Join the ranks of international Master Chefs with Le Cordon Bleu’s Grand Diplôme®, your passport to a world of career opportunities as a Professional Chef!
It is the most prestigious qualification, which combines classical training in both cuisine and pâtisserie, and equips you with unrivalled culinary skills.
(Limited time and seats available & strictly by appointment only.)
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!
Don’t take our word for it, here’s what our Alumni have to say
“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 Success Story
Chua Tor Aik
“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.”
Executive chef cum Cuisine Chef Instructor
Cuisine Chef Instructor
Pastry Chef Instructor
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 firstname.lastname@example.org 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. There are also sit in cooking demonstration classes & hands on workshops scheduled throughout the year where you may join to have an experience as a student of Le Cordon Bleu for 3 to 4 hours. 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.
SPM / IGCSE – 1 Credit preferably in English / UEC – B6 in English. Have passion for Culinary Arts and no prior culinary experience is required. For adult students, we will need their latest CV’s for reference.
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