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Le Cordon Bleu 
Institute of Culinary Arts

Partnership With 
Sunway University 

With a strategic partnership between Sunway Education Group, Le Cordon Bleu offers vocational pathways in culinary arts training and enables students to leverage on top-class facilities on campus in Sunway City. Students graduate with Le Cordon Bleu diplomas, a badge of honour representing quality and a rich culinary tradition as professional chefs globally recognized by the industry. 

Programmes & Courses Information

Course structure, duration & intakes

Diploma in Cuisine

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Diploma in Pastry

Campus Environment & Activities

Our Alumni share their experience

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If passion drives you, 
your first step begins here.

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Diploma in Bakery

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Diploma in Culinary Management

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Part-time Gourmet Workshops

Up to
RM15,000 
REBATE*
scholarship

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Why Le Cordon Bleu?

Turn your culinary ambitions into reality with

Established since 1985, Le Cordon Bleu Institute has been teaching the techniques and expertise inherited from the great names of French cuisine. Every year, Le Cordon Bleu Institutes train more than 20,000 students from over 100 nationalities in cuisine, pastry, bread-making, wine, and hotel management. With more than 35 schools in 20 countries, Le Cordon Bleu is the world’s leading network of Culinary Arts and Hotel Management Institutes. The role of Le Cordon Bleu is to teach a whole range of technical and University training programs for working in the restaurant, hotel and tourism industry.

Meet The Master Chefs Of 

Le Cordon Bleu Malaysia

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Let's Hear What Our Alumni Have To Say

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Location

No. 5, Jalan Universiti,
Bandar Sunway,
47500 Selangor Darul Ehsan,
Malaysia.  

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Best Culinary Institute 2016 & 2018 
(Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)

Best Pastry Chef 2018 
(Award of Excellence of the World Gourmet Summit 2018 in Singapore) 

Learn From The Best That France Has To Offer

Globally Recognized Award Winning Culinary School

Le Cordon Bleu is a world renowned network of educational institutions dedicated to provide the highest level of culinary arts & hospitality instruction through world class programmes.

The faculty at Le Cordon Bleu includes revered chefs from Le Cordon Bleu Paris, international personalities and specialists in the culinary and hospitality sectors. 

Our Distinguished Faculty

With over 120 years of teaching experience, Le Cordon Bleu is considered by many to be the world’s premier culinary arts institute, with its solid foundation & best practices in Gastronomy, Hospitality, and Management. 

Tradition Of Excellence

Focused Learning

Each class consists of a maximum of 16 students. Smaller classes enhance the learning experience of each student as instructors are able to pay special attention to the needs and capabilities of each student. 

The set-up of Le Cordon Bleu Institute in Sunway City has provided a comfortable and conducive learning and living environment in a self-contained township (with some of the best restaurants, cafés & street food centers around) for the students.

Conducive Learning & Living Environment

Each graduate leaves Le Cordon Bleu with the skills to launch an exciting career not only in the world’s leading restaurants, hotels or resorts, but also as a journalist, author, instructor, consultant or entrepreneur 

Great Career In The Future

Details

Grand Diplôme®

State-of-the-Art kitchens

One of the largest libraries for private educational institutions in Malaysia

Canopy walkway for the convenience & security of students

Industrial research: Market visit

Industrial research: Organic farm experience

IHighly accessible, affordable & safe accommodation

 
Being in Le Cordon Bleu allowed me to dig deeper into what I thought was soft passion had become my profession and lifestyle. I learned and explored the French way of cooking whilst at school. 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
 
 
There is only one way... the Cordon Bleu way... a mantra that has been ingrained in me through my years of training with 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.
CHEF ABANG BRIAN
 
 
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 Diplome de Cuisine with Le Cordon Bleu Malaysia as I was professionally trained and molded by the chefs, to prepare for the international kitchen.
CHEF CHUA TOR AIK
 
 
Studying at Le Cordon Bleu Paris taught me the basic essentials for classical French cooking techniques, which formed the basic foundation to my cooking. This has given me the confidence to propel my style of cuisine to an artistic form
CHEF DARREN CHIN
 
