Diplome De Commis Cuisinier & Diplome De Commis Pâtissier
Malaysia is a country best known for two things among a thousand others. Firstly, its food, secondly, its people.
From the skyscrapers of New York to the Outbacks of Australia, the world is no stranger to Malaysian dishes and culture.
Made up of a mix of Malay, Chinese, Indians and indigenous races, Malaysians are a harmonious bunch. Cultures mix and blend together in a kaleidoscope of fanfare as Malaysians celebrate the four major holidays as one. During holiday periods is when you will notice the true unity that makes Malaysia such a unique country.
Malaysians are a friendly bunch. You will find yourself quickly introduced into the cultures and colours of this vibrant and beautiful country.
March, June & December (*subject to change)
SPM / O'level / IGCSE or other equivalent qualifications with minimum one (1) credit in English.
Le Cordon Bleu teaches French culinary techniques in both cuisine and pastry classes. Students learn culinary fundamentals that are built upon them in each level while incorporating each student's creativity. This training can be applied to any type of cuisine and is the basis for understanding the methodology of a recipe.
Students can choose either path of Cuisine and/or Pastry which culminates in the award of the Diplôme de Commis Cuisinier and/or Diplôme de Commis Patissier. Each level is offered as a certificate for students who choose not to complete the three levels of a Diplôme program.
Le Cordon Bleu students may also transfer between international locations to continue their education in professional culinary certificate programs beyond the Diplôme to earn a Bachelor or MBA degree in Hospitality and Restaurant Management. There is also the Master of Arts in Gastronomy program which is an academic study of food & culture. Some of these programs are also offered online.
Location of campus
No. 5, Jalan Universiti, Bandar Sunway,
47500 Subang Jaya,
Selangor Darul Ehsan,