For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. Nowadays we offer a wide range of culinary arts, wine, management and hospitality programmes. Regardless of your background, by graduating with Le Cordon Bleu, you’ll become part of a great tradition of excellence, with credentials that will set you apart from the competition in a demanding and changing industry.
Find out more about our wide range of programmes and courses by selecting either your preferred category or location.
Grand Diplôme®
An intensive and comprehensive programme in classic French culinary techniques, combining our Diplôme de Pâtisserie and Diplôme de Cuisine, Le Grand Diplôme® is considered the passport to a world of career opportunities.
Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends.
Discover the art of Pâtisserie. Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.
Learn typical French bread making techniques and processes for making bread. Make specialty danish, regional and artisan breads and learn how to apply advanced yeast production methods.
A range of culinary and higher education programmes are offered to expand one’s knowledge, create opportunities, advance careers or take them in new directions, enhance skills, and encourage new ways of thinking and understanding.
For beginners, gourmet enthusiasts or those wanting to be the best house party host, a wide range of courses have been designed to satisfy the time and budget conscious. A great way to experience first-hand the world of Le Cordon Bleu.
Our non-accredited online courses are designed to expand your knowledge, enhance your skills and encourage new ways of thinking and understanding. These courses bring the Le Cordon Bleu classroom to you.
These diplomas focus on crafting dishes solely from plants, providing a creative repertoire of product knowledge, skills, and recipes. Within the programme students will explore a wide range of vegetables, fruit, nuts, seeds, grains and pulses.
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
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
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
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
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
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
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
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
