LCB Brochure 2021
LCB Brochure 2021
LCB Brochure 2021
06 About Le Cordon Bleu Since its establishment in 1895, Le Cordon Bleu has embodied the spirit of French
1 8 Diplôme de Pâtisserie
Cordon Bleu International, the world’s most exclusive hospitality club.
2 1 Grand Diplôme®
24 Diplôme de Boulangerie
26 Your Achievements at Le Cordon Bleu Malaysia
28 Highfield Hygiene Qualifications
29 Accreditation
30 Industry Placement
André J. Cointreau
3 1 Industry Research Visits President and CEO | Le Cordon Bleu
32 Extracurricular Activities - Paris Study Tour
33 The Chef Team
35 Practical Information
Turkey
Kyoto
Wellington
LE CORDON BLEU
NETWORK
06 07
AB OUT
LE CORDON B LEU
AN INTRODUCTION
Learning at Le Cordon Bleu Malaysia is definitely a focused experience as 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. SUNWAY CAMPUS LIBRARY
The ISO 9001:2008 certified Sunway Campus Library is one of the largest libraries for private educational
institutions in Malaysia. Equipped with technology for the 21st century, our library is linked worldwide, providing
Meeting The Needs Of The Industry easy access to a huge variety of books and other collections to support teaching, learning and research efforts of
students of Sunway Le Cordon Bleu. The Sunway Campus Library is adopting this facial Recognition technology
Le Cordon Bleu Malaysia continually adapts its academic programmes to the future needs of culinary, tourism and
to allow access to the library by scanning users’ faces at the entrance and exit points, allowing fast and accurate
hospitality industries. identification of all authorised users.
TH E MAL AY SI A S TU DENT
IN STIT UTE FACI LI TI ES EX PER IENCES
"Le Cordon Bleu has given me a good "Everyone can be a cook, but to be a chef , "The decision to go to Le Cordon Bleu by far "After graduating from Le Cordon Bleu, it
DARREN CHIN N I K O M U AT T H O N G understanding of the workings and the you need passion and knowledge. was the best ever. I did not have a set plan changes the way on how I see the culinary
JOHNSON WONG chemistry behind French bread baking.
Proprietor of DC Restaurant and Bref by Darren Chin Owner of Kompassion and K2 Restaurant after graduating, but I had a goal to make world and understand what it takes to be a
Owner of two Gen Restaurants Le Cordon Bleu has given me the key to a the best of the world class education I had. professional in that discipline.
Not only it demands high skills, but as well door that open a thousand more.” That goal took me to heights I could not have
" Studying at Le Cordon Bleu Paris taught " You are never too old to learn. Joining " Being trained at Le Cordon Bleu Sydney scrupulous attention to time. I was taught imagined, from Cookbook, TV show, Spice With professional guidance from all the chefs
me the basic essentials for classical Le Cordon Bleu Diplôme de Cuisine after has allowed me to gain solid foundational professionally by a masterbaker to become a brand to numerous opportunities to work in the institute, I was able to learn so many
skilled boulangère." along with the best. Le Cordon Bleu chef new skills and knowledges.”
French cooking techniques, which formed being a self-taught Thai Chef for many skills and prepared me well for this
instructors have been my mentors since I
the basic foundation to my cooking. years was the best decision of my life. challenging industry. graduated and through them I continue to
learn everyday.”
This has given me the confidence to propel With dedicated lecturers and staff, It was a rewarding experience — taught by
my style of cuisine to an artistic form." Le Cordon Bleu had provided me the instructors who passed on their passion for
foundation of French cooking techniques cuisine and quality, and I hope to do the
that enables me to expand my creativity same as well.”
beyond Asian cooking.”
14 15
DIP LÔ M E DE CU IS INE
PROG R AMM E S O F F E RE D I N One of the most popular culinary discipline to be trained is learning the
skill of cooking. The highly acclaimed Diplôme De Cuisine offers a most
LE CO RDO N B LE U comprehensive programme in classical cooking Techniques interpreted
through French recipes.
