Passion for perfection: Sunway Le Cordon Bleu Malaysia technical director and executive cuisine Chef Instructor Stéphane Frelon guiding a student in the culinary arts.
Aimed at addressing the growing demand for skilled professionals in the field of plant-based cuisine and patisserie, and in response to the escalating global interest in plant-based diets driven by increased awareness of environmental sustainability and health benefits, Sunway Le Cordon Bleu Malaysia is now offering a diploma in plant-based culinary arts.
The diploma programme, spanning 11 weeks of comprehensive learning, delves into the art and science of crafting exquisite plant-based dishes.
This includes lectures, demonstrations, practical workshops and industry visits.
The curriculum covers a diverse range of vegetables, fruits, nuts, seeds, grains and pulses, preparing students for the growing demand in plant-based restaurants.
The Diploma in Plant-Based Culinary Arts – Cuisine is offered in January and July, while the Plant-Based Culinary Arts – Pastry is available in the April and October intakes, providing aspiring chefs the opportunity to specialise in their preferred culinary domains.
To mark the launch of the plant-based culinary programme, Sunway Le Cordon Bleu Malaysia is offering an RM3,000 discount for those who sign up before Dec 8.Le Cordon Bleu alumni will be entitled to a flat rate of RM20,000 for each plant-based culinary programme.Founded in 1895, Le Cordon Bleu has evolved from a small Parisian cooking school to become the leading global network of culinary arts Institutes teaching more than 20,000 students annually.
With a network of more than 35 schools in 20 countries, its role is to teach a whole range of technical and university training programmes for working in the restaurant, hotel and tourism industry.
This famed global culinary organisation has been in Malaysia for more than a decade with its first programme taught here in 2012.
