Discover the Future of

Plant-Based

LE CORDON BLEU MALAYSIA

Take the next step in your culinary journey with our Plant-Based Cuisine and Plant-Based Pâtisserie programmes this October. Designed for chefs and aspiring professionals looking to embrace sustainable gastronomy, these programmes combine classic French techniques with modern plant-based innovation.

Gain hands-on experience, learn from world-class chef instructors, and develop the skills needed to meet the growing global demand for plant-based cuisine.

Limited seats available—secure your spot now and begin your journey toward culinary success.

📍 Location: Sunway Le Cordon Bleu, No. 5, Jalan Universiti, Bandar Sunway
📞 Contact us: WhatsApp: 019-3052586
📧 Email us at malaysia@cordonbleu.edu

Apply modern culinary techniques to design and implement contemporary menus that focus on plant- based cuisine
Provide in accordance with the industry standard, the skills, attitude and knowledge associated with plant-based cuisine techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels and restaurants.
Develop student's capability to follow hygiene, health & safety in work place procedures and to contribute to the effectiveness of work teams
Employ a variety of teaching methods including demonstration, kitchen practical, group discussions and sensory evaluations
Build a foundation for lifelong learning which will enable graduates to progress in their culinary and hospitality careers as well as in their F&B business.

Students will understand how to use natural plant derived ingredients to create some of their favourite pastries without the use of any animal products
Utilising local fresh ingredients such as; fruits, herbs, spices and many more.
Creating our own plant- based substitutes. Understanding how to create unique textures and flavours using speciality ingredients and in -depth product information
Provide industry standard, the skills, attitude and knowledge associated with plant- based techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels and restaurants

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