Transcription
We lco me To Le Cordon Bl eu M al aysia.W he re Trad i ti on Me e ts I nnovati on.
Table ofContents03Message from the President05About Le Cordon Bleu06Why Le Cordon Bleu Malaysia08Grand Diplôme 09Course Structure10Grand Diplôme Core Content12Class Structure13The Pathway to Success14Le Cordon Bleu Boulangerie Diploma16Le Cordon Bleu Master Chef Management Diploma18Chefs22A Host Of Amenities23Excellent Accomodation25NotesAndré J. CointreauPresident & CEOLe Cordon BleuMessage from thePresidentWith a legendary but contemporaryinternational reputation in theculinary arts, Le Cordon Bleuprovides the ultimate training incontemporary hospitality sectoreducation. Through its many schools,the group is dedicated to preservingand passing on the mastery andappreciation of the culinary arts andrestaurant management.Since its establishment in 1895,Le Cordon Bleu has embodied thespirit of French cuisine and culture.Over many years, our endeavoursin the world have propelled usalong many new and challenging2paths. Le Cordon Bleu views KualaLumpur with its vibrant food sceneand forward-looking cuisine as animportant location for its newestschool. It represents the French Artde Vivre in a large multicultural citywith abundant fresh produce, greathistory and a confident future.Le Cordon Bleu’s intensiveprogrammes offer immeasurableopportunities for new learners,established professionals andcareer changers to advance fromsound basic principles through tosupervisory and management skillsfrom certificate to degree status.Working with our professionalstaff you can be assured ofup-to-date levels of training andinstruction for the achievementand fulfilment of your educationfor restaurant, catering business orentrepreneurial venture.In the Sunway Le Cordon BleuSchool, we invite you to experiencethe Le Cordon Bleu tradition,expertise and passion to designyour international career and joinLe Cordon Bleu International,the world’s most exclusivehospitality club.3
“Built on over a century of tradition and excellence, Le Cordon Bleu is the guardian ofFrench gastronomy - preserving and passing on the mastery and appreciation of the arts,a legacy that has been the cornerstone of French gastronomy for over 500 years.”AboutLe Cordon BleuAn IntroductionFounded in Paris in 1895, Le CordonBleu is considered today the largestnetwork of culinary arts school in theworld with more than 35 institutesin 20 countries, training more than20,000 students of over 100nationalities every year. Le CordonBleu is a culinary academy thatcombines innovation and creativitywith tradition through its certificates,diplomas and bachelors and masterdegrees, including an online degreein gastronomic tourism.The collaboration of the nation’s topeducation provider, Sunway University,together with Le Cordon Bleu, aninternational institution synonymouswith culinary excellence, opens upa new era. The expertise of a worldfamous culinary institution beingimbued to Sunway, complements thefine tradition of expert trainingin cuisine.45
Why Le CordonBleu MalaysiaGlobally RecognisedCulinary ProgrammeLe Cordon Bleu is a world renownednetwork of educational institutionsdedicated to providing the highestlevel of culinary and hospitalityinstruction through world classprogrammes.For more than a century, Le CordonBleu has enabled aspiring culinaryprofessionals to turn their ambitionsinto reality.Although many Le Cordon Bleustudents already have someexperience attending cookingclasses and baking classes, alarge number come from variousacademic disciplines and professionalbackgrounds.Le Cordon Bleu views Kuala Lumpur with its vibrant food scene and forward-looking cuisine as an important locationfor its newest culinary institute. It represents the French “Art de Vivre” in a large multicultural city with abundantfresh produce, great history and a confident future. The set-up of Sunway Le Cordon Bleu institute in Sunway Cityhas provided a comfortable and conducive learning and living environment in a self-contained township for studentsenrolled in its culinary arts course. With some of the best restaurants, café and famed street food centres in the vicinityyou are never far from the uniquely Malaysian experience outside your kitchen experience. Le Cordon Bleu here inMalaysia which has been synonymous