Le Cordon Bleu - Newsletter May 2021
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Le Cordon Bleu Malaysia's
first student of the month

Student of the month

Student of the month (April´╝ë-
Razin Anwar Zafrullah Abbas

Razin Anwar Zafrullah Abbas, our superior cuisine student has been selected by chefs as the student of the month. He would like to share with us his experience studying in Le Cordon Bleu so far.

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Johnson wong interview

Johnson Wong, Alumni Success Story

Chef Johnson began his culinary journey at Le Cordon Bleu Sydney in 2010. Recently, his restaurant 'gen' was voted into 51-100 list of Asia's 50 Best Restaurant 2021. To celebrate this special milestone, he would like to share with us his story.

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Jeunes Chefs Rotisseur 2021

Jeunes Chefs Rotisseurs 2021

Sunway Le Cordon Bleu has been appointed by the Confrérie de la Chaîne des Rôtisseurs to organise the Jeunes Chefs Rotisseurs 2021 competition for the national level in Malaysia! We are excited to announce that the registration is now open!

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Programmes offered in
Le Cordon Bleu Malaysia

cuisine

Diplôme de Cuisine

Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends.

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Diplôme de Pâtisserie

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.

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Diplôme de Boulangerie

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

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