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.)

We're The #1 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)
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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

  • “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
“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

  • 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.

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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

4.7 21 reviews

  • Avatar Du Huilang ★★★★ 3 weeks ago
    Nice and great place. Neat and clean surrounding. Great school for culinary arts.
  • Avatar Mak Shin Yin ★★★★ a month ago
    Good environment for learning culinary art.
  • Avatar Boon Loong Leo ★★★★★ 10 months 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 Dylan Robby ★★★★★ a year ago
    best.
  • Avatar Alyaa alhekmeh ★★★★★ 3 years ago
    I hope I can school in there
  • Avatar Kam Leong ★★★★★ 2 years ago
    5 stars cost
  • Avatar Alyatakin Baru ★★★★★ a year 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

Executive chef 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

Senior Executive

  • Worked for several 5-star international hotels in London 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

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.

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