Le Cordon Bleu - Grand Diplôme
Now Open for Registration!
Earn a double diploma from Le Cordon Bleu’s Grand Diplôme and open the doors to opportunities to be a Professional Chef of your dream!
With the combination of long-standing training in both cuisine and patisserie, be ready to graduate with the most prestigious global qualification and a set of unparalleled skills of Master World-Class Cuisine and Patisserie Techniques while learning tips and tricks from only the best international Le Cordon Bleu Master Chefs.
What To Expect From Le Cordon Bleu’s Grand Diplôme
Part of Le Cordon Bleu Grand Diplôme lessons is adapting Culinary Demonstrations where students are familiarised with techniques taught by Chefs in a focused learning environment in which students will later practise them during their Practical Classes.
Le Cordon Bleu Malaysia’s highest quality training alongside our fully equipped commercial kitchens and facilities, headed by the finest chef instructors are dedicated to building the next generation of professionals who are not only confident in their culinary skills but capable in their communication, leadership, independence and teamwork skills, making them more prominent within the hospitality and culinary industry, locally and internationally.
In Le Cordon Bleu, we are a culinary school in Malaysia fully equipped to train professionals not only in culinary techniques but to also develop soft skills such as how to derive a good CV, organisation, discipline, hygiene and good presentation skill of products and dishes of their own.
Contact us and sign up for the course today!
Don the Legacy of Culinary Prestige with Le Cordon Bleu Sunway’s Grand Diplôme
Le Cordon Bleu Sunway’s Grand Diplôme combines the Diplôme de Cuisine and the Diplôme de Pâtisserie, giving you the best of both worlds in culinary and pastry arts. With over 125 years of history, Le Cordon Bleu has been a global leader in the food world. Joining this program means becoming part of a legacy that has trained some of the world’s finest chefs.
The curriculum covers everything from foundational skills like knife handling and kitchen safety to advanced techniques such as sous-vide and intricate pastry work. You’ll work closely with top chefs in professional kitchens and gain extensive practical industry experience. Garnished with theoretical classes on ingredient functionality and menu planning, you’ll receive a well-rounded education.
Le Cordon Bleu is recognised internationally, with over 35 schools in 20 countries. The Grand Diplôme is highly respected by top culinary institutions and employers worldwide. By choosing us, you join a global network of master chefs and open doors to countless opportunities such as industry placements where you can gain hands-on experience in professional kitchens through our placement programmes.
Here, you’ll immerse yourself in a rich tradition of excellence, craftsmanship, and innovation. Then, stand tall in the culinary world with over a century of culinary mastery behind you.
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
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.”
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.
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.
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!
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.
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.
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.
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