This programme is primarily for individuals ultimately wishing to become high end professional chefs or restaurateurs and who wish to develop advanced culinary skills by studying with a renowned culinary training organization.It is not necessary to have prior culinary training or experience to join the programme, but the passion and commitment to learn from expert international chef instructors and to create the finest dining experiences are essential.

Completion of the Basic Cuisine Certificate, Intermediate Cuisine Certificate and Superior Cuisine Certificate results in the award of Diplôme de Cuisine. You will learn to master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from our team of classically trained master chef who have experience working in senior position in the world’s finest kitchens and Michelin star restaurants.

Cuisine master chefs of Le Cordon Bleu lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated cuisine practical kitchens under the guidance of one of Le Cordon Bleu’s Master Chefs to ensure satisfactory progress is made.

Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredient used.

From a one day short course, to the full Diploma, the cuisine courses available at Le Cordon Bleu Malaysia will encourage you to hone your culinary skills, as well as becoming more creative in both taste and presentation.

Our cuisine programme is an accredited programme by the Department of skills (JPK) under the Ministry of Human Resources Malaysia. Graduates completing this programme will be awarded the Level 3 skill certificate from the Ministry plus the Diplôme de Cuisine parchment from Le Cordon Bleu.

Basic Cuisine Certificate
Basic Cuisine opens the door to the adventures of classic cuisine. From day one, students begin to master the basic skills:

• How to hold a knife properly and sharpen it the artisan way,
• different vegetable skills and truss a chicken.
• Students learn how to use and integrate condiments, herbs and spices which complement the dishes prepared.

Intermediate Cuisine Certificate
French Regional Specialities and European Cuisine Techniques will be imparted at this stage. Application of techniques learnt at Basic level will be used to perform tasks and apply to recipes will improve further understanding of the cuisine programme. At this level students will learn to be better organised and to understand production of the dishes better.

Superior Cuisine Certificate
The pinnacle of our Cuisine Programme sees students focusing on advanced preparation and cooking techniques where they will leave to create dishes using knowledge from the past 2 levels, plus inculcating their own culture and personality in their dishes. They will also work in teams to plan and hosts lunches and buffet style events where they will produce high quality dishes which are beautifully and intricately prepared.