Hospitality and culinary arts are industries built on people, passion, and practical experience. While developing strong technical skills and industry knowledge is essential, meaningful connections with employers and exposure to real-world workplaces play a critical role in preparing students for successful careers.
At Le Cordon Bleu Australia, industry engagement opportunities help bridge the gap between classroom learning and professional practice, giving students firsthand insight into the diverse sectors that make up the hospitality industry. Through industry tours and field trips, students experience professional environments, engage with industry leaders, and gain valuable perspectives on the skills, standards, and pathways that lead to long-term success.
Recently, students across Australia had the opportunity to visit a range of leading hospitality and culinary organisations, showcasing the breadth of career opportunities available throughout the sector.
Sydney Diplôme de Cuisine students recently visited the Sydney Fish Market, accompanied by trainers Iris Jezierski and Patrick Southon. The group explored the market's retail outlets, examined a diverse range of seafood products, and visited the renowned Blackwattle Deli. A key highlight of the visit was observing the Dutch auction process, where seafood buyers compete in a fast-paced electronic auction environment.
This provided students with valuable insight into how market prices are influenced by supply and demand, as well as the importance of product knowledge, quality assessment, and quick decision-making in seafood procurement.Students also viewed commercial fishing vessels and trawlers, gaining a greater understanding of the journey seafood takes from catch to plate.
The experience strengthened the connection between classroom learning and industry practice, enhancing students' understanding of seafood procurement, quality assurance, sustainability, and supply chain operations within the hospitality sector.
Students from Sydney's Diplôme de Cuisine program also participated in an industry tour of the Shangri-La Sydney, accompanied by trainers Chef Andreas and Iris Jezierski. Located in Sydney's historic Rocks precinct, the iconic five-star hotel is renowned for its premium accommodation, award-winning dining venues, and panoramic views of Sydney Harbour.
The excursion provided students with firsthand exposure to luxury hospitality operations, strengthening their understanding of guest services, food and beverage management, professional kitchen environments, and hospitality career pathways. A highlight of the visit was a tour of Altitude Restaurant, where students met Chef de Cuisine Jason Phi Huynh and learned about the venue's seasonal menu philosophy, commitment to sustainability, and use of native Australian ingredients sourced from local producers and artisans.
Students from Sydney’s Higher Education program recently visited the InterContinental Sydney as part of their orientation. Centrally located, the InterContinental Sydney provides guests breathtaking panoramic views of the Sydney Opera House and Sydney Harbour Bridge.
Students had the opportunity to connect with several Le Cordon Bleu graduates currently employed at the luxury hotel including Executive Chef Hemanshu, Executive Pastry Chef Shadek and Kaitlyn Grasso who is currently undertaking per WIL placement at the hotel as part of her patisserie studies.
The field trip offered valuable insights into the career opportunities available to Le Cordon Bleu graduates within the hospitality industry and demonstrated the day-to-day operations of working within premium hospitality environments.
Students from Melbourne’s Higher Education program recently completed an industry tour of Hotel Chadstone, accompanied by trainer Dr Nakarin Chalapati during their orientation program. Connected to Chadstone Shopping Centre, the largest shopping centre in the Southern Hemisphere, Hotel Chadstone is recognised for its luxury accommodation, exceptional dining experiences, and premium guest services.
Designed to provide students with exposure to the operations of a luxury hotel, the tour explored a range of departments and facilities, including the rooftop bar Altus, premium accommodation suites, conference and events spaces, and the award-winning restaurant Pastore. Throughout the visit, students gained a deeper understanding of the presentation standards, service excellence, operational systems, and attention to detail required to deliver exceptional guest experiences.
A standout component of the tour was a panel session with departmental leaders, who shared their individual career journeys and professional experiences. The session provided valuable insights into the many pathways available within the hospitality industry and highlighted the leadership skills, dedication, and continuous learning required to succeed in the sector.
Industry experiences such as these are a key part of the Le Cordon Bleu Australia journey. By connecting students with industry leaders, alumni, and world-class hospitality and culinary operations, these opportunities extend learning beyond the classroom and help students develop the confidence, professional networks, and practical understanding needed to excel in their careers. Through these experiences, students gain a deeper appreciation of the diverse opportunities available across hospitality and culinary arts, empowering them to become the next generation of industry professionals and leaders.
For aspiring hospitality and culinary professionals, discover how Le Cordon Bleu Australia’s programs can help you build the skills, connections, and industry experience to launch a rewarding global career.
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