Learn culinary arts from the best


Learn the culinary arts from Le Cordon Bleu Malaysia and visit their booth during The Borneo Post International Education Fair (BPIEF) 2016 from Feb 27-28 at Borneo Convention Centre Kuching.

For those who want to learn the culinary arts from the finest, Le Cordon Bleu Malaysia will be participating in The Borneo Post International Education Fair (BPIEF) 2016 from Feb 27-28 at Borneo Convention Centre Kuching.

Le Cordon Bleu is considered by many to be the world’s premier culinary arts institute.

BPIEF 2016 - Logo Round shapeWith over 120 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.

Over 80 Le Cordon Bleu chefs from the finest kitchens and Michelin-starred restaurants pass on their knowledge and experience daily to their students.

These chefs are not just instructors; they are mentors providing lifelong inspiration and support to graduates.

They offer the most complete and comprehensive training in classic French Culinary techniques available today, with many hands-on hours in the state-of-the-art kitchens under the guidance of the world-class chefs.

Each graduate leaves Le Cordon Bleu with the skills to launch an exciting career not only in the world’s leading restaurants, hotels or resorts, but also as a journalist, author, instructor, consultant or entrepreneur.

Le Cordon Bleu programmes start students on a journey that inspires excellence, creativity, innovation and personal enrichment allowing them to embark on to successful careers or personal pursuits.

Over the past 100 years, Le Cordon Bleu has produced many famous graduates, including Dione Lucas, Julia Child, Nancy Silverton, Nathalie Dupree, Eric and Bruce Bromberg, Allen Susser, James Peterson, Lydia Shire, Giada De Laurentiis, Gaston Acurio and Ming Tsai just to name a few.

Le Cordon Bleu courses are up-to-date and industry relevant. With innovation and new technologies, Le Cordon Bleu continually adapts its academic programmes to the future needs of culinary, tourism and hospitality industries.

The diversity of Malaysia makes it a melting pot of culinary heritages.

The distinctiveness of Malaysian food has given opportunity for Malaysia to become a culinary tourism destination in Asia.

Taking this into account, Le Cordon Bleu views Kuala Lumpur with its vibrant food scene and forward-looking cuisine as an important location for its school.

It represents the French “Art de Vivre” in a large multicultural city with abundant fresh produce, great history and a confident future.

As a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programmes through the establishment of Bachelor’s and Master’s degrees in business that focus on the demands of a growing international hospitality industry.

Stop by and visit their booth to learn about their courses and pathways for future success at the BPEIF.

Le Cordon Bleu Malaysia’s marketing team will be there to answer your enquiries.

Optionally, drop by to their office for more information or even book a campus tour at Le Cordon Bleu Malaysia No. 5, Jalan Universiti, Bandar Sunway, 47500 Subang Jaya, Selangor.

Call them at tel 03 5632 1188 or fax 03 5631 1133, email at [email protected].

Find out more about other BPIEF exhibitors at www.bpief.com .


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