It is known throughout the world for its reputation in the culinary arts, and now, Le Cordon Bleu is bringing its expertise to Malaysia through the joint venture with the Sunway Education Group, which last month welcomed its inaugural batch of students.

The Sunway Le Cordon Bleu Institute of Culinary Arts is offering professional certificates in two courses, cuisine and patisserie, with each term lasting three months. Three terms in each sector will earn the student the Diplôme De Cuisine or Diplôme De Pâtisserie.

Le Cordon Bleu’s distinctive teaching methodology, focusing on demonstration classes and hands-on learning, is dedicated to preserving and passing on the mastery and appreciation of the culinary arts. And, its choice to set up in KL, which according to the school’s literature, “represents the French art de vivre in a large, multicultural city with abundant fresh produce, great history and a confident future,” will only lead to a finer appreciation among the city’s own of great dining. This partnership also underscores Sunway Education Group’s position as a world-class private education facility.

The launch of the inaugural term, with sees nine students pursuing their ambition of being professionally trained in the culinary arts, was attended by Sunway Le Cordon Bleu General Manager Ming Ho, Le Cordon Bleu International General Manager of Corporate and Finance Nick Gurner, Sunway Education Group CEO Lee Weng Keng and Professor Jarlath Ronayne.

From their speeches, it was clear to see Ho, Gurner and Lee’s excitement for this venture, and indeed the sentiment was echoed among the students themselves, who range from a school leaver and university graduate to VisionKL’s very own Managing Director Datin Su Wai Fun.

And their master will be none other than internationally renowned Chef Franck Bruwier, who also lauded the partnership with Sunway. “It feels good that we are starting this in Sunway University,” he said, while expressing confidence in the programme. “Nine months of intensive training will give the students exceptional knowledge of great culinary techniques.”