Fee Structure

International Students
 21 Aug 2020

2020 (from October 2020 onwards)

INTERNATIONAL STUDENTS

ADVANCED DIPLOMA IN PROFESSIONAL COOKERY

Diplôme de Cuisine (9 months + 3 months industry placement)
Basic Cuisine Intermediate Cuisine Superior Cuisine
Level Certificate Certificate Certificate
Tuition Fees 33,100.00* 32,150.00 33,400.00 98,650.00
Application Fees 2,120.00* 2,120.00
Uniform & Resource Fees 1,600.00* 1,600.00
Tool Kit 6,850.00* 6,850.00

43,670.00 109,220.00

INTERNATIONAL STUDENTS
ADVANCED DIPLOMA IN PROFESSIONAL COOKERY
Diplôme de Pâtisserie (9 months + 3 months industry placement)
Basic Pâtisserie Intermediate Pâtisserie Superior Pâtisserie
Level Certificate Certificate Certificate
Tuition Fees 30,500.00* 30,520.00 31,070.00 92,090.00
Application Fees 2,120.00* 2,120.00
Uniform & Resource Fees 1,600.00* 1,600.00
Tool Kit 6,850.00* 6,850.00

41,070.00 102,660.00

INTERNATIONAL STUDENTS

ADVANCED DIPLOMA IN PROFESSIONAL COOKERY

Diplôme de Boulangerie (9 months + 3 months industry placement)
Basic Bread Baking Advanced Bread Baking
Level Certificate Certificate
Tuition Fees 27,400.00* 25,550.00 52,950.00
Application Fees 2,120.00* 2,120.00
Uniform & Resource Fees 1,600.00* 1,600.00
Tool Kit 6,850.00* 6,850.00

37,970.00 63,520.00

TERMS & CONDITIONS

1. The fees stated with * above are required to be paid before the commencement of the basic level of the programme.
2. A non-refundable application fee RM2,120.00 and EMGS Visa & Admin Fees as below must be paid upon submitting the application form.
- EMGS Visa & Admin Fees : RM3,000.00 (is non-refundable upon submitting the application form)
3. Upon receipt of student visa approval, 10% tuition fees (non-refundable & non-transferable) for the subsequent levels are required to be paid for the Diplôme
programme. Applicants not paying the 10% tuition fee of the subsequent level/s upfront is required to pay an application fee with 100% tuition fee when
continuing to the subsequent level/s.
4. All fees are subject to change without prior notice.
5. The Highfield Food Safety Qualification (External Certificate) is a compulsory subject in our respective accredited programmes.
6. Industry Placement (IP) or professional enhancement experience / Food Sensory Experience are compulsory. RM1,000.00 fees should be made before the
commencement of Basic level.
7. On the date of release of this fee structure, hotels particularly the food & beverage sector, chain and standalone restaurants had experienced a downturn in their
business due to the Covid-19 Pandemic and many are not accepting students for IP. Thus, we do not foresee IP to be possible until such time these
establishments reopen for IP.
8. We will arrange students to return to the school for a professional enhancement experience of 3 months in our production kitchens or practice restaurants
whereby they will have similar work place environment in order to qualify for the said Advanced Diploma award.
 21 Aug 2020

2020 (from October 2020 onwards)

I N T E R N A T I O N A L S T U D E N T S - C u l i n a r y A r t s C e r t i fi c a t e “ A - L a - C a r t e ” F e e s

Cuisine Certificate
Basic Cuisine Certificate Intermediate Cuisine Certificate Superior Cuisine Certificate
Level (3 months) (3 months) (3 months)

Tuition Fees 33,100.00 32,750.00 34,000.00

Application Fees 2,120.00 2,120.00 2,120.00
Uniform & Resource Fees 1,600.00 1,600.00 1,600.00
Tool Kit 6,850.00
Total (RM) for A-La-Carte 43,670.00 36,470.00 37,720.00

Pâtisserie Certificate
Basic Pâtisserie Certificate Intermediate Pâtisserie Certificate Superior Pâtisserie Certificate
Level (3 months) (3 months) (3 months)

Tuition Fees 30,500.00 31,120.00 31,670.00

Application Fees 2,120.00 2,120.00 2,120.00
Uniform & Resource Fees 1,600.00 1,600.00 1,600.00
Tool Kit 6,850.00
Total (RM) for A-La-Carte 41,070.00 34,840.00 35,390.00

