Yoshnaa (pictured here at La Bonne Table in Adelaide) joined Le Cordon Bleu Adelaide in July and is just about to complete her first 6 months in the Bachelor of Business (Food Entrepreneurship) program. She has been studying food production, communication, business finance, food and beverage management, wine appreciation and gastronomy. As per of her studies Yoshnaa was involved in the development and promotion of a boutique beer brand and enjoyed participating in excursions around Adelaide as part of her Industry Workshop.
Make your foodie dream come true with a Le Cordon Bleu Bachelor of Business (Food Entrepreneurship)! This three year undergraduate program, based out of Adelaide (South Australia), includes two six-month placements working in food-related businesses and all the food business management skills to help you succeed in your career. Gain a better understanding of food history, food and wine pairing, food production and merchandising, as well as important skills like leadership, management and ethical business practises.
Come and meet the Le Cordon Bleu Malaysia marketing team for more information about us !
The students participated in a conference led by Sylvain Huet, the French 'Sake Samourai', aimed to provide participants with an introduction to Sake, with a particular focus on Hiroshima sake.
Following on from Le Cordon Bleu’s international success as a vocational educator, Australia initiated the first Le Cordon Bleu Degree in 2000. The first Le Cordon Bleu Degree in Restaurant and Business Management was delivered at the Regency campus of Le Cordon Bleu with another, the Master of Gastronomy commenced in 2001 in partnership with the University of Adelaide. This qualification was the ‘brainchild’ of Mr Grahame Latham, former head of the Regency Hotel School and Founding Director of Le Cordon Bleu Australia, with the last intake of students occurring in 2009. It was the first full-time, on-campus, higher education gastronomy program in the world.
Why is it so important to get your children into cooking at a young age? We look into the benefits of getting your children used to cooking at an early age and what you can do to kick start the process.
Why should you choose the intensive six month Diploma in Cuisine or Pâtisserie rather than the standard nine months? We met Chang Gao, from Beijing, China who is studied our intensive six month Pâtisserie Diploma despite having no other previous culinary experience.
Our Diploma in Wine, Gastronomy and Management students travelled with their lecturer Matthieu Longuère Master Sommelier to Appledore, at the heart of Kent for a unique visit of one of the most renowned wineries in the UK: Gusbourne Estates.
Le Cordon Bleu established a presence in Australia in 1992 when it signed a tripartite agreement with the International College of Hotel Management and TAFE SA to deliver the Swiss Hotels Association (SHA), International Diploma of Hotel Management. This was a very significant agreement, as the qualification had previously only been offered in Switzerland.