Le Cordon Bleu, one of the world’s most prominent organisations dedicated to culinary, hospitality and tourism education, was founded in Paris in 1895.
Le Cordon Bleu Australia educates over 2,000 students each year at its , and schools in a wide range of culinary arts and hospitality management programs.
Graduates from here are highly desired in their respective fields, and many go on to exciting careers in leading hotels, restaurants and resorts throughout Australia and the world. They enjoy a major competitive edge over their colleagues as they compete for the world’s best jobs. Whether it’s in international hospitality, hotel management or the world’s best restaurants, Australia is the country in which to train.
Le Cordon Bleu retains only the highest-qualified academic staff, whose many years of leadership in hotel and hospitality management reflect a deep understanding of the strategic, financial and people challenges of this exciting career.
The Australian culinary school employs rigourously screened and highly qualified chefs and judges, whose years of trade and management experience turn a class into a training workplace from day one.
Their long-established approach uses state-of-the-art facilities. Students step into the best kitchens and experience the discipline required to craft the finest cuisines. Classes capitalise on live video recording and LCD screen rewinds to perfect their techniques, working in a teamwork culture emulating that which is found in only the very best restaurants.
And there are two more reasons why Adelaide or Sydney should be your first preference…
The features the only Le Cordon Bleu school that offers studies at Bachelor and Master’s degree level – opening the door to fast-track career development anywhere in the world. Among today’s dynamic young leaders in international hospitality are many whose rapid management progression has been due to investing a few rewarding years with us.
In the culinary arts, the offers both Australian and French-associated qualifications. This provides graduates with a special competitive edge among those whose appreciation of the finest wine and food arises from their deep understanding of the contribution that France has made to gastronomy in centuries past. Many of the graduates from here spend part or all of their subsequent careers in Europe, and France remains a highly desirable place to work.
- or Diplôme Avançé de Gestion Culinaire ( or )
Le Cordon Bleu Australia is now partnered with , offering undergraduate degrees in Culinary Management. It is expected that graduates of these programs will be quickly employed by the international hospitality and culinary market as cooks and chefs with a view to them progressing to become chef managers and kitchen managers.
But in the early years of your career, make Australia the place to be…