with professional cooking will definitely raise the bar for culinary arts in Malaysiaand South East Asia.Experience life in a multicultural society where Malaysians of different races and religion live in harmony and acceptancewith each other. This diversity also makes Malaysia a melting pot of culinary heritages. The distinctiveness of Malaysianfood has given an opportunity for Malaysia to become a culinary tourism destination in Asia.6Some are looking to start a newcareer through a professionalqualification in culinary arts, whileothers are looking to combine theirinterests in the culinary arts toadvance in their current occupation.Our students strive for successfulcareers in a wide variety of fields,including restaurant kitchens,catering, restaurant and hotelmanagement, journalism, consulting,food service, food styling, andeducation.French Culinary TechniquesLe Cordon Bleu also offers the mostcomplete and comprehensive trainingin classic French culinary techniquesavailable today, with many hands-onhours in teaching kitchens under theguidance of world-class chefs.Tradition Of ExcellenceLe Cordon Bleu is considered bymany to be the world’s premierculinary arts institute. With over120 years of teaching experience,Le Cordon Bleu network hasremained committed to providinga solid foundation in best practicesin Gastronomy, Hospitality andManagement. Graduates become partof a great tradition of excellence withcredentials that will set them apartfrom the competition in a demandingand changing environment.Our Distinguished FacultyThe faculty at Le Cordon Bleuincludes revered chefs fromLe Cordon Bleu Paris, internationalpersonalities and specialists in thetourism and hospitality sectors.Focused LearningLearning at Le Cordon Bleu Malaysiais definitely a focused experience aseach class consists of a maximum of16 students. Smaller classes enhancethe learning experience of eachstudent as instructors are able to payspecial attention to the needs andcapabilities of each student.Great Career In The FutureEach graduate leaves Le Cordon Bleuwith the skills to launch an excitingcareer not only in the world’s leadingrestaurants, hotels or resorts, butalso as a journalist, author, instructor,consultant or entrepreneur.The Alumni NetworkLe Cordon Bleu programmes startstudents on a journey that inspiresexcellence, creativity, innovationand personal enrichment allowingthem to embark on to successfulcareers or personal pursuits. Over thepast 100 years, Le Cordon Bleu hasproduced many famous graduates,including Dione Lucas, Julia Child,Nancy Silverton, Nathalie Dupree,Eric and Bruce Boomberg, and onthe homefront Dato’ Fazley Yaakob,Darren Chin and Tan Chung Liang.Meeting The NeedsOf The IndustryLe Cordon Bleu Malaysia continuallyadapts its academic programmes tothe future needs of culinary, tourismand hospitality industries.7
Grand Diplôme Course StructureRespected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu’s Grand Diplôme is aninfluential qualification combining classical training in both cuisine and pâtisserie. Students are first taught basic culinaryskills before applying this knowledge to high-quality produce and specialist ingredients.G r a n d Dipl ô me 9 months / 18 monthsThis Diploma is awarded after the successful completion of both the Diplôme de Cuisine and the Diplôme de Pâtisserie.K E Y FA C T S“The Grand Diplôme is our most influential qualification,which simultaneously combines classical training in both cuisine and pâtisserie.”C u li n a r y A r t s &B u si n ess / I n t e r n s h ipP a t h w ayThe Grand Diplôme can becombined with our Diploma inMaster Chef Management as anintegrated programme and mayinclude a 3-month internship.8Teaching methodDemonstration, practical class,theory classDiplôme de CuisineDiplôme de PâtisserieBasic, Intermediate & SuperiorBasic, Intermediate & SuperiorCuisine CertificatesPâtisserie CertificatesBASIC CUISINE CERTIFICATELevel 3* 11 weeksPrerequisite: SPM / UEC / O-LEVELSIELTS 5.5BASIC PÂTISSERIE CERTIFICATELevel 3* 11 weeksPrerequisite: SPM / UEC / O-LEVELSIELTS 5.5INTERMEDIATE CUISINECERTIFICATELevel 3* 11 weeksPrerequisite: Basic CuisineINTERMEDIATE PÂTISSERIECERTIFICATELevel 3* 11 weeksPrerequisite: Basic PâtisserieSUPERIOR CUISINECERTIFICATELevel 4* 11 weeksPrerequisite: Intermediate CuisineSUPERIOR PÂTISSERIECERTIFICATELevel 4* 11 weeksPrerequisite: Intermediate PâtisserieintakesJanuary, April, July, OctoberE NTRY R E Q U I R E M E NT SHigh school diploma or equivalent(SPM / UEC / O-Level / STPM / A-Level) Eligibility to study in Malaysia.17 years or older Competency in English language(IELTS 5.5 overall scoreboard) No prior culinary experience isrequired9