SUPERIOR
CUISINE CERTIFICATE
prerequisite: intermediate certificate
This enable students to learn all the professional techniques from the
very basic to advance in progressive manner taught by our team of highly
trained Chefs rich with Industry experience – most of whom had worked
in senior positions in some of the world’s finest and Michelin-starred
Kitchens.
Basic Cuisine opens the French Regional Specialities The pinnacle of our Cuisine
door to the adventures of and European Cuisine Programme sees students
classic cuisine. From day one, Techniques will be imparted focusing on advanced
students begin to master the at this stage. Application of preparation and cooking
basic skills: how to hold a techniques learnt at Basic level techniques where they will
knife properly and to sharpen will be used to perform tasks need to create dishes using
them the artisan way, different and applied to recipes will knowledge from the past 2
vegetable cutting skills and improve further understanding levels plus inculcating their
trussing a chicken. of the cuisine programme. At own culture and personality
this level students will learn in their dishes. They will also
Students learn how to use and to be better organised and to work in teams to plan and
integrate condiments, herbs understand production of the host lunches and buffet style
and spices which complement dishes better. events where they will produce
the dishes prepared. high quality dishes which
are beautifully and intricately
prepared.
Basic Cuisine Intermediate Cuisine Superior Cuisine
Duration : 3 Months Duration : 3 Months Duration : 3 Months
Prerequisite : SPM / IGCSE - 1 Credit preferably in Prerequisite : Basic Cuisine Certificate Prerequisite : Intermediate Cuisine Certificate
English / UEC - B6 in English /
IELTS- 5.5 / Passion for Culinary Arts
Going through 3 months of At this stage, students begin At this level, Le Cordon Bleu
Basic Pâtisserie, students to master fundamental Master Pastry Chefs will
will grasp strong foundation techniques and their encourage the use of all the
where they can build their proficiency will enable them to knowledge, techniques and
pastry skills and knowledge. focus on decoration. Students skills previously acquired by
As they progress in this level, will be introduced to sugar the students to personalised
students will learn to prepare sculpting plus more advanced their work. Superior Students
a wide selection of desserts chocolate work, developing will be focused on developing
and pastries through the chocolate piping and casting advanced levels or creative
demonstration and practical skills and restaurant plated and artistic works whilst
lessons. Students will learn style desserts will be taught precision, efficiency and intrigue
qualities of the essential under the guidance of our techniques will be imparted.
ingredients and will be highly trained Chefs so that They will be put in groups to
introduced to various concepts, students can develop essential learn to plan and work as a
properties and applications of artistic skills. team to prepare events which
these ingredients during their is a simulation for the industry
One of the most popular and respectable culinary qualifications in the pâtisserie course which are environment.
world is Le Cordon Bleu Diplôme de Pâtisserie. essential for working in the
SUPERIOR
industry.
Students will undergo the 9 months course under the tutelage of highly PÂTISSERIE CERTIFICATE
prerequisite: intermediate certificate
trained Le Cordon Bleu Master Pastry Chefs. They will be equipped
with professional techniques and eventually progress into a varied of
exciting openings in the World of Pastry.
ENTRY
REQUIREMENTS
BASIC PÂTISSERIE CERTIFICATE
DI P L ÔME DE PÂ T ISSERIE prerequisite:
• 17 years old or older
SPM / IGCSE - 1 Credit preferably in English /
UEC - B6 in English • SPM / IGCSE - 1 Credit
Passion for Culinary Arts preferably in English /
Standard option: UEC - B6 in English
9 months (each certificate is 3 months) • No prior culinary experience is
required
In addition to the Le Cordon Bleu certificates and Classic Cycle Diploma, to
obtain the Advanced Diploma in Professional Cookery and the Malaysian Skill
Certificate Level 3 qualifications (HT-014-2:2011, HT-014-3:2011) in Pastry
Making. You will be required to undertake additional workshops and theory
subjects alongside the 9 months programme plus a compulsory 3 months of
Industry Placement (IP) or Professional Enhancement Experience supported by
a dedicated Industrial Engagement team.
* Each term consists of 10 teaching weeks and 1 week for assessments. On average there will be 20-30 hours of guided learning per week.
