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Welcome to Le Cordon Bleu Malaysia. Where Tradition Meets Innovation Welcome To Le Cordon Bleu Malaysia. Where Tradition Meets Innovation. Table of Contents 03 Message from the President 05 About Le Cordon Bleu 06 Why Le Cordon Bleu Malaysia 08 Grand Diplôme® 09 Course Structure 10 Grand Diplôme® Core Content 12 Class Structure 13 The Pathway to Success André J. Cointreau President & CEO Le Cordon Bleu 14 Le Cordon Bleu Boulangerie Diploma Message from the 16 Le Cordon Bleu Master Chef Management Diploma President 18 Chefs With a legendary but contemporary paths. Le Cordon Bleu views Kuala Working with our professional international reputation in the Lumpur with its vibrant food scene staff you can be assured of culinary arts, Le Cordon Bleu and forward-looking cuisine as an up-to-date levels of training and 22 A Host Of Amenities provides the ultimate training in important location for its newest instruction for the achievement contemporary hospitality sector school. It represents the French Art and fulfilment of your education education. Through its many schools, de Vivre in a large multicultural city for restaurant, catering business or the group is dedicated to preserving with abundant fresh produce, great entrepreneurial venture. Excellent Accomodation 23 and passing on the mastery and history and a confident future. appreciation of the culinary arts and In the Sunway Le Cordon Bleu restaurant management. Le Cordon Bleu’s intensive School, we invite you to experience 25 Notes programmes offer immeasurable the Le Cordon Bleu tradition, Since its establishment in 1895, opportunities for new learners, expertise and passion to design Le Cordon Bleu has embodied the established professionals and your international career and join spirit of French cuisine and culture. career changers to advance from Le Cordon Bleu International, Over many years, our endeavours sound basic principles through to the world’s most exclusive in the world have propelled us supervisory and management skills hospitality club. along many new and challenging from certificate to degree status. 2 3 “Built on over a century of tradition and excellence, Le Cordon Bleu is the guardian of About French gastronomy - preserving and passing on the mastery and appreciation of the arts, Le Cordon Bleu a legacy that has been the cornerstone of French gastronomy for over 500 years.” AN INTRODUCTION Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary arts school in the world with more than 35 institutes in 20 countries, training more than 20,000 students of over 100 nationalities every year. Le Cordon Bleu is a culinary academy that combines innovation and creativity with tradition through its certificates, diplomas and bachelors and master degrees, including an online degree in gastronomic tourism. The collaboration of the nation’s top education provider, Sunway University, together with Le Cordon Bleu, an international institution synonymous with culinary excellence, opens up a new era. The expertise of a world famous culinary institution being imbued to Sunway, complements the fine tradition of expert training in cuisine. 4 5 Why Le Cordon Bleu Malaysia Globally Recognised French Culinary Techniques 16 students. Smaller classes enhance the learning experience of each Culinary Programme Le Cordon Bleu also offers the most student as instructors are able to pay complete and comprehensive training Le Cordon Bleu is a world renowned special attention to the needs and in classic French culinary techniques network of educational institutions capabilities of each student. dedicated to providing the highest available today, with many hands-on level of culinary and hospitality hours in teaching kitchens under the instruction through world class guidance of world-class chefs. Great Career In The Future programmes. Each graduate leaves Le Cordon Bleu Tradition Of Excellence with the skills to launch an exciting For more than a century, Le Cordon career not only in the world’s leading Bleu has enabled aspiring culinary Le Cordon Bleu is considered by restaurants, hotels or resorts, but professionals to turn their ambitions many to be the world’s premier also as a journalist, author, instructor, into reality. culinary arts institute. With over consultant or entrepreneur. 