Where there's a WIL, there's a way: Why our graduates are industry-ready
Le Cordon Bleu Australia's Work Integrated Learning (WIL) placement is an integral part of the institution's programs, allowing students to gain real-life ...
Le Cordon Bleu Australia's Work Integrated Learning (WIL) placement is an integral part of the institution's programs, allowing students to gain real-life ...
In celebration of Bastille Day on July 14, Le Cordon Bleu Adelaide chef and patisserie lecturer Jenni Key shares her recipe for a stunning and uniquely French ...
Le Cordon Bleu Australia recently welcomed lecturer Xavier Mouche to the School of Business team. This month we sat down and got to know the man behind the ...
World Tapas Day was celebrated across the globe on June 16. To honour this day, we caught up with Le Cordon Bleu Sydney alumnus Marcos Razeira who has a passion ...
Le Cordon Bleu Australia is excited to announce a major refreshment of its Bachelor of Business in International Restaurant Management (BIRM) and Bachelor of ...
This month we take a look at what our Cuisine and Patisserie students have been cooking up during assessment and practical lessons in the kitchen. Feast your ...
Innovation is widely recognised by the business community as a key source of success. It is generally understood as the creation of new resources or the ...
Gēn 根 was placed in the Top 100 of Asia’s Best Restaurants 2021 and is owned by Le Cordon Bleu Sydney Alumni, Johnson Wong. Discover how Chef Johnson has ...
With Easter right around the corner, now is the perfect time to don your chef’s hat and bake some soft pillows of goodness that you can share with friends and ...
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