Grand Diplôme Core ContentBasic CuisineIntermediate CuisineSuperior CuisineBasic PâtisserieIntermediate Pâtisserie Superior PâtisserieLEVEL 3* 11 WEEKSLEVEL 3* 11 WEEKSLEVEL 4* 11 WEEKSLEVEL 3* 11 WEEKSLEVEL 3* 11 WEEKSLEVEL 4* 11 WEEKSPrerequisite: SPM - Credit in EnglishUEC - B6 in EnglishIELTS - 5.5Prerequisite: Basic CuisinePrerequisite: Intermediate CuisinePrerequisite: Basic PâtisseriePrerequisite: Intermediate PâtisserieC OR E UN I T SC OR E UN I T SPrerequisite: SPM - Credit in EnglishUEC - B6 in EnglishIELTS - 5.5C OR E UN I T SC OR E UN I T S Cuisine Skills 2 Cuisine Kitchen Operations 2 Cuisine Theory and ProductKnowledge 2 Professional Development P âtisserie Skills 2 Kitchen Operations 2 C ulinary Theory and ProductKnowledge 2 Professional Development P âtisserie Skills 3 Culinary Event Kitchen Operations 3 C ulinary Theory and ProductKnowledge 3 Professional DevelopmentC OR E UN I T S Cuisine Skills 1 Cuisine Kitchen Operations 1 C uisine Theory and ProductKnowledge 1 L evel 2 Food Safety in Catering(CIEH) Professional DevelopmentC OR E O B J E C T I V E S D emonstrate fundamental basiccuisine preparations and cookingtechniques including:- knife skills- basic classical vegetable cuts- fish filleting skills- elementary butchery skills- basic stocks and derivatives- elementary sauces and emulsions- basic doughs e.g. pasta and puffpastry- introduction to plating presentation- basic plated desserts forrestaurants- elementary methods of cookinge.g. braising, pan-frying, boiling,deep-frying, roasting, and steaming Identify French culinary terms F ollow health, safety and hygieneregulations Identify wine & alcoholic beverages Obtain basic cheese knowledge D evelop personal kitchenorganisation and management skills10C OR E O B J E C T I V E S Implement all the basic techniqueslearned and apply them tofundamental European regionalcuisine and culinary techniquesincluding:- developing specific knife skills- preparing live shellfish- methods of preserving- developing butchery skills and fishfilleting- compile classic and modernplating presentations- sweet and savoury hot soufflé- developing sauce knowledge- practising cooking methods- identifying specific Europeantechniques and cuisine Follow health, safety and hygieneregulations Experience food and wine pairing Study cheese productionknowledge Extrapolate personal kitchenorganisation and management skillsCuisine Skills 3Cuisine EventCuisine Kitchen Operations 3 Cuisine Theory and ProductKnowledge 3 Professional DevelopmentC OR E O B J E C T I V E S D emonstrate a wide rangeof fundamental classical andcontemporary cuisine techniquesincluding:- extending cooking techniques- advanced butchery skills- specific preparation and cookingskills for vegetables and garnishes- elaborating world flavours andtexture techniques- expressing personal culturalchoices with ingredients andflavours- cooking to order- seasonal and market influences oncuisine Meet health, safety and hygieneregulations Analyse sweet wine and dessertpairing Discover cheese beyond taste Establish personal kitchenorganisation and management skillsC OR E UN I T S Pâtisserie Skills 1 Kitchen Operations 1 C ulinary Theory and ProductKnowledge 1 L evel 2 Food Safety in Catering(CIEH) Professional DevelopmentC OR E O B J E C T I V E S D emonstrate fundamental basicpâtisserie preparations and bakingtechniques including:- knife skills-e lementary sugar cookingtechniques- tart production techniques-b asic pastry doughs e.g. shortcrust, sweet dough and puffpastry- simple breads- petits fours baking skills- basic entremets skills- piping techniques Identify French culinary terms F ollow health, safety and hygieneregulations Identify wine & alcoholic beverages Obtain basic cheese knowledge D evelop personal kitchenorganisation and management skillsC OR E O B J E C T I V E S I mplement all the basic techniqueslearned and apply them tofundamental advanced