International Hospitality Management School in Australia

Le Cordon Bleu Australia:
Le Cordon Bleu, one of the world's most prominent organisations dedicated to culinary, hospitality and tourism education, was founded in Paris in 1895. Le Cordon Bleu Australia educates over 2,000 students each year at its Adelaide, Sydney and Melbourne schools in a wide range of culinary arts and hospitality management degree, diploma and certificate programs. We provide the most prized and cutting edge qualifications to service the needs of the international hospitality & allied industries.

Master Degrees
o Le Cordon Bleu Master of Gastronomic Tourism
o MBA (International Hotel & Restaurant Management)
o Master of International Hospitality Management

Bachelor of Business
o Le Cordon Bleu Online Pathway
o International Hotel Management 
o International Restaurant Management
o Food Entrepreneurship
o Wine Entrepreneurship
o Culinary Management

Culinary Arts
o Professional Culinary Management Program 
o Certificate III in Hospitality (Commercial Cookery) or (Pâtisserie)
o Diplôme de Cuisine
   (Basic, Intermediate, Superior Cuisine)
o Diplôme de Pâtisserie
   (Basic, Intermediate, Superior Pâtisserie)

Le Cordon Bleu Australia offers a passport to a vibrant and exciting career in hospitality, culinary arts & tourism.

Our prestigious qualifications enable graduates with the right blend of passion, drive and commitment to reach the top of their chosen profession globally. Graduates of Le Cordon Bleu leave with a world renowned qualification that differentiates them from the crowd and connections that will last a lifetime. Studying at Le Cordon Bleu Australia is also an exciting opportunity for students to experience a new culture in a safe and supported environment.

Our academic staff’s qualifications are of the highest order, with many years of leadership in hotel and hospitality management reflecting a deep understanding of the challenges graduates and students face within a career in this exciting industry.

Workplace experience is a critical component of the Le Cordon Bleu Bachelor degree. To complement the theoretical study components, each student is required to undertake two 6 months of professional experience in Stage 2 & Stage 4 (20-22 weeks). During the placements, students are employed to work in the following areas as examples:

- Food and Beverage Attendants
- Housekeeping Attendants
- Kitchen Hands, Porters (including Night Porter)
- Front Office (in any position including Night Audit / Porter)

The Master of International Hospitality Management is focused on developing general management and leadership capabilities immersed in a rich global perspective. A critical element of the industry focused Masters is the Hospitality Industry Experience – a 6 month industry placement to provide an opportunity to apply and integrate knowledge learnt in the classroom.

Benefits of Professional Experience:
The students that undertakes Professional Experience have the unique opportunity: 

- To apply, develop and evaluate acquired knowledge and skills in the workplace, and
- To experience, evaluate and gain valuable insight into the real life work environment of organizations including a range of supervisory and management styles as well as operational procedures, processes, systems and philosophies of the organization, and
- To build a collection of personal workplace experiences that they can reflect upon and relate theoretic subject content against.

In some cases, after the students complete their Professional Experience, some will return to their host employer upon Graduation. This outlines the importance of students time in Industry - a time to not only reflect on their learning but to network with Industry and start building their careers.

The name Le Cordon Bleu has been synonymous with culinary excellence since the 16th century when King Henry III created one of the most important orders in France, “L’Ordre du Saint-Esprit.” Symbolizing this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognized and celebrated.

Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel. On January 14th, 1896 the first cooking demonstration ever to be held on an electric stove was staged at Le Cordon Bleu in an effort to promote the magazine and launch the Paris cooking school. From this point on, the international reputation of Le Cordon Bleu spread rapidly. Great chefs came to the school to teach students further contributing to the world-renowned reputation of the school. As a result, students from a variety of countries were enrolling in classes as well as notable figures including Julia Child in 1950.

Today, Le Cordon Bleu proudly offers more than 29 international schools across 5 continents, and is attended by more than 20,000 students every year. Students are taught by our Master Chefs, of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions and titles such as Meilleur Ouvrier de France. They pass on their knowledge of classic French cuisine and modern international culinary techniques to our students.