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Le Cordon Bleu Newsletter
Australia: Adelaide, Sydney & Melbourne
Issue: December 2011
New Degree launched in Sydney
New London school to open
2012 Full Scholarship Recipients
Le Cordon Bleu Presents a Gingerbread Village Display
Le Cordon Bleu strengthens Team Pastry Australia
Christmas Croquembouche made with Macarons
Recipe: Stollen
New Degree launched in Sydney
Bachelor of Business (International Hotel Management)

The introduction of an International Hotel Management degree at Le Cordon Bleu's Sydney campus presents a fantastic new study and career opportunity for aspiring international hospitality students.

This new course – ready to accept students for 2012 – signals an exciting development for the busy Sydney campus that was the foundation site for Le Cordon Bleu in Australia and the Southern Hemisphere, and began delivering the company's famed culinary arts degrees in 1996.

» Read more

New London school to open
A new chapter begins for Le Cordon Bleu London in January 2012!

After nearly fifty successful years at 114 Marylebone Lane, Le Cordon Bleu London is excited to announce its new International Flagship School of Culinary Arts and UK Headquarters located in the heart of London at 15 Bloomsbury Square, WC1.

» Read more

2012 Full Scholarship Recipients

Le Cordon Bleu is pleased to announce the winners of the full scholarship offered to potential students within Australia. Applicants for the scholarship were asked to write an essay detailing how studying with Le Cordon Bleu would benefit their future hospitality goals and endeavors. This was then followed by a face to face interview with a panel of Le Cordon Bleu staff and board members.

» Read more

Le Cordon Bleu Presents a Gingerbread Village Display
At the Intercontinental Hotel Sydney

Le Cordon Bleu Pâtisserie Teachers Jochen Hess and Karen Wigston together with Le Cordon Bleu students - Amelia LOH, Matilda Jayne SMITH, Rita CHANG, Amy CHEN designed, produced and presented a wonderful gingerbread village for the Intercontinental Hotel Sydney, Café Opera foyer Christmas display.

» Read more

Le Cordon Bleu strengthens Team Pastry Australia
Head Pâtisserie Chef, Andre Sandison & Graduate Justin Yu

Head Pâtisserie Chef, Andre Sandison and Le Cordon Bleu Graduate Justin Yu have joined Team Pastry Australia and will represent Australia next year at the Asian region qualifiers for the World pastry Cup in France 2013.

» Read more

Christmas Croquembouche made with Macarons
Master Class

Le Cordon Bleu Sydney recently ran a short course for those with a passion for the art of cooking. Attendees were taught to make and assemble their own Christmas Croquembouche made with festive macarons.

Le Cordon Bleu Pâtisserie Teacher Chef Gurt Knudsen, taught the class how to make the macarons from scratch and fill the deliciously crisp meringues with four Christmas inspired fillings: spiced salted caramel, lemon infused candy cane chocolate ganache, pistachio cream, and a raspberry chocolate jelly.

Superior Pâtisserie student Matilda Smith assisted Chef Gurt on the day with the demonstration and in giving away tips and tricks of the trade.

All attendees went away with their Christmas creation, a Le Cordon Bleu apron and recipes from the day.

Recipe: Stollen

Traditionally eaten during the Christmas Season, this German fruit cake can be served hot or cold. Try it with warm custard and mulled wine or, for those experiencing a hot southern hemisphere Christmas; cool it down with ice cream.

» Get recipe

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Upcoming Events
6th to 17th January 2012
Education Expo in Indonesia

ALFALINK Australian Education Expo, SUN Education International Education Expo, Global Total Open Day 2012 and Edlink+ConneX Education Expo

21st & 22nd January 2012
OCSC International Education Expo, Thailand

At Siam Paragon, Bangkok, Thailand.

25th January - 7th February 2012
Education Fair in India

Hari Iyer, Regional Marketing Manager Le Cordon Bleu would be visiting India to participate in exhibitions and to conduct student interviews.


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