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 Diplôme de Cuisine parchment from Le Cordon Bleu.
Duration:
Nine (9) months + three (3) months industry placement / professional enhancement experience
Entry requirements:
SPM / IGCSE - 1 Credit preferably in English /
UEC - B6 in English
IELTS - 5.5 above
Passion for Culinary Arts
Please contact our counsellors (WhatsApp: +6019-305 2586 or email to malaysia@cordonbleu.edu) for the intake dates and details for international students.
Basic Cuisine opens the door to the adventures of classic cuisine. From day one, students begin to master the basic skills:
French Regional Specialities and European Cuisine Techniques will be imparted at this stage. Application of techniques learnt at Basic level will be used to perform tasks and apply to recipes will improve further understanding of the cuisine programme. At this level students will learn to be better organised and to understand production of the dishes better.
The pinnacle of our Cuisine Programme sees students focusing on advanced preparation and cooking techniques where they will leave to create dishes using knowledge from the past 2 levels plus inculcating their own culture and personality in their dishes. They will also work in teams to plan and hosts lunches and buffet style events where they will produce high quality dishes which are beautifully and intricately prepared.
This programme is primarily for individuals ultimately wishing to become high end professional chefs or restaurateurs and who wish to develop advanced culinary skills by studying with a renowned culinary training organization.
It is not necessary to have prior culinary training or experience to join the programme, but the passion and commitment to learn from expert international chef instructors and to create the finest dining experiences are essential.
Graduates will gain the French qualification of a Diplôme de Cuisine certificate which is recognized worldwide
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.
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.
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.
Amelia Ng
Chef & Founder of Cleaver Shed Restaurant, 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.
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
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.
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.
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