Diplôme de Pâtisserie students will have daily classes per week (from Monday to Saturday).
** For international students, please check your intake dates from our website at cordonbleu.edu/malaysia
20 21
DIPLÔME DE PÂTISSERIE
CORE CONTENT
GRAND DIPLÔME®
The Diplôme de Boulangerie programme aims to meet the needs of the constantly
BASIC ADVANCED
expanding culinary sector and will provide adequate classical skills of boulangerie arts
through all its practical workshops.
At the basic level, students learn how to use professional At this advanced stage, the focus will be artisan boulangerie
The programme will equip all graduates with necessary competencies relevant in
equipment for basic boulangerie skills. They will learn all techniques where students will develop their knowledge of
supervising and managing a bakery division of any hotel or manage bakeries as an
entrepreneur. aspects of basic boulangerie preparation like mixing methods the interrupted baking process and the use of natural levain.
in bread dough, baking methods, lamination processes, All techniques learnt will be applied in a commercial bakery
butter bread dough proportion, working with gluten quality environment to learn about the best equipment to maximise
cereals, hydration dough method, pastry cream and fillings production of quality end products. Whilst mastering these
for baked pastries. Food preparation module will also be delicate techniques students will work on creative decorative
covered. Understanding of basic ingredients in Bakery such pieces and explore international breads, large variety of flours
as composition and properties of flour, diary and sugar. and gluten free alternative.
Students will be taught a strong understanding of different Nutritional contents of bakery items produced will be
ADVANCED types of fermentation methods, developing decorative skills imparted and they will be made aware of allergens and food
BOULANGERIE CERTIFICATE
prerequisite: basic certificate and knowledge of different flavoured and shapes of breads intolerances. Principles of running and managing a small
and pastries at this stage. business with costing and marketing knowhow will be taught
at this stage.
DI PLÔME DE
BO U LANGERIE
In addition to the Le Cordon Bleu certificates and Classic Cycle Diploma, to KEY FACTS
obtain the Advanced Diploma in Professional Cookery and the Malaysian Skill Standard : 2 Terms - 9 months plus 3 months industry placement
Certificate Level 3 qualifications (HT-013-2:2011, HT-013-3:2011) in Bread
Making. You will be required to undertake workshops and theory subjects Typical Week : Approximately 40 hours per week*
alongside the 9 months programme plus a compulsory 3 months Industry Qualification : Diploma
Placement (IP) or Professional Enhancement Experience supported by a
dedicated Industrial Engagement team.
Teaching Method : Workshop, theory classes and online studies
Intake Dates : July & October**
Please refer to page 26 & 27 for more details.
ENTRY
CORE CONTENT REQUIREMENTS
Basic Boulangerie Advanced Boulangerie
• 17 years old or older
Duration : 4.5 Months Duration : 4.5 Months • SPM / IGCSE - 1 Credit
Prerequisite : SPM / IGCSE - 1 Credit preferably in English / Prerequisite : Basic Boulangerie Certificate preferably in English /
UEC - B6 in English / UEC - B6 in English
• No prior culinary experience is
CORE UNITS CORE UNITS required
• Highfield Level 1 International Award in Food Safety (External Award), Food • Highfield Level 2 & 3 International Award in Developing a Positive Food
handler’s Training, First Aid Certificate Safety Culture (External Award), Food Safety Level 2 & 3
• Boulangerie Skills 1 • Boulangerie Skills 2
• Sweet and savoury filling preparation • Bread, puff & croissant preparation
• Bun, doughnut, Muffin and Pizza preparation • Danish Pastry preparation
• Bakery product and material handling • Bakery product innovation
• Bakery product sales and marketing • Bakery production control
• Develop personal kitchen organisation and management skills • Bakery production stock control
• Food & Beverage Service Principles 1 • Bakery Administrative functions
• Professional Development Workshop 1 • Bakery product costing
• Establish personal kitchen organisation and management skills * Each term consists of 10 teaching weeks and 1 week for assessments. On average there will be 20-30 hours of guided learning per week.
