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International »  STUDENTS

international recipe

Fougasse is a traditional style of bread found throughout the Provence-Alpes-Côtes d’Azur (PACA) region. It is distinctive thanks to it being flat with open slits, but its shape can vary. Variations on the fougasse are readily available, with a variety of ingredients depending on the baker’s choice. In this recipe, olives, oven-roasted tomatoes and garlic, and aromatic herbs are added to the dough, making the fougasse explode with the flavors of southern France.
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31 July - 9 August 2015

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels.
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International Student of the Year - Excellence Awards

Competing with over 23,000 students in our region Le Cordon Bleu would like to congratulate Gyoka Yau Okina our Le Cordon Bleu Sydney student who won International Student of the Year at the Excellence Awards held recently at Ryde. She was also nominated and won Vocational Student of the year at this year’s and was recognized as special award winner for the Women in a non-traditional trade or vocation sponsored by Women NSW. Gyoka Yau Okina studied the Advanced Diploma of Hospitality at Le Cordon Bleu and is now an alumna of the Le Cordon Bleu Sydney campus.
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Australian Cake Decorating Championships 2015

Congratulations to Le Cordon Bleu Sydney Advanced Diploma of Hospitality alumna Jinhee Park for winning first prize in the recent 2015 Australian Cake Decorating Championships by Loyal. Held at the Cake, Bake and Sweets Show in Sydney on Thursday June 11 the competition was hotly contested with some of Australia’s most professional and passionate bakers and pâtissiers competing for several awards including Wedding Cakes, Novelty Cakes and Sugar Craft.
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Welcome to the Student Community

Students of over 70 nationalities come to Le Cordon Bleu with a willingness and enthusiasm to share their cultures. In the hallways of the schools, one hears French, English, Spanish, Portuguese, Korean, Japanese - all expressing a common passion for exellence. In 1995, Le Cordon Bleu Paris welcomed the first ever Chinese government sponsored students from Shanghai. Contributing to this diversity, you will have the opportunity to share your cultural background in a culinary or entrepreneurial context.

This section is reserved for Le Cordon Bleu students. It provides resources to assist you during your training at Le Cordon Bleu.

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