pâtisserieand bakery preparation techniquesincluding:- chocolate piping techniques- elementary cake decoration- i ntroduction to viennoiseriee.g. brioche, croissant- developing chocolate skills- classical French entremets- i ntroduction to hot and coldplated desserts- chocolate centrepiece skills- tempering technique F ollow health, safety and hygieneregulations Experience food and wine pairing S tudy cheese productionknowledge E xtrapolate personal kitchenorganisation and management skillsC OR E O B J E C T I V E S M aster advanced techniques andconfectionery methods including:-h ot and cold contemporary plateddesserts for restaurant-a fternoon tea production andevent organisation- decoration and presentation- entremets design and decoration-c onfectionary and mouldedchocolate-a rtistic cooked sugar centrepiecetechnique- i dentifying seasonal and marketinfluences on pastry products M eet health, safety and hygieneregulations A nalyse sweet wine and dessertpairing Discover cheese beyond taste E stablish personal kitchenorganisation and management skills11
3 Hour Cooking Demonstration3 Hour Practical ClassClass StructureThe Pathway to SuccessCookingDemonstrationPracticalClasses3 Hours3 HoursS P M U E C O - L evel s t pm a - levelMinimum Credit in English6 Hours A DayDiplôme deCuisine18 HoursPer WeekAssessmentGrand Diplôme 9 months / 18 monthsDiplôme de CuisineDiplôme dePâtisserieDiplôme dePâtisseriePlus 3 months industrial placement within Malaysia(*optional)50%Practical ClassPerformanceEvaluation10%Le Cordon Bleu MasterChef ManagementDiploma6 monthsFinal Exam(Written)Diploma in RestaurantManagement1 year40%Advanced Diploma*1 Year In AustraliaFinal Exam(Practical) Total 87 hours of theory in pastry diploma Total 41 hours of theory and 24 hours of workshopin cuisine diplomaBachelors Degree*Join TheWorking WorldLe Cordon Bleu AustraliaLe Cordon Bleu New Zealand3 Year Course* Please speak to our counsellors who will assess your results accordingly for entry requirements.1213
Le Cordon Bleu Boulangerie DiplomaOur Le Cordon Bleu Boulangerie Diploma has been developed to meet the needsof the expanding culinary sector of the hospitality industry. The programme aimsto provide excellence in the classical practical skills of boulangerie arts, kitchenmanagement and gastronomy.The programme provides graduates with a range of competencies at supervisoryand management level that will be required to function as a culinary professional inroles ranging from baker, bakery manager, restaurateur, catering business operator,entrepreneur to self-employed professional.K E Y FA C T SLe Cordon Bleu Boulangerie DiplomaBasic & AdvancedBread Baking Certificates1 Term3 Months 120 HoursIntakesJanuary, April, July, OctoberBasic Bread Baking CERTIFICATE120 hoursBread baking theory & techniques, food hygiene & safety Yeast doughs, fermentation & preparations Viennoiserie & specialty breads Initiation bread baking decorationAdvanced Bread Baking CERTIFICATEPrerequisite: Basic Bread Baking120 hoursS t u d y o u r L e C o r d o n B le u B o u la n ge r ie Dipl o maa n d Dipl ô me d e P â t isse r ie t o ge t h e rStudents have the option to create a comprehensive programme by studying the Diplômede Pâtisserie alongside the Le Cordon Bleu Boulangerie Diploma within a 1 year period.14Fermentation theory Liquid & solid natural leavens Puff pastry & “farine de tradition” handling Traditional bread baking & derivative products15
Le Cordon BleuMaster ChefManagementDiplomaCulinary InnovationFood & Beverage Cost ControlAs the core module within theDiploma, this element providesstudents with an in-depth knowledgeof innovative culinary techniquesincluding sensory evaluation,evolution of world cuisine, recipe andmenu development.Students will be taught the coreaspects of cost control, planning,optimisation of resources, menumanagement and menu engineeringto enable an operation to runefficiently, effectively and profitably.Professional Kitchen ManagementGastronomy & Food TrendsStudents will evaluate the culturaland social dimensions of global foodtrends, restaurant planning and foodand wine menu design. Topics willinclude: influence of social trends ondiet; food sourcing; sustainability;evolution of gastronomy and thedevelopment of eating habits acrosscultures.Menu