Launch your culinary career
YOUR pursuit of culinary arts begins with Le Cordon Bleu Grand Diplôme – it’s an influential qualification that simultaneously combines classical training in both Cuisine and Pâtisserie.
An undying passion for food is a must for a fulfilling culinary journey. The Grand Diplôme might just be your passport to an international culinary scene. Upon completion of both the Diplôme de Cuisine and the Diplôme de Patisserie over a period of nine months, you will be awarded this accredited diploma.
It can also be pursued consecutively with the Diploma in Culinary Management or with a threemonth internship in a 12-month programme. Speaking of flexibility, Le Cordon Bleu Malaysia also offers a 15-month programme where you can study The Grand Diplôme followed by a three-month internship, then the Diploma in Culinary Management.
Finally, you will be awarded the coveted Le Cordon Bleu Grand Diplôme and are ready to take on a role as commis chef – the start of an amazing culinary career. If you are eyeing to be a professional chef and dream about learning classic French cooking techniques and launch your own business or wish to enter a career in a professional kitchen (Michelinstarred restaurant or world-class hotel), your journey begins here.
The Grand Diplôme at Le Cordon Bleu Malaysia brings together a renowned faculty and students from all over the country and the world. The Bandar Sunway campus opens its door for intakes in January, April, July and October each year.
While it is no secret that a culinary career usually stems from passion, applicants should have minimum requirements of being at least 17 years of age, eligible to study in Malaysia and possess a diploma or the equivalent of SPM/ UEC/O-Level/STPM or A-Level.
You are also expected to have competency in English language – if you score 5.5 in IELTS overall, you’re good to go. Students from a variety of different educational and occupational backgrounds are welcome.
Diplôme de Cuisine
This provides students the fundamental culinary skills from the use of culinary equipment to the planning and execution of elaborate dishes. Successful completion of the Basic, Intermediate and Superior Cuisine certificates results in the award of the Diplôme de Cuisine. In every module, students will learn to master the necessary skills to create fine cuisine dishes through a combination of demonstrations and practicals and separate theory lessons. The focus is on teaching the techniques through the famous Le Cordon Bleu recipes.
Diplôme de Pâtisserie
Here, students are offered a vigorous and exciting lesson to master the techniques of classic pâtisserie while being introduced to all aspects of the kitchen which consist of Basic, Intermediate and Superior Pâtisserie. Progressively, they will learn to prepare a wide selection of pastries.
By honing your skills in both Cuisine and Pâtisserie, you will expand your potential career pathways and become a soughtafter prospective employee.
If you are an aspiring restaurateur or dream of managing your own food service operation one day, you should pursue a career in culinary management. For a start, a Diploma in Culinary Management will prepare you with the essential operational training and managerial skills needed to acquaint yourself with the challenges and working conditions that are expected upon graduation.
The Diploma in Culinary Management at Le Cordon Bleu Malaysia has been designed for students who not only want to deepen their culinary techniques but also learn more about gastronomy and management. The main focus is to equip students with practical and technical advanced culinary skills as well as entrepreneurship and management studies.
Different from culinary arts, this programme is formulated for visionaries who enjoy cooking but and at the same time intend to take a more business-oriented approach to their career.
To qualify for this programme, one must have completed Le Cordon Bleu Grand Diplôme, Diplôme de Cuisine and Diplôme de Pâtisserie.