Boulangerie Certificate
Basic Bread Baking Certificate Advanced Bread Baking Certificate
Level (4.5 months) (4.5 months)

Tuition Fees 27,400.00 25,550.00

Application Fees 2,120.00 2,120.00
Uniform & Resource Fees 1,600.00 1,600.00
Tool Kit 6,850.00
Total (RM) for A-La-Carte 37,970.00 29,270.00

TERMS & CONDITIONS

1. The fees stated with * above are required to be paid before the commencement of the basic level of the programme.
2. A non-refundable application fee RM2,120.00 and EMGS Visa & Admin Fees as below must be paid upon submitting the application form.
- EMGS Visa & Admin Fees : RM3,000.00 (is non-refundable upon submitting the application form)
3. Upon receipt of student visa approval, 10% tuition fees (non-refundable & non-transferable) for the subsequent levels are required to be paid for the Diplôme
programme. Applicants not paying the 10% tuition fee of the subsequent level/s upfront is required to pay an application fee with 100% tuition fee when
continuing to the subsequent level/s.
4. All fees are subject to change without prior notice.
5. The Highfield Food Safety Qualification (External Certificate) is a compulsory subject in our respective accredited programmes.
6. Industry Placement (IP) or professional enhancement experience / Food Sensory Experience are compulsory. RM1,000.00 fees should be made before the
commencement of Basic level.
7. On the date of release of this fee structure, hotels particularly the food & beverage sector, chain and standalone restaurants had experienced a downturn in their
business due to the Covid-19 Pandemic and many are not accepting students for IP. Thus, we do not foresee IP to be possible until such time these
establishments reopen for IP.
8. We will arrange students to return to the school for a professional enhancement experience of 3 months in our production kitchens or practice restaurants
whereby they will have similar work place environment in order to qualify for the said Advanced Diploma award.

Method Payment: A. Telegraphic Transfer to be made payable to Sunway Le Cordon Bleu Sdn. Bhd.
Bank Account No. : 352-505077-101
Bank Name : HSBC Bank (M) Berhad
Bank Address : 2A & 2A-1, Jalan USJ 10/1B, 47620 Subang Jaya, Selangor Darul Ehsan, Malaysia.
Bank Swift Code : HBMBMYKL
B. Cheque and Bank draft to be made payable to Sunway Le Cordon Bleu Sdn. Bhd. and posted to the Admission Units (details as below).
C. Cash & Credit Card payment has to be made over the finance counter. Please DO NOT send cash through the post. Sunway Le Cordon
Bleu Sdn. Bhd. will not be held responsible for the loss of cash or any other eventualities that may occur.

