Teaching Gastronomy: A new professional development workshop for educators
Le Cordon Bleu is proud to introduce Teaching Gastronomy: A Multidisciplinary Primer, a one-day professional development workshop for teachers and professional educators in Adelaide (19 June) and Sydney (21 June).
Teaching Gastronomy will present new methods of student engagement and modes of learning linked to gastronomic themes, holistic thinking and community and environmental outcomes. This innovative workshop will provide educators with innovative options for engaging, inspiring and applying knowledge in new ways.
“If you are an experienced hospitality teacher or interested education professional and you want to give your students a greater understanding of the history and culture of food and drink, then Le Cordon Bleu’s upcoming professional learning workshop Teaching Gastronomy: A Multidisciplinary Primer is not to be missed.” - Dr Philip Brown, Dean, Le Cordon Bleu Australia
Four prominent guest speakers come together to present their current research and industry insights, including: Dr Roger Haden (Head of Discipline - Gastronomy, Le Cordon Bleu); Carole Holroyd (Teacher, Sacred Heart Senior College & Tertiary Liaison, The Home Economics Institute of Australia), Suzie Clarke (Former Teacher - Home Economics/French, Le Cordon Bleu Master of Gastronomic Tourism graduate and owner, Bundy Food Tours); Kay Richardson (Executive Director, Children’s Food Education Foundation).
Participants in the workshop also receive an exclusive opportunity to study online with Le Cordon Bleu, earning 2 credit points towards our new Le Cordon Bleu Professional Certificate.
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