A highly acclaimed range of cuisine courses offer the most comprehensive training in French culinary techniques available today.
Completion of the Basic Cuisine Certificate, Intermediate Cuisine Certificate and Superior Cuisine Certificate results in the award of Diplôme de Cuisine. You will learn to master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from our team of classically trained master chef who have experience working in senior position in the world’s finest kitchens and Michelin star restaurants.
Our cuisine master chefs of Le Cordon Bleu lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated cuisine practical kitchens under the guidance of one of Le Cordon Bleu’s Master Chefs to ensure satisfactory progress is made.
Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredient used.
From a one day short course, to the full Diploma, the cuisine courses available at Le Cordon Bleu Malaysia will encourage you to hone your culinary skills, as well as becoming more creative in both taste and presentation.
Our cuisine programme is an accredited programme by the Department of skills (JPK) under the Ministry of Human Resources Malaysia. Graduates completing this programme will be awarded the Level 3 skill certificate from the Ministry plus the Diplome de Cuisine parchment from Le Cordon Bleu.
4 intakes yearly: January, April, July and October
(Intakes for International Students: April & October)