Concepts & MarketingTeaches the importance of strategicmarketing within the food industryexamining how global trendsinfluence customer behaviour.Students will gain an understandingof all aspects of the marketing mix:advertising, PR, branding and socialmedia.Wine & BeveragesThe Le Cordon Bleu Master Chef Management Diploma has been designed to provide aspiring managers and businessowners with the relevant skill set to lead successful kitchens and food businesses in an increasingly competitive world.The focus of the programme is to provide practical and technical advanced culinary skills, alongside entrepreneurshipand management studies.Taught through demonstrations and practical sessions, students will develop their creativity and innovation in line withmodern food trends.16Students will gain an insight into wineselection, wine service, food and winepairing and management of wine.Taught by our wine experts, studentswill be introduced to wine in thecontext of a food business.Effective kitchen managementdemands skills in team building andcommunication, this element of thediploma will provide students withthese skills in order to operate aprofitable and efficient kitchen.Food Hygiene & SafetyWith food safety being of principalimportance within any food serviceoperation, this unit covers thestandards of food handling forculinary professionals.K E Y FA C T S1 Term3 Months 200 HoursTypical weekApproximately 20 hours per weekQualificationDiploma (Level 4)*Teaching methodCulinary workshops, interactivelearning, food business mentoring,field tripsIntakesJanuary, April, July, OctoberE NTRY R E Q U I R E M E NT SBusiness EnvironmentIntroduces students to the processof writing a business profile for theirfood business concept. Studentswill view food business through theeyes of an entrepreneur. Within theunit, students will design a businessstrategy for their food concept,consider legal requirements and gaina thorough understanding of how todesign an effective business model.Le Cordon Bleu Grand Diplôme ,Diplôme de Cuisine,Diplôme de Pâtisserie ORCulinary Art Graduates**Entry Assessment is required Eligibility to study in Malaysia 17 years or older Competency in English language(IELTS 5.5)17
ChefsBorn in the beautiful peninsula of Brittany, France, ChefRodolphe Onno has always been enchanted by the flavours ofhis hometown.Specialties such as roasted turbot in hazelnut butter,vegetables flavoured with the sea and milk chocolatepistachio are some of his favourite dishes, and it is his passionfor flavours that has inspired him to master the technicalitiesof culinary arts and to create an illustrious career that spansmore than 20 years.It all began in 1987, with professional certificates from theSaint Ivy College in Pontivy, Saint Marc College in Tregunc andFERRANDI, the prestigious school affiliated to the Paris Ilede-France, the Regional Chamber of Commerce and Industry.CHEF RODOLPHE ONNOTechnical Director &Cuisine Chef InstructorBrittany, FranceMaster Chefs Of Le Cordon Bleu MalaysiaHis passion, determination and ambition steered his inevitablejourney into Michelin-starred restaurants, where he became aChef de Partie at the 3-Michelin-starred L’ Esperance and the2-Michelin-starred Jacques Le Divellec, before becomingExecutive Chef at the Val Joly hotel restaurant in SaintGervais.Believing that food is a way of sharing culture, Chef Rodolphehas travelled far and wide. Driven by the desire to createa legacy with his mastery and to share his formidableknowledge and expertise by mentoring budding chefs, hebecame the Cuisine Chef Instructor at Le Cordon Bleu Dusitin Bangkok and has now taken over the role of TechnicalDirector at Le Cordon Bleu Malaysia.Chef Rodolphe is also a member of the elite Le Chaine deRotisseures, an international gastronomic society in Malaysia.1819