1. A non refundable application fee is payable upon application for enrolment or
reenrolment.
2. Invoiced tuition fees must be paid to Sunway Le Cordon Bleu Sdn. Bhd. and
proof of receipt of payment must be confirmed before a confirmation of
enrolment can be issued.
3. No refund will be made where a student or applicant fails to complete,
withdraws from or does not commence a Le Cordon Bleu programme as a
result of (a) a change to student visa status (b) cancellation of the student visa
(c) students elects to transfer to a different provider after the student has
commenced.
4. Sunway Le Cordon Bleu Sdn. Bhd. is entitled to accept all tuition payment.
However, should the intake be unavailable to the student after payment has
been received, every reasonable effort will be made to accommodate the
student in the next available intake. All payment made will be transfered to the
next intake accordingly.
5. New students must pay the full amount of all invoiced tuition fees, not less than
4 weeks prior to the commencement of the programme.
6. An applicant whose application has been accepted for enrolment by Sunway Le
Cordon Bleu Institute of Culinary Arts giving more than 30 days prior written
notice of his/her intention not to commence the course for whatever reason
shall be entitled to full refund of any tuition fees paid. If an applicant gives
notice of less than 30 days, he/she shall not be entitled to any refund.
7. An applicant whose application has been accepted may defer his/her
commencement of the course to a later term within 12-month period. All
applications for defermant must be received by Sunway Le Cordon Bleu
Institute of Culinary Arts not later than 1 week before the course
commencement date. Once this choice is taken by a student, he/she will not be
entitled to any other option mentioned in the refund policy. Every reasonable
effort will be made to accommodate the applicant on a later course of his/her
choice. If the tuition fee for the course to be attended is greater than that of the
course originally selected, the applicant shall pay the balance in cleared funds to
Sunway Le Cordon Bleu Institute of Culinary Arts within a designate time
frame. International students are not allowed to defer their program after
documents are submitted for student visa application (Once a payment is made
to EMGS, amount is non-refundable).
8. Once the 12-month period after deferment lapses the student would be
required to reapply to Sunway Le Cordon Bleu Institute of Culinary Arts (only
applicable for local student).
9. Sunway Le Cordon Bleu Institute of Culinary Arts reserves the right to review
application and tuition fees at any time. Any change in application and or tution
fees will be advised in writing to current students and new applicants, and will
appear in all public, promotional and marketing materials, at least 1 month prior
to the commencement of the study period to which they apply.
10. The new fees will apply to all payments due from the published effective date.
11. Cuisine, Patisserie and Boulangerie course tuition fees do not include uniforms,
tool kit or resource fees. All uniform alteration costs will be fully borned by the
student.
12. All additional requests for original Academic Transcripts will incur a charge of
RM200.00 per copy or RM500.00 for each additional Sunway Le Cordon Bleu
Institute of Culinary Arts parchment.
13. Sunway Le Cordon Bleu Institute of Culinary Arts accepts payment from major
credit cards. All bank fees and charges incur shall be borned by the student.
10 July 2020
14. Any student refusing to pay application and / or tuition fees after requests have
been made in writing shall not receive any form of award or recognition of
courses undertaken and shall be refused entry into class unitl the outstanding
fees have been remitted to Sunway Le Cordon Bleu Institute of Culinary Arts
in full. Sunway Le Cordon Bleu Institute of Culinary Arts will also pass on any
charges incurred to collect outstanding monies.
15. Sunway Le Cordon Bleu Institute of Culinary Arts reserves the right at its
absolute discretion to reject any application of enrolment, and it shall be under
no obligation whatsoever to give reasons for its decision.
16. If a student fails to complete a course for any reason whatsoever other than the
default of Sunway Le Cordon Bleu Institute of Culinary Arts, there will be no
refund of application or tuition fees paid or reduction in fees payable.
17. If a student fails or is unable to complate a course due to a default by Sunway
Le Cordon Bleu Institute of Culinary Arts, being the failure to start the course
on the agreed starting date, the course ceasing after it starts and before it is
completed, the student shall be entitled to a pro-rata refund of the application
and tuition fees. The amount of the refund will be paid within 4 weeks of the
date of default and shall be accompanied by a written statement setting out how
the amount has been calculated.
18. All students are bound to comply with the rules and regulations stated in the
Sunway Le Cordon Bleu Institute of Culinary Arts’ student handbook.
19. Sunway Le Cordon Bleu Institute of Culinary Arts shall be under no liability
whatsoever to any student for any loss or damage and personal injury or death
caused by negligent act or omission of any student sustained at or upon the
School’s permises, except for personal injury or death caused by Sunway Le
Cordon Bleu Institute of Culinary Arts, its employees, agents or servants or any
other other person concerned, whether in respect of an negligent act or
omission, within such premises.
20. Sunway Le Cordon Bleu Institute of Culinary Arts reserves the right in its
absolute discretion to review and alter the organisation and/or structure of the
course at any time.
21. If any material alteration is made before the commencement of a course,
Sunway Le Cordon Bleu Institute of Culinary Arts will endeavor to notify any
student so affected, but shall not have any liability if it is unable to so notify.
22. Sunway Le Cordon Bleu Institute of Culinary Arts covers only the accidental
insurance during the period of student’s enrolment.
23. Sunway Le Cordon Bleu Institute of Culinary Arts reserves the right and liberty
to use promotional work taken in the form of photography, films or
reproductions for the purpose of advertising, photography and publicity- either
wholly or in part, in any manner or form whatsoever and in any medium, either
separately or in conjunction with other photographs, films or reproductions
thereof, including the works produced by students.
24. No student shall be entitled to use the names “Le Cordon Bleu” or “Sunway Le
Cordon Bleu Institute of Culinary Arts” under any circumstances or at any time
or in any place whatsoever, whether before, during or after their training and
whether as a trade mark, company or trading name or otherwise, regardless of
the service or products presented with no time or geographical limitation.
25. This policy is correct at time of printing, but subject to change without notice.