• Food & Beverage Service Principles and catering 2 Diplôme de Boulangerie students will have daily classes per week (from Monday to Saturday).
** For international students, please check your intake dates from our website at cordonbleu.edu/malaysia
• Professional Development Workshop 2
26 27
YOUR ACHIEVEMENTS AT
LE CORDON BLEU MAL AYSIA ADVANCED DIPLOMA
IN PROFESSIONAL +
MALAYSIAN SKILLS
CERTIFICATE LEVEL 3
COOKERY (SIJIL KEMAHIRAN MALAYSIA- SKM LEVEL 3)
All students enrolled on one or more Le Cordon Bleu Diplome programmes which can be supplemented by the additional blended
Please refer to page 29 for more information
& flipped learning plus industry placement/ professional enhancement experience (as on opposite page) will achieve the additional
Advanced Diploma in Professional Cookery and the Malaysian Skills Certificate Level 3. International students are required to enroll
for both.
CLASSIC CYCLE
PROGRAMMES
+ BLENDED & FLIPPED LEARNING (601 hours)*
In addition to the Le Cordon Bleu certificates, you will be required to undertake additional units of theory
and practical subjects (Professional Kitchen studies, Properties in Sensory of food, Menu costing, Menu concept,
Menu engineering, Food & Beverage pairing, Basic Wine, Cheese & Spices Studies as well as professional development
workshops and research)
INTERMEDIATE
CUISINE CERTIFICATE
INTERMEDIATE
PÂTISSERIE CERTIFICATE + 3 Webinars
INDUSTRY PLACEMENT /
Grand Diplôme® PROFESSIONAL ENHANCEMENT
EXPERIENCE OF 3 MONTHS
Please refer to page 29 for more information
High standards of food safety have always been essential for food handlers, never so more than now. Le Cordon Bleu Malaysia had been given the International Accredited
Centre Status by the Department of Skills (JPK) under the Ministry of
Highfield are a global leader in providing compliance qualifications. One of the UK’s most recognisable qualification awarding
Human Resources Malaysia in 2019. The Le Cordon Bleu Malaysia
organisation, Highfield are regulated by Ofqual in England and are the No 1 exam body in the UK for delivering regulated food
safety qualifications. programme of 1601 hours or a 1 year duration consists of the Classic
Cycle of Basic, Intermediate & Superior certificates where upon
Many of the world’s leading hotels and restaurants require their chefs to be qualified in food safety and allergen
successful completion of these certificates, you will be awarded
management. When you apply for a new job as a chef you will be competing against many well-trained applicants
and you will need to demonstrate that you can offer them something more. By having a recognised food safety the Diploma in Cuisine, Diploma in Pâtisserie and Diploma in
qualification, employers will have greater confidence that you will safeguard the wellbeing of their customers. Boulangerie (Basic and Advance certificate) respectively. The
1 year study has almost 600 practical contact hours in the kitchen
Highfield food safety qualifications are highly regarded by the world’s premier hotel chains, restaurants, airlines and food
retailers in Europe, the Middle East and Asia. facilities with our team of expert chef Instructors to deliver these
signature programmes.
Learning Outcomes
1. Understand the concept of a food safety culture:
2. Understand the importance of different food safety culture components
3. Understand how to promote a positive food safety culture within a business
30 31
Our industry placement (IP) programme has been designed to provide students with the experience of working in a professional
kitchen as part of their culinary training. This opportunity will see our students connected with one of our highly regarded industry Organic farm visit Market visit
partners, who will be able to facilitate a structured placement, leading to a practical understanding of the business through exposure
to various aspects of kitchen operations. This will allow students to network, hone their interpersonal skills and apply theoretical
situations to real life work practices in their chosen industry. The Industry Placement Team supports students in their professional
Development with specialised workshops; one-on-one coaching sessions on developing a curriculum vitae, draft cover letter, interview
skills and preparation to enter their chosen industry, plus arranging interviews with high end establishments.
Career pathway consultations are provided to prepare them for the Industry training. Throughout the IP, Le Cordon Bleu provides
continuous support and performance feedback with regular site visit of the student place.