 
After joining Le Cordon Bleu, there is no looking back 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 start 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.
CHEF AMELIA NG MEI VERN
 
 
You are never too old to learn. Joining the Le Cordon Bleu Diplôme de Cuisine 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. The structured, rigorous training and discipline not only made me a better and refined chef, but also instilled in me a sense of pride that I am part of a very prestigious alumni which includes generations of famous chefs around the world.
CHEF NIKOM UATTHONG
 

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Best Pastry Chef 2018 
(Award of Excellence of the World Gourmet Summit 2018 in Singapore)

Best Culinary Institute
2016 & 2018 
(Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore) 

Let's Hear What Our Alumni Have To Say

DATO' FAZLEY YAAKOB

Being in Le Cordon Bleu allowed me to dig deeper into what I thought was soft passion had become my profession and lifestyle. I learned and explored the French way of cooking whilst at school. 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.
 

CHEF ABANG BRIAN

There is only one way... the Cordon Bleu way... a mantra that has been ingrained in me through my years of training with 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.
 

CHEF CHUA TOR AIK

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 Diplome de Cuisine with Le Cordon Bleu Malaysia as I was professionally trained and molded by the chefs, to prepare for the international kitchen.
 

CHEF DARREN CHIN

Studying at Le Cordon Bleu Paris taught me the basic essentials for classical French cooking techniques, which formed the basic foundation to my cooking. This has given me the confidence to propel my style of cuisine to an artistic form.
 

CHEF AMELIA NG MEI VERN

After joining Le Cordon Bleu, there is no looking back 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 start 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.
 

CHEF NIKOM UATTHONG

You are never too old to learn. Joining the Le Cordon Bleu Diplôme de Cuisine 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. The structured, rigorous training and discipline not only made me a better and refined chef, but also instilled in me a sense of pride that I am part of a very prestigious alumni which includes generations of famous chefs around the world.
 

LE CORDON BLEU
PARTNERSHIP WITH SUNWAY EDUCATION GROUP

School of Hospitality, Sunway University (Accredited Academic Programmes)

Sunway University’s culinary arts and hospitality management courses offered by the School of Hospitality are recognized and accredited by Le Cordon Bleu, a world-leading culinary and hospitality school revered for its proud tradition of success through an enduring 120-year history. 

Through this exciting partnership with Le Cordon Bleu, Sunway’s hospitality courses are certified as meeting the very highest professional standards as laid down by Le Cordon Bleu. Graduates receive a degree or diploma from Sunway University and a certificate from Le Cordon Bleu in recognition of having successfully completed the programme.

Through this affiliation with Le Cordon Bleu, Sunway graduates receive both academic and industry recognition, giving them a clear edge in the competitive international hospitality arena. Visit the School of Hospitality to find out more. 

Sunway Le Cordon Bleu Institute of Culinary Arts (Vocational Programmes – Classic Cycle & Grande Diplome)

Sunway Le Cordon Bleu Institute of Culinary Arts is the result of a strategic partnership between Sunway Education Group and Le Cordon Bleu offering vocational pathways in culinary arts training. Students graduate with Le Cordon Bleu diplomas, a badge of honour representing quality and a rich culinary tradition, to become professional chefs highly sought after and globally recognized by the industry.  

From humble beginnings as a Parisian cooking school to today’s wide international network of culinary arts and hospitality institutes, Le Cordon Bleu is an award-winning network of schools with more than 35 institutes in 20 countries and 20,000 students worldwide. 

Le Cordon Bleu’s partnership with Sunway enables students to leverage on top-class facilities on campus and in Sunway City. 

Visit Sunway Le Cordon Bleu Institute of Culinary Arts to find out more. 

Sunway Le Cordon Bleu Institute of Culinary Arts 
(Vocational Programmes – Classic Cycle & Grande Diplome)

Cuisine  /  Pastry & Confectionery  / Bread Bakery / Hospitality Management & Gastronomy / Gourmet & Short Courses

Our Alumni share their experience