New Programme! Gain a world-class education in gastronomy and hospitality from Le Cordon Bleu

The School of Hospitality, Tourism and Leisure Management (SHTLM) at Sunway University has partnered the famed Le Cordon Bleu (LCB) fostering a collaboration that combines the scholarly rigour of Sunway with a rich tradition of excellence in culinary and hospitality education. Le Cordon Bleu is one of the most respected schools of gastronomy and hospitality management founded in 1895 in Paris, France.

LCB will validate three of Sunway’s diploma programmes; the Diploma in Hotel Management, Diploma in Events Management and the Diploma in Culinary Arts. The Diploma in Culinary Arts is the latest addition of which Sunway received the approval to conduct from the Ministry of Higher Education, Malaysia recently. All three diploma programmes will include a 20-week internship, providing an integrated approach of learning by doing and exposure to real-world experience. Students who have successfully completed these Diploma courses will be awarded two certificates, one from Sunway and one from Le Cordon Bleu.

The new Diploma in Culinary Arts will undoubtedly provide the best in French culinary techniques (cuisine and patisserie) as Le Cordon Bleu is considered to be the guardian of French culinary techniques. In addition, students will also be exposed to Asian cuisine and contemporary/modern culinary techniques.

This 2.5-year Diploma in Culinary Arts programme has no specialization and students will learn cuisine, baking and pastry, kitchen artistic skills (for example sugar arts, cake decoration and carving), kitchen engineering and restaurant entrepreneurship.

Students who join this special inaugural intake in March 2011 will be entitled to a one-week Food and Wine study tour to South Australia. Students will visit Le Cordon Bleu in Adelaide as well as wineries, restaurants and food-related entities. The School will cover airfares, accommodation and transportation costs for organised tours.

In line with LCB’s stringent requirements for world class culinary facilities, RM6 million has been invested into building state-of-the-art kitchens for cuisine, pastry and a demonstration kitchen at SHTLM.
Apart from appreciating and learning about cuisine, students are given many learning opportunities in activities that expand their thinking and develop management skills. Some of the recent such activities for students were in organizing a charity event “Green Delight” and “Open Your Heart, Give A Hope”, a tourism fieldwork project in Penang; and participating in competitions such as the Asian Pastry Cup 2010 in Singapore and the Sunway Bar Flairtending Competition 2010.