The IP may taken after any of our nine-months Culinary Arts Diploma programmes but is compulsory for one to be awarded the
Advanced Diploma in Professional cookery.
Special Note:
On the date of release of this brochure, hotels particularly the food & beverage sector, chain and standalone restaurants had experienced a downturn
in their business due to the Covid-19 Pandemic and many are not accepting students for IP. Thus, we do not foresee IP to be possible until such time
these establishments reopen for IP.
For all students who had enrolled in The Advanced Diploma in Professional Cookery programme where IP is compulsory, we will arrange students to
return to the school for a professional enhancement experience of 3 months in our production kitchens or practice restaurants whereby they will have
similar work place environment in order to qualify for the said Advanced Diploma award.
CAREER OPPORTUNITIES:
Tour of hotel kitchens where they may be placed for Tour of chocolate factory
As a recognized prestigious and largest culinary institute globally and with a good track record on employability. We take pride that industry experience
majority of our graduates had launched their career in the industry and are fairly successful in achieving their endeavours. What better
way to enhance yourself and kickstart your culinary career with job opportunities such as:-
• Being a proprietor in Food & Beverage (cafe, restaurant, pastry & catering) or business from home via online sales
• Restaurant & Hotel Chefs
• Becoming a Private Chef
• Chef for kitchens in hospital
• Developing innovative products in test kitchens for food processing companies
• Ambassador, TV Host or travelling club for food & equipment companies
• Chef Instructor for culinary schools
• Food Stylist
• Helming in kitchens on cruise ships
• Journalist for gourmet food magazine * These activities may be conducted if big group gathering are allowed on these venues
32 33
E XT R ACU RR I C U L A R
ACT IV IT I E S
His teaching career started in 2013, as a chef cuisine instructor in several institutions and colleges
The study tour provides our students with in Canada. His passion and love for the culinary arts has also driven him to open his own restaurant
called Le Diable O’Thym in his home city of Tours, France.
an opportunity to visit Paris to gain a deeper
understanding of French cuisine, language, He has been described as “passionate and professional, and a joy to work with.” Eventually, Chef
art and culture as you make Paris your Stéphane joined Le Cordon Bleu in Ottawa, Canada. Taking the opportunity to travel to this region,
home for a week. he took up a vacancy in Sunway Le Cordon Bleu in Malaysia as Executive Chef, Academic Manager
and Cuisine Chef Instructor.
The highlight of this tour will be the workshop
session in the kitchens of our founding CHEF STÉPHANE FRELON
Paris school by their chef instructors where EXECUTIVE CHEF &
CUISINE CHEF INSTRUCTOR
the students will be receiving a certificate of
participation.
Creativity and determination have always been the earmarks of Chef Sylvain Dubreau’s career.
This customised tour include visit to
Upon gaining his professional certificates from the Centre de Formation d’Apprentissage in St.
specialties pastry, artisan & bakeries,
Germain de Lesignan in 1991, Chef Sylvain spent fourteen years honing his craft and mastering
chocolate cafe, Michelin starred restaurant, the arts of French cuisine at the Grandes Maisons area in Paris, where many Michelin-starred
plus champagne/ winery visit complied with restaurants and hotels are located, including 3 Michelin-star La Tour d’Argent, 2 Michelin-star Les
tasting. Ambassadeurs, 1 Michelin-star Prunier and the world-renowned 2 Michelin-star Hotel de Crillion.
His world travels began at the Michelin-star La Melazane by Gourmard restaurant at the Hilton
Resort in Mauritius in 2004, before moving on to spend 5 years at world-famous Lotte Hotel in Seoul,
South Korea.
Keen to experience the challenges of restaurant-ownership for himself, he then moved on to Japan,
where he has established his own ultra-exclusive 17-seat French fine dining restaurant, the Sucre-
en-Rose.
CHEF SYLVAIN DUBREAU Always on the hunt for new challenges, Chef Sylvain has now joined Le Cordon Bleu Malaysia as
CUISINE CHEF INSTRUCTOR Chef Cuisine Instructor and looks forward to sharing his journey with his students.