Culinary School Short Courses - Learn From Le Cordon Bleu
Master Chefs!
Now Open for Registration!
Learn to cook gourmet recipes alongside our world-class Chef Instructors through these workshop classes. Discover techniques of making tantalising sauces, and baking exquisite tarts, macaroons, and cakes, in just 3-4 hours!
These short cooking courses are perfect for beginners, gourmet enthusiasts or those wanting to be the best house party host! Best of all, you get to bring home your delicious creations and share them with your family and friends!
- No Cooking / Baking Knowledge Required
- All Equipment & Ingredients are Provided
- Sign Up for 4 Workshops and Get 25% Discount
- Sunway Staff and Students Get 20% Discount
- Certificate of Participation will be Awarded
(Limited time and seats available & strictly by appointment only.)
Well suited for beginners aged 17 and above, our short cooking courses are designed to help food enthusiasts step up their skills by learning while enjoying their sessions in Le Cordon Bleu Gourmet Workshops. Feel the contentment of sharing your creations with your loved ones as you get to bring them home!
Feel at ease to join the workshop without prior cooking and baking skills and go back home with a Certificate of Participation you can proudly frame up. Worry not to bring anything as all equipment and ingredients will be provided. Get a 25% discount when you sign up for 4 workshops. Sunway students and staff, enjoy a 20% discount!
Interested in Le Cordon Bleu’s Gourmet short courses? Check out the timetable and register for your slot.
As each workshop has only 12 seats available, check out the timetable below and register your slot before it’s fully booked as it is first-come-first-serve basis.
2023 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:
♦ Sign up for 4 leisure workshops and above will entitle you for 25% on total bill.
♦ 12 seats available per workshop
♦ Certificate of participation will be awarded
♦ Age 17 & above
♦ All equipment and ingredients are provided
♦ First-come-first-serve basis
(Limited time and seats available & strictly by appointment only.)
Workshop's Information
Sous Vide 1-Salmon
Price: RM 600.00
Duration: 4 Hours
Next Session: March 4, 2023 – 9:00
Blackcurrant kulgelhopf with Raspberry Crèmeux
Price: RM 620.00
Duration: 6 Hours
Next Session: March 18, 2023 – 9:00
Beef Wellington
Price:RM 750.00
Duration: 6 Hours
Next Session: April 15, 2023 – 9:00
Lemon Meringue Tart
Price: RM 580.00
Duration: 4 Hours
Next Session: April 15, 2023 – 9:00
Croissant
Price: RM 580.00
Duration: 6 Hours
Next Session: May 20, 2023 – 9:00
Plant-Based Burger
Price: RM 580.00
Duration: 4 Hours
Next Session: May 27, 2023 – 9:00
Gateau de Voyage
Price: RM 620.00
Duration: 4 Hours
Next Session: June 17, 2023 – 9:00
Ayam Panggal Facon Jeanne Cuisinier
Price: RM 580.00
Duration: 4 Hours
Next Session: July 22, 2023 – 9:00
Vegan Chocolate Tart
Price:RM 580.00
Duration: 4 Hours
Next Session: August 12, 2023 – 9:00
Macarons (Beginner)
Price: RM 580.00
Duration: 4 Hours
Next Session: September 9, 2023 – 9:00
Sous Vide 2- Duck Breast
Price: RM 580.00
Duration: 4 Hours
Next Session: September 9, 2023 – 9:00
Chicken Cordon Bleu & Macaroni and Cheese
Price: RM 580.00
Duration: 4 Hours
Next Session: October 21, 2023 – 9:00
Christmas Poultry (Stuffed)
Price: RM 750.00
Duration: 6 Hours
Next Session: December 2, 2023 – 9:00
Chestnut Blackcurrant Yule Log
Price: RM 620.00
Duration: 4 Hours
Next Session: December 2, 2023 – 9:00
Paris Brest Brioche Éclair
Price: RM 650.00
Duration: 6 Hours
Next Session: December 9, 2023 – 9:00
(Limited time and seats available & strictly by appointment only.)
Leading 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 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!
- 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)
“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
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
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.”
Reconnecting to Facebook may fix the issue.
Sunway Le Cordon Bleu- Best Culinary, Baking & Pastry School in Malaysia
5, Jalan Universiti, Bandar Sunway, Petaling Jaya
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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. -
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.
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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.
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Nice and great place. Neat and clean surrounding. Great school for culinary arts.
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Good environment for learning culinary art.
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Good college 👍😊
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The culinary in Malaysia
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I hope I can school in there -
best. -
5 stars cost -
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)
Sylvain Dubreau
Cuisine Chef Instructor
- Creativity and determination
- 14 years of honing skills in many Michelin-star restaurants and hotels
Thierry Lerallu
Bakery & Pastry Chef Instructor
- Worked for several 5-star international hotels in Korea and Malaysia
- Received recognition in the yearly Bernard Loiseau Culinary Festival in Mauritius
Sarju Ravanaya
Pastry Chef Instructor
- Win multiple awards in the London pastry competitions
- Represent the United Kingdom in the Coupe du Monde de la Patisserie 2019
Frequently Asked Questions
- Age 17 and above
- Open to public
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 malaysia@cordonbleu.edu or Tel (603) 5632 1188.
Certificate of participation will be awarded after the session.
Yes, I am Interested!
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