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Le Cordon Bleu Australia enjoyed a year of accomplishment, with our award-winning Chef Lecturers and talented students achieving top results in high-profile culinary competitions, with many going on to compete internationally in 2018. With over 2,000 students enrolling annually, a year of steady growth was seen across all programmes.
Sydney celebrated its 21 year anniversary with an elegant Alumni event at the Art Gallery of NSW. Starting out with 6 students in 1996, the institute now welcomes over 1200 students annually.
Pastry Chef Lecturers, brothers Angelo and Joseph Roche, each won awards for chocolate sculpture in two separate high-profile competitions. Chef Angelo will represent Australia in the world finals in Malaysia in July 2018.
Sydney students won an array of awards in the 2017 Australian Culinary Challenge and Alumna Mary George was selected to represent Australia in the International WorldSkills competition in Abu Dhabi.
Melbourne marked its 2nd birthday with the opening of newly built state-of-the art kitchens to accommodate the institute’s growth to 400 students.
Chef Lecturer Karin Rechsteiner was selected to represent the Australian Team in the Culinary Olympics in 2020.
Adelaide was a major sponsor for high-profile culinary event Tasting Australia, presenting two highly successful workshops: Food Photography and Styling; and Professional Food Writing. Adelaide’s degree programmes continue to attract strong enrolments with the Bachelor of Business (Food Entrepreneurship) student Daniel Han Kin Juan taking out second place in Study Adelaide’s 2017 International Student Awards.
In July, Perth welcomed its first cohort of students into the Bachelor of Business Convention and Event Management. A second degree will be delivered in January 2018, Bachelor of Business Tourism Management, with a new group of 22 students.
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