A completed and signed Application Form must be submitted to Sunway Le Cordon Bleu with all the following relevant documents:
Requires at least two (2) weeks before the commencement of intake
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
Requires at least Ten (10) weeks before the commencement of intake (for those requires a student visa only)
Remark:
- 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.
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.
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 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 : HBMBMYKL |
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
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.
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.
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.
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.
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
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.
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.
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.
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