Le Cordon Bleu 2021

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LE CORDON BLEU 2021 CAREER RESIDENTIAL DATES DISCOVER Adelaide Melbourne 19th – 21st April 7th - 9th April le cordon bleu 27th – 29th September 20th - 22nd September 2021 Sydney Brisbane 6th - 8th July 7th & 8th July 16th - 18th November 22nd & 23rd September Le Cordon Bleu Australia Head Office Level 2, D & E Block, Days Road, Regency Park, Adelaide SA 5010 T +61 8 8348 3000 F +61 8 8346 3755 Toll Free 1800 064 802 Disclaimer: Correct at time of printing, February 2021. E [email protected] Le Cordon Bleu reserves the right to alter or cancel the programme due to insufficient enrolments. A refund will cordonbleu.edu/australia be provided upon class cancellation. 3 DAY CAREER RESIDENTIAL WOULD YOU LOVE TO We’re opening our doors to high school students in Years 11 & 12, to see inside one of the world’s leading culinary and hospitality BE AN AWARD-WINNING institutions to provide you with the best possible global industry insight! Meet Le Cordon Bleu chefs, hear from industry professionals, CHEF, A LUXURY HOTEL discover what Le Cordon Bleu Culinary Arts programmes involve MANAGER, OR OWN and experience hands-on cookery classes. Enquire now about our Residential, designed to take your passion A POPULAR CAFE for gastronomy and hospitality to the next level... and join us at Le OR RESTAURANT? Cordon Bleu in July & November 2021! YOUR ITINERARY INCLUDES: ACCOMMODATION Students will be staying at Quest Macquarie Park, 71 Epping Road, § Create cuisine and Macquarie Park. The accommoda- pâtisserie delights in our tion will feature a 24-hour reception commercial kitchens with and security. our Le Cordon Bleu chefs. WHEN CONTACT § Learn about the art of food and beverage service and 6th - 8th July JOAN KIM Regional Officer master the tricks of the 16th - 18th November Mobile number: 0437 952 529 trade. Email: [email protected] WHERE § Visit some of Sydney’s prestige hotels and Residential students will meet at JOIN US, COST restaurants for behind Quest Macquarie Park, 71 Epping Cost for the 3 day Residential the scene tours. Road, Macquarie Park, Sydney to APPLY ONLINE experience is just $400, which will begin the 3-day residential tour. § Learn what it takes to be You can apply and Pay online via be deducted from your tuition fees successful from industry The tour will then conclude back at the link below: when you enrol in your Le Cordon experts and Le Cordon our Le Cordon Bleu Sydney campus, https://www.cordonbleu.edu/ Bleu programme. where all of our workshops & sydney/enter-the-world-of-le- Bleu alumni. Cost includes all meals, kitchen experience are held. cordon-bleu/en accommodation and activities § Every Residential we plan Entry requirements for the residential (excluding airfares or transport our industry workshop. Hotel tours, sales, events, kitchens, marketing, managing, participants must be that they to and from the Residential These are designed around food & beverage, restaurants, human resources are currently enrolled in high programme). the latest trends, seasonal school in Years 11 or 12. ingredients and availability of expert teachers. § Chat with our Industry Engagement team and current students to learn about the Le Cordon Bleu experience on campus and how we can connect you with the best venues in Sydney via our work placement program. .

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Culinary Arts & Hospitality Management
CULINARY ARTS & HOSPITALITY MANAGEMENT PROGRAMMES The Leading Global Network of Culinary Arts and Hospitality Management Institutes LE CORDON BLEU, A PASSPORT TO EXCELLENCE Founded in Paris in 1895, Le Cordon Bleu is the leading global network of Culinary Arts and Hospitality Management institutes. With more than 35 establishments in 20 countries, Le Cordon Bleu is committed to providing technical and university training programmes for working in the restaurant industry, oenology, hospitality and tourism, from initiation through to MBA. Pedagogical innovation is firmly rooted in the institute’s DNA. The curriculum includes the technological, material and ingredient evolutions which shape the Culinary Arts, and the trends which influence standards in the restaurant and hospitality industry. 20,000 20 130 35 GRADUATES INSTITUTES ANNUALLY COUNTRIES NATIONALITIES “Le Cordon Bleu gave me the ideal training to work in a professional kitchen.” Pooja Dhingra, India - Diplôme de Pâtisserie, 2008 “Thank you Le Cordon Bleu Paris, you changed my life!” Paula Moulton, USA - Art, Science and Wine Management Diploma, 2012 “The culinary training at Le Cordon Bleu Paris helped me to develop my cooking style combining innovation, balance, fresh products and culinary refinement.” Darren Chin, Malaysia - Grand Diplôme®, 2012 WHY LE CORDON BLEU PARIS? • Learn in state of the art facilities – the brand new institute in Paris opened in 2016. Located alongside the river Seine and close to the Eiffel Tower, benefit from some of the most advanced facilities and
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Welcome to Le Cordon Bleu Malaysia. Where Tradition Meets Innovation
Welcome To Le Cordon Bleu Malaysia. Where Tradition Meets Innovation. Table of Contents 03 Message from the President 05 About Le Cordon Bleu 06 Why Le Cordon Bleu Malaysia 08 Grand Diplôme® 09 Course Structure 10 Grand Diplôme® Core Content 12 Class Structure 13 The Pathway to Success André J. Cointreau President & CEO Le