120 years of teaching experience, Although many Le Cordon Bleu Le Cordon Bleu network has students already have some remained committed to providing The Alumni Network experience attending cooking a solid foundation in best practices Le Cordon Bleu programmes start classes and baking classes, a in Gastronomy, Hospitality and students on a journey that inspires large number come from various Management. Graduates become part excellence, creativity, innovation academic disciplines and professional of a great tradition of excellence with and personal enrichment allowing backgrounds. credentials that will set them apart them to embark on to successful from the competition in a demanding careers or personal pursuits. Over the Some are looking to start a new and changing environment. past 100 years, Le Cordon Bleu has career through a professional produced many famous graduates, qualification in culinary arts, while including Dione Lucas, Julia Child, Le Cordon Bleu views Kuala Lumpur with its vibrant food scene and forward-looking cuisine as an important location Our Distinguished Faculty others are looking to combine their Nancy Silverton, Nathalie Dupree, for its newest culinary institute. It represents the French “Art de Vivre” in a large multicultural city with abundant interests in the culinary arts to The faculty at Le Cordon Bleu Eric and Bruce Boomberg, and on fresh produce, great history and a confident future. The set-up of Sunway Le Cordon Bleu institute in Sunway City advance in their current occupation. includes revered chefs from the homefront Dato’ Fazley Yaakob, has provided a comfortable and conducive learning and living environment in a self-contained township for students Le Cordon Bleu Paris, international Darren Chin and Tan Chung Liang. enrolled in its culinary arts course. With some of the best restaurants, café and famed street food centres in the vicinity Our students strive for successful personalities and specialists in the you are never far from the uniquely Malaysian experience outside your kitchen experience. Le Cordon Bleu here in careers in a wide variety of fields, tourism and hospitality sectors. Malaysia which has been synonymous with professional cooking will definitely raise the bar for culinary arts in Malaysia Meeting The Needs including restaurant kitchens, and South East Asia. Of The Industry catering, restaurant and hotel Focused Learning management, journalism, consulting, Le Cordon Bleu Malaysia continually Experience life in a multicultural society where Malaysians of different races and religion live in harmony and acceptance food service, food styling, and Learning at Le Cordon Bleu Malaysia adapts its academic programmes to with each other. This diversity also makes Malaysia a melting pot of culinary heritages. The distinctiveness of Malaysian education. is definitely a focused experience as the future needs of culinary, tourism food has given an opportunity for Malaysia to become a culinary tourism destination in Asia. each class consists of a maximum of and hospitality industries. 6 7 Grand Diplôme® Course Structure Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu’s Grand Diplôme® is an influential qualification combining classical training in both cuisine and pâtisserie. Students are first taught basic culinary skills before applying this knowledge to high-quality produce and specialist ingredients. GRAND DIPLÔME® This Diploma is awarded after the successful completion of both the Diplôme de Cuisine and the Diplôme de Pâtisserie. 9 months / 18 months KEY FACTS “The Grand Diplôme® is our most influential qualification, which simultaneously combines classical training in both cuisine and pâtisserie.” Teaching method Demonstration, practical class, theory class Diplôme de Cuisine Diplôme de Pâtisserie intakes Basic, Intermediate & Superior Basic, Intermediate & Superior January, April, July, October Cuisine Certificates Pâtisserie Certificates BASIC CUISINE CERTIFICATE BASIC PÂTISSERIE CERTIFICATE ENTRY REQUIREMENTS Level 3* • 11 weeks Level 3* • 11 weeks CULINARY ARTS & Prerequisite: SPM / UEC / O-LEVELS Prerequisite: SPM / UEC / O-LEVELS BUSINess / INTERNSHIP IELTS 5.5 IELTS 5.5 High school diploma or equivalent PATHWAY (SPM / UEC / O-Level / STPM / A-Level) • Eligibility to study in Malaysia. The Grand Diplôme® can be 17 years or older combined with our Diploma in INTERMEDIATE CUISINE INTERMEDIATE PÂTISSERIE • Master Chef Management as an CERTIFICATE CERTIFICATE Competency in English language integrated programme and may Level 3* • 11 weeks Level 3* • 11 weeks (IELTS 5.5 overall scoreboard) include a 3-month internship. Prerequisite: Basic Cuisine Prerequisite: Basic Pâtisserie • No prior culinary experience is required SUPERIOR CUISINE SUPERIOR PÂTISSERIE CERTIFICATE CERTIFICATE Level 4* • 11 weeks Level 4* • 11 weeks Prerequisite: Intermediate Cuisine Prerequisite: Intermediate Pâtisserie 8 9 Grand Diplôme® Core Content Basic Cuisine Intermediate Cuisine Superior Cuisine Basic Pâtisserie Intermediate Pâtisserie Superior Pâtisserie LEVEL 3* • 11 WEEKS LEVEL 3* • 11 WEEKS LEVEL 4* • 11 WEEKS LEVEL 3* • 11 WEEKS LEVEL 3* • 11 WEEKS LEVEL 4* • 11 WEEKS Prerequisite: SPM - Credit in English Prerequisite: Basic Cuisine Prerequisite: Intermediate
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