ChefsSurrounded by the rich bounties of the land and sea of the English countrysidewhile growing up, young Chef David Morris was always destined to make fooda large part of his life.Born in Normandy, France; Chef Thierry has a passion for bakery andpâtisserie and a talent in the Art of Pastry.He received his Diploma from CFA, Alençon, France, and soon became anexecutive pastry chef in a 5 star hotel, opening Salon de Thé. In 2003, hejoined Constance Hotel, Constance Academy and Mauritius IVTB.His culinary journey began as a humble apprentice at a leading Birminghamhotel, working and developing his skills while attending a college nearby forthe next 5 years.CHEF DAVID MORRISCuisine Chef InstructorBirmingham, United KingdomOver the next decade, he quickly climbed the ranks at such highly regardedestablishments such as the Phyllis Court Club at Henley-on-Thames under thementorship of Head Chef Norman Cook, the 4-star Compleat Angler Hotelin Marlow and the Bear Hotel in Woodstock, finely honing his style, craft andcommand of the kitchen.In 2005, he became the runner up as Hampshire Chef of the Year and thenbegan work with Master Chef Steven Saunders at Brocket Hall and SheeneMill, and then moving on to designing and opening Shendish Manor inHertfordshire, one of the best country house hotels today.His skills with baking, sugar and chocolate art has brought him muchrecognition in the yearly Bernard Loiseau Culinary Festival in Mauritius.THIERRY LERALLUBoulangerie & Pastry ChefInstructorNormandy, FranceChef Florian Guillemenot believes that if one makes a cake with love, theperson who eats it will be filled with happiness.Chef David joined Le Cordon Bleu in London in 2010 as a Cuisine ChefInstructor, one of the first few non-French chefs. At Le Cordon Bleu,Chef David was part of a team who developed the short courses and wasresponsible for developing the manuals for the classic cycle.Which is why, since his apprenticeship in 2000 at the Sainte Anne cateringschool in Saint-Nazaire in the south of France and training at Nantes, ChefFlorian’s love for chocolate work, showpiece and pastry technology has takenhim all over the world to spread the joys of patisserie.Chef David has been with Le Cordon Bleu Malaysia since 2014 and is highlyrespected by staff and students alike for his craft, knowledge, patience andgood humour.Armed with myriad certificates and the experience of working at the 5-starRoyal Thalassothérapie at La Baule, he left his homeland for Oslo, Norwayto ply his craft at the international relais dessert called Pascal, as well as theBristol Hotel as a Chef de Partie Patisserie, before journeying to Scandinavia,Finland, where he was a Pastry Chef of a French pastry shop called Frambois.CHEF FLORIAN GUILLEMENOTCreativity and determination have always been the earmarks of Chef SylvainDubreau’s career.Upon gaining his professional certificates from the Centre de Formationd’Apprentissage in St. Germain de Lesignan in 1991, Chef Sylvain spentfourteen years honing his craft and mastering the arts of French cuisine at theGrandes Maisons area in Paris, where many Michelin-starred restaurants andhotels are located, including 3 Michelin-star La Tour d’Argent, 2 Michelin-starLes Ambassadeurs, 1 Michelin-star Prunier and the world-renowned 2 Michelinstar Hotel de Crillion.CHEF SYLVAIN DUBREAUCuisine Chef InstructorGironde, FrancePastry Chef InstructorSeine-et-Marne, FranceAfter four years, he left INBP to travel to Japan as pastry chef for a year andthen joined Le Cordon Bleu Malaysia in 2015 as Pastry Chef Instructor.Chef Stephane was born in France, Normandy. He always had a passion forpatisserie since he was a kid. He started his apprenticeship as a patissier,confiseur, chocolatier and glacier in Normandy in 1986.His world travels began at the Michelin-star La Melazane by Gourmardrestaurant at the Hilton Resort in Mauritius in 2004, before moving on tospend 5 years at world-famous Lotte Hotel in Seoul, South Korea.After receiving his Certificat d’Aptitute Professional (C.A.P) in 1988 from theCFA of Alencon, Chef Stephane went to work in several pastry shops andrestaurants in Versailles area.Keen to experience the challenges of restaurant-ownership for himself, he thenmoved on to Japan, where he has established his own ultra-exclusive 17-seatFrench fine dining restaurant, the Sucre-en-Rose.Always on the hunt for new challenges, Chef Sylvain has now joined Le CordonBleu Malaysia as Chef Cuisine Instructor and looks forward to sharing hisjourney with his students.Chef Florian then returned to France to obtain his Master Diploma of Pastry(BM patisserie) at the National Institute of Bakery and Pastry (INBP), wherehe was invited to share his patisserie talent as a trainer at the INBP in France,South Korea, Luxembourg, and Russia.He opened his own restaurant in 2000 and operated it for over 6 years, andlater joined several 5 star hotels in Malaysia in the F&B Management.CHEF STEPHANE ALEXANDREChef Stephane is a passionate pastry instructor as he enjoys sharing his bakingsecrets with his students.Pastry Practical Chef InstructorNormandy, France2021
