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Josie Withers, Media Scholarship recipient 2016, says,
Gastronomic tourism permeates every part of my life – work, leisure, family and social life. It’s my passion and inspires me to achieve and learn everyday
Le Cordon Bleu is pleased to announce the winners of the 2016 Le Cordon Bleu Master of Gastronomic Tourism Scholarships:
Incidentally, all the recipients of this year’s award are female, which ties in with Le Cordon Bleu’s worldwide celebration of International Women’s Day (March 8), highlighting exceptional females who have trained at Le Cordon Bleu over the past 120 years. Currently 78% of the students in the Le Cordon Bleu Master of Gastronomic Tourism program are female.
All four recipients have commenced their studies in the program this past week, studying units in food history (Principles of Gastronomy), food and wine writing or tourism and hospitality management.
“The enthusiasm and focus expressed by all the applicants attests to the fact that the Le Cordon Bleu Master of Gastronomic Tourism continues to be held in high esteem by prospective students,” says Dr Roger Haden, Le Cordon Bleu’s Academic Director.
This year’s worthy recipients work across food science, education, food and tourism photography and hospitality and will no doubt be outstanding ambassadors for our program in their various fields of industry.
In its 4th year, the Le Cordon Bleu Master of Gastronomic Tourism has over 130 enrolled students undertaking what is the only post-graduate degree of its kind available in Australia. The ‘MGT’ is designed so that students can explore the ‘gastronomic tourism experience’ from business studies and academic perspectives, add their own creative input and create graduate opportunities for work or further study. Units in tourism management and marketing provide the foundation on which a truly multidisciplinary understanding of gastronomy and its application in business can evolve. With the exception of our MGT Residential, now an annual three-day series of gastronomic adventures hosted by Le Cordon Bleu and current students (often working professionals), the degree is delivered entirely online. It fuses the desire to know more about food culture, in the broadest sense, with the skills and knowledge to realise more than economic benefits. Community well-being, sustainable production and successful gastronomic tourism business are viewed as complementary.
Topics include ethics and food security, contemporary trends in cuisine and culinary arts, food and wine writing, the history of gastronomy and the modern restaurant, small business management and tourism operations. Graduates of the program typically work in food and wine business, media and tourism.
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