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Thank you for considering Sunway Le Cordon Bleu Institute of Culinary Arts for your culinary studies.

We would like to inform you that the enrollment process for Malaysian students differs slightly from that of international students. As a result, some of the steps mentioned below may not be applicable to you.

It is essential that you carefully review and comprehend our admission procedures, requirements, and deadlines. The information provided below outlines the entry requirements and admissions procedures. Please note that seats are limited, and admission is granted on a first-come, first-served basis upon receipt of payment.

We eagerly anticipate the opportunity to welcome you to Sunway Le Cordon Bleu Institute of Culinary Arts in the current academic year or in the near future.

Entry Requirement

  1. There is no upper age limit to enrol Le Cordon Bleu Malaysia programme. However, we recommend that you are at least 17 years old (for local student) / 18 years old (for international student) by the commencement date of your course.
  2. Malaysian applicant: SPM / O'level / IGCSE or other equivalent qualifications with minimum one (1) credit in English.
  3. International applicant: successful completing high school or other equivalent qualifications. Kindly contact the admission team for further details.

Admission Procedures

A completed and signed Application Form must be submitted to Sunway Le Cordon Bleu with all the following relevant documents:

Malaysian Applicants

Requires at least two (2) weeks before the commencement of intake

  • Complete signed application form
  • A copy of bank receipt/pay-in slip of non-refundable application fee
  • 2 color passport size photographs
  • Certified true copy of your identity card (NRIC)
  • Certified true copy of high school final exam results
  • Certified true copy school leaving / completion certificate
  • Supporting documents for exemptions (if applicable)
  • Curriculum Vital / Resume

The application package can be submitted via:

- Email: malaysia@cordonbleu.edu
- WhatsApp: +6019-305 2586
- Post: Sunway Le Cordon Bleu Institute of Culinary Arts
No.5, Jalan Universiti, Bandar Sunway, 47500 Selangor Darul Ehsan, Malaysia
- Walk-in

International Applicants

Requires at least Ten (10) weeks before the commencement of intake (for those requires a student visa only)

  • Complete signed application form
  • A copy of bank receipt/pay-in slip of non-refundable application fee
  • One (1) color passport size photographs (white background)
  • Certified true copy of passport including the blank pages
    • passport must have at least 24 months validity from the applied intake date
    • file type: PDF only
    • Maximum file size: 2000KB
  • Certified true copies of all relevant examination results (from highschool and onwards)
  • High School leaving / completion certificate
  • Curriculum Vital / Resume
  • Supporting documents for exemptions (if applicable)
  • Health Declaration Form

- All documents must be translated into English.
- Please ensure that your name printed on your passport is exactly the same on the required documents.

The application package can be submitted via:

- Email: malaysia@cordonbleu.edu
- Post: Sunway Le Cordon Bleu Institute of Culinary Arts
No.5, Jalan Universiti, Bandar Sunway, 47500 Selangor Darul Ehsan, Malaysia
- Walk-in

Upon receipt of the completed application package, Le Cordon Bleu Malaysia will assess and to determine applicant entry requirements have been met and to ensure availability of places in the course(s) chosen.

Letter of Offer

Upon receiving complete package as mentioned in stage one, “Letter of Offer” and "Program Invoice" with payment advise will be email to the respective applicant.

First Payment

Students accepting the offer must make up the first term payment 30 days prior to the term commence, bank info as follow:

Payable to
Account No
Bank Address
Swift Code
: Sunway Le Cordon Bleu Sdn Bhd
: 352 505 077 101
: HSBC Bank (M) Berhad
: 2A & 2A-1, Jalan USJ 10/1B, Subang Jaya, 47620 Selangor Darul Ehsan, Malaysia

Proof of payment is required to be send to the admission department via:

- Email: malaysia@cordonbleu.edu
- Post: Sunway Le Cordon Bleu Institute of Culinary Arts
No.5, Jalan Universiti, Bandar Sunway, 47500 Selangor Darul Ehsan, Malaysia
- Walk-in



Become a Professional Chef

Now Open For Registration!

  • Master World-Class Cuisine and Patisserie Techniques
  • Bursaries and Scholarships Available
  • Industrial Research Activities and Study Tour in Paris
  • Receive Globally Recognized Grand Diplôme, Diplôme de Cuisine, Diplôme de Pâtisserie & Diplôme de Boulangerie

We're The #1 Culinary Arts 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)

Why Le Cordon Bleu?

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.
  • 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


  • IMG_4181_testi

    Samantha Lee (International Food Artist)

    Being a passionate cook and food artist, I only dream of coming to Le Cordon Bleu. This 9 months has been the most challenging experience of my life but I gained so much. Not only I did learn to cook delicious French cuisine. I gained confidence in cooking.

    Samantha Lee - Diplôme de Cuisine
  • nikom_testi

    Nikom Uatthong (Proprietor of KomPassion Restaurant)

    You are never too old to learn. Joining Le Cordon Bleu after being a self-taught Thai Chef for many years was the best decision of my life. With dedicated lecturers and staff, Le Cordon Bleu had provided me the foundation of French cooking techniques that enables me to expand my creativity beyond Asian cooking.

    Nikom Uatthong - Diplôme de Commis Cusinier
  • TC_testi

    Chua Tor Aik (Head Chef of Zen, 3 Star Michelin Restaurant)

    Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instructors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplôme de Commis Cuisinier with Le Cordon Bleu Malaysia as i was professionally trained and molded by the chefs, to prepare for the international kitchen.

    Chua Tor Aik - Diplôme de Commis Cuisinier
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    Dato Fazley Yaakob (Celebrity chef & owner of Suka Sucre Bistro)

    Being in Le Cordon Bleu allowed me to dig deeper into what I thought was soft passion had became my proffesion 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.

    Dato Fazley Yaakob - Diplôme de Commis Pâtissier
  • 33350

    Datin Su (A well-known socialite and gourmand)

    l really enjoyed myself during my time at Le Cordon Bleu. I have learned a lot from the Lecturer Chefs there. Le Cordon Bleu do not cut corners either on the ingredients we used to learn to cook or on the Lecturer Chefs. They bring in the best Chefs, whom are strict but fair and they teach you all the trick of the trade in cooking and French Cuisine

    Datin Su Wai Fun - Grand Diplôme
  • Amelia square for testiomonial

    Amelia Ng

    Sous Chef at Willow Kuala Lumpur, Champion- 2017 Jeunes Chefs Rôtisseurs Competition in Frankfurt, Germany

    After joining Le Cordon Bleu there is no looking for me in the food industry. I was able to refine my cooking techniques and that gave me a great head star 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.

    Amelia Ng Mei Vern - Grand Diplôme
  • janice_testi

    Janice Siew (Proprietor of Petiteserie Desserts)

    Graduating fromLe Cordon Bleu gave me the confidence and skills I needed to pursue my dream to have my own bakery. My brand, Petiteserie Desserts was established 3 months upon graduating and I have never looked back.

    Janice Siew - Diplôme de Commis Pâtissier
  • brian_testi

    Abang Brian (Celebrity Chef, TV Host, Cookbook Author)

    There is only one way- the Le Cordon Bleu way,a mantra that has been ingrained in me through my years of training with Le 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.

    Abang Brian - Diplôme de Commis Cusinier & Diplôme de Commis Pâtissier

Yes, I’m Interested!