hotels in Korea and Malaysia
  • Received recognition from Bernard Loiseau Culinary Festival in Mauritius

Sarju Ravanaya

Head Pastry Chef Instructor
  • Multiple awards in the London pastry competitions
  • Represent the United Kingdom in the Coupe du Monde de la Patisserie 2019

Sylvain Dubreau

Senior Cuisine Chef Instructor

  • Strong Culinary creativity and determination 
  • 14 years of honing skills in many Michelin-star restaurants and hotels

Frédéric Oger

Pastry Chef Instructor

  • Having 10 years of experience in teaching pastry
  • Gained valuable experience in pastry arts not only in his native France but also in England, the Maldives, the Middle East, and Malaysia

Julien Bartement

Cuisine Chef Instructor

  • Executive Chef of the French Ambassador in Malaysia from 2017 – 2022
  • Graduated with a Higher Diploma of Hospitality Management In Lycée des Métiers de L’Hôtellerie et du Tourisme de Toulouse 

Frequently Asked Questions

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.

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

Certificate of participation will be awarded after the session.

Yes, I am Interested!

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