Alumni Exclusive on Our Plant-Based Pastry Programme
Alumni Exclusive: Special RM20,000 Offer Just for You! Don’t Miss Out!
This Diploma focuses on crafting dishes solely from plants, providing a creative repertoire of product knowledges, skills and recipes. Within the progromme, students will explore a wide range of vegetables, fruit, nuts, seeds, grains and pulses, gaining expert knowledge on ingredients varieties and innovative culinary uses.
Meet Arief, Chief Kitchen Officer of Red Red Botak Head | Le Cordon Bleu Alumni: Real Stories, Real Success
Watch our latest alumni video featuring Arief, a Le Cordon Bleu graduate and former banker who is now thriving as the Chief Kitchen Officer at Red Red Botak Head (RRBH). Discover how his exciting culinary journey began and how he’s now collaborating with RRBH founder, Liang to craft twisted Malaysian cuisine in their extraordinary restaurant.
Last Call: Limited Spots for Our Remaining Gourmet Short Courses!
Explore Le Cordon Bleu Malaysia’s exclusive culinary workshops in cuisine, pastry, and boulangerie! With only 4 workshops left this year, engage in hands-on sessions led by Le Cordon Bleu Master Chefs, focusing on exquisite recipes and professional techniques.
Limited to just 12 seats per workshop, each participant will earn a certificate of participation. Don’t miss out—sign up now for a unique culinary experience!
Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends.
Explore the art of Pâtisserie through specialized courses covering basic to advanced levels of pastry craft, confectionary making, plated desserts, boutique style treats, global 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