Spacious roomsA Host OfAmenitiesLocated in Sunway City, this township consists of a hospital, shoppingmall, eateries, international restaurants, theme park, hotels and educationalinstitutions. This township portrays the ideal city lifestyle, with the advantagesof good infrastructure, a wide range of amenities, and conveniences.Occupying 22 acres of prime land in Sunway City, Subang Jaya, the SunwayUniversity campus is where Le Cordon Bleu is situated. Fully equippedwith academic, hostel and sports facilities and among the largest privateinstitutions in Malaysia as well as being connected to free shuttle service.The campus also provides sports facilities such olympic-sized swimming pool,tennis, badminton and basketball courts, full-sized field for soccer as wellas a 24-hour security and security personnel who are accorded full-fledgedauxiliary police status.ExcellentAccomodationS UNW AY C A M P U SL I B R A RYThe ISO 9001:2008 certified SunwayCampus Library is one of the largestlibraries for private educationalinstitutions in Malaysia. Equipped withtechnology for the 21st century, ourlibrary is linked worldwide, providingeasy access to a huge variety of booksand other collections to supportteaching, learning and research effortsof students of Sunway Le Cordon Bleu.Students get to enjoy the best of both worlds with convenience and safety,and active and sporty lifestyle, with resident access to the gymnasium,swimming pool, basketball court and multipurpose hall equipped for indoorbadminton and table tennis. As it is across all our residences, 24-hour securityis provided by a dedicated and professionally trained team.SUN-U RESIDENCESun-U Residence is the accommodation of choice for students of allnationalities wanting to experience living in a condo environment. A 3-minutewalk away from Le Cordon Bleu Malaysia, Sun-U Residence is not just anaccommodation but also a safe place equipped with security surveillance andpatrol for its residents to maintain an active and healthy lifestyle.SUNWAY MONASH RESIDENCESunway Monash Residence is a hub for students of various nationalities toexperience an independent lifestyle in a residence with premium facilities andservice surpassing that of private accommodations. Ample space is availableas it is able to house up to more than 2,000 residents. Connected via aspecially built link bridge at Starbucks Cafe, Le Cordon Bleu Malaysia is located10 minutes away, also linked by an elevated walkway. Besides 24-hour securitysurveillance and patrol, numerous sporting facilities are also available.Note: Other private residence of choice includes Geo Residence, Nadayu and SunwayLagoon View which are both walking distance from Sunway Le Cordon Bleuteaching facilities.Canopy Walk22LibrarySun-U-Residence23
L E C ORDON B L E UNotesA C C O M M OD A T I ONThe township has excellentinfrastructure ranging from familyfriendly attractions such as themeparks, shopping malls, cinemas andrestaurants to amenities such asmedical centres and banks.Sunway Monash Residence 24-hour Wireless AccessCoverage (Wi-Fi)Campus Bookshop 24-Hour Security andAuxiliary Police & SecurityClassroomsLecture TheatresElectronic Teaching Devices Science Laboratories (Physics,Biology and Chemistry)IT LabsComputer CentresLibrary Multimedia ZoneBadminton CourtsBasketball CourtJogging TrackNetball CourtVolleyball CourtOlympic-sized Swimming PoolTable Tennis TableMulti-Purpose HallRoof Top GardenInformation CentreAtriumStudent Lockers ATM Facilties (CIMB andMaybank)Gymnasium2425
L E C ORDON B L E UNotes26
Administrative OfficeNo. 5, Jalan Universiti, Bandar Sunway, 47500 S
14 Le Cordon Bleu Boulangerie Diploma 16 Le Cordon Bleu Master Chef Management Diploma 18 Chefs 22 A Host Of Amenities 23 Excellent Accomodation 25 Notes Message from the President Table of Contents paths. Le Cordon Bleu views Kuala Lumpur with its vibrant food scene and forward-looking cuisine as an important location for its newest school.
