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              • Chua
                Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instrutors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplome de Cuisine 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
              • Dato' Fazley
                Being in Le Cordon Bleu allows me to dig deeper into what I thought what was a soft passion but now it became a lifestyle. It allows me to learn and explore the French way of cooking. It also allow me to become a wholesome person – having the ability to share what have I learned from Le Cordon Bleu. Being the first ambassador of Le Cordon Bleu Malaysia, it means shouting to the world that "Look, I’m a Le Cordon Bleu graduate". To be able to innovate the way you cook and the way you present the cake, you need to be in Le Cordon Bleu. Most importantly, being an ambassador also means to be able to speak the language of Le Cordon Bleu and to carry the blue ribbon wherever I go
                Dato' Fazley Yaakob - Diplôme de Commis Pâtissier
              • Liang2
                Deciding to join Le Cordon Bleu was simultaneously one of the most challenging yet most rewarding experiences I've had, ever. I've always wanted to have my own restaurant so deciding on a culinary academy that would both enhance my skills and give me the confidence to pursue this dream of mine was a huge priority, for which I'm glad to say, that I found all these and more at Le Cordon Bleu Malaysia. The lessons, the camaraderie amongst fellow chefs and the cooking will be memories that is hard to forget.
                Tan Chung Liang - Diplôme de Commis Cuisinier
              • Vinia

                It's really a great feeling when passion bind together with studies. You will definitely love what you're doing. Moreover, Le Cordon Bleu Malaysia has given me the best teachers and its wonderful cooking techniques, in which I believed it couldn't be obtained anywhere else. And what I have to do is just put all my effort on it.

                Vinia Alvionita - Diplôme de Commis Cuisinier
              • Diana

                Having studied for cuisine Le Cordon Bleu Malaysia, I realized that as long as I have the passion and genuine love for preparing good food and creating joyful ambience where people can get together and eat, these emotions would shine through any of my food preparation, be it sweet or savoury. I have never regretted my decision to change my career and I now know that I had made the best choice when I selected Le Cordon Bleu to be the partner in my new endeavour.

                Diana Mohd Yusof - Diplôme de Commis Cuisinier
              • amelia

                After joining Le Cordon Bleu there is no looking for me in the food industry. Thanks to professional guidance of Chef Rodolphe and Chef David - Chef instructors of Le Cordon Bleu Malaysia, 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 - Diplôme de Commis Cuisinier
              • Amorita1

                Being Le Cordon Bleu's alumni is such a wonderful thing. I can proudly say that I am from Le Cordon Bleu and it's a "wow" factor there. After graduating, I got a chance to work in Bali, Indonesia as a commis and got promoted as a production controller in only 5 months shortly after I started working! I would like to say, "Thank you Le Cordon Bleu !"

                Amorita Palisuan - Diplôme de Commis Pâtissier
              • Datin Su
                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 - Diplôme de Commis Cuisinier