Graduate with A Diploma in Culinary Arts in Malaysia
Obtain a Diplôme de Cuisine from Le Cordon Bleu Malaysia and seize the opportunity to become the next rising Master Chef!
Gain lessons and best practices from versatile Le Cordon Bleu Master Chefs with experience from the finest kitchens and Michelin-star restaurants, as they share Master World Class Cuisine techniques from scratch with in-detail classical chef training specifically in culinary techniques interpreted through many French recipes.
Our Diploma in Culinary Arts Course in Malaysia also comes with an option to join an immersion tour in Paris for Industrial Research Activities (*additional fees will apply). Not only that, class toppers would get their dream chance to intern in Malaysia’s First Gordon Ramsay restaurant located around the corner or Michelin Star restaurants owned and operated by our alumni.
Aside awarded a worldwide recognised diplomas from La Fondation Le Cordon Bleu, students would also be attaining a Level 3 Skill Certificate from the Department of Skills (JPK) of the Ministry of Human Resources Malaysia and Highfield Food Safety Qualification (An Internationally Recognised Hygiene Certificate) that elevates your credibility in the industry itself.
Join Our Cuisine Program in Sunway, Malaysia!
As upcoming new professionals in the gastronomic sector, students in Le Cordon Bleu will be trained interdisciplinary in the areas of gastronomy, kitchen organisation and hygiene standards to emerge as highly-potential chefs.
With the booming of the gastronomy and hospitality industry, your dream career is just a step away. Our course fees to obtain a cuisine in Sunway, Malaysia, is of great value considering the standards of delivery, ingredients used, equipment facilitated during the course and the network thereafter.
If you would like to find out more details about our course fees, you can click here to contact us today.
Or click the following link to view all our culinary arts courses in Malaysia to find the best course that suits your future aspirations and career.
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
Senior Cuisine Chef Instructor
- Strong Culinary creativity and determination
- 14 years of honing skills in many Michelin-star restaurants and hotels
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
Start Your Culinary Journey with Le Cordon Bleu Sunway
Le Cordon Bleu Sunway offers the prestigious Diplôme de Cuisine, a programme seasoned to perfection to equip aspiring chefs with the skills and knowledge necessary to excel in the culinary world.
Here’s why our programme stands out:
World-Class Curriculum with Culinary Techniques
Our curriculum is rooted in classical & fundamental culinary techniques that blend traditional methods with modern innovations. This culinary arts course is designed to give you a deep understanding of these techniques as well as to practice them.
You’ll study from seasoned chefs who bring a wealth of knowledge and expertise, ensuring a rich and diverse learning experience. Learn how to use knives like a true professional, its purpose, as well as cooking methods like sautéing, braising, sous-vide, preparation of mise en place—all of which are fundamental in producing exquisite cuisine
Hands-On Practical Training
Students spend extensive time in our professional kitchens. In addition to theory, you’ll put your skills to the test and gain hands-on experience in real-world settings as part of a key component of our culinary arts diploma.
This practical training is crucial for mastering techniques of making stocks and sauces, as well as cooking methods such as frying, grilling, poaching, and more to ensure you’re well-prepared for the demands of the food and beverage industry. Each session hones integral aspects for any aspiring chef, such as precision, timing, and the artistry of plate presentation.
Comprehensive Food Safety and Hygiene Education
Understanding and implementing food safety and hygiene practices is a cornerstone of our programme. Mastery of Hazard Analysis & Critical Control Point (HACCP) principles and kitchen safety protocols are critical for producing food that is not only delicious but also safe to consume.
Here, you’ll learn what it truly means to maintain the highest standards in any professional kitchen, from proper handling and storage of ingredients to equipment sanitation and cooking temperatures.
Menu Planning and Culinary Creativity
The menu planning of a restaurant can make or break the dining experience. Learn to create balanced and enticing menus, taking into account nutritional requirements, dietary restrictions, and customer preferences while expressing creativity.
Such a skill is indispensable for any chef looking to make a mark in the culinary world. You’ll explore flavour profiles, seasonal ingredients, and the intricacies of pairing dishes to create gastronomic symphonies on your customers’ taste buds.
Entrepreneurial Skills for Food Business Management
The kitchen is just one part of the battlefield in the food business. Understanding cost control, inventory management, and the fundamentals of catering operations is vital for any chef looking to make it in the industry. As such, you’ll receive a culinary arts certificate that includes comprehensive training in these areas.
In addition to cooking skills, we provide coaching in the business side of food management. You’ll gain knowledge in marketing, customer service, financial management, and operations—all to prepare you to run successful food ventures or manage teams effectively.
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.”
(Limited time and seats available for the Cuisine 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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