Grand Diplôme^®

MALAYSIA

Grand Diplôme^®

Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu's Grand Diplôme® is an influential qualification combining classical training in both cuisine and patisserie. Students are first taught basic culinary skills before applying this knowledge to high-quality produce and specialist ingredients.

This Diploma is awarded after the successful completion of both the Diplôme de Cuisine and the Diplôme de Pâtisserie.

The Grand Diplôme^® is our most influential qualification, which
simultaneously combines classical training in both cuisine and pâtisserie.

Throughout the program, you are first taught basic culinary skills before applying them to high-quality produce and specialist ingredients. Supervised by some of the most qualified and classically trained Chefs, you will learn fundamental culinary techniques through a succession of theoretical and practical training combining Chef demonstrations and practical sessions.

An undying passion for food is a must for a fulfilling culinary journey. The Grand Diplôme is a credential that might just be your passport to international culinary scene. Upon completion of both Diploma in Cuisine and Diploma in pastry program, you will be awarded this accredited diploma.

4 intakes yearly: January, April, July and October

Please contact our counsellors (WhatsApp: +6019-305 2586 or email to malaysia@cordonbleu.edu) for the intake dates and details for international students

Course Details

COURSE STRUCTURE
Under the supervision of Chef Instructors, lessons are divided into two parts:
- Culinary demonstrations in front of the whole class where students become familiar with techniques taught by the Chefs
- Practical classes where they practise the techniques learnt during the demonstration at individual work stations
The Grand Diplôme covers two disciplines: cuisine and pastry. Each discipline is made up of three levels:
- Basic level
- Intermediate level
- Superior level
The Grand Diplôme structure:

For each level successfully completed, students are awarded a certificate to prove their skills. To obtain the Grand Diplôme®, students must successfully complete Superior level in each discipline.
WHO IS THE PROGRAMME FOR?

This comprehensive culinary course is recommended for students with strong ambition who want solid knowledge in pastry and cuisine.

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.
WHAT QUALIFICATION WILL I GAIN
Graduates will gain the French qualification of Grand Diplôme certificate which is recognized worldwide

ENQUIRE NOW

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

Janice Siew

ALUMNI SUCCESS STORY

Amelia Ng

ALUMNI SUCCESS STORY

Dato' Fazley Yaakob

ALUMNI SUCCESS STORY

Sapna Anand

ALUMNI SUCCESS STORY

Testimonials

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
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 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
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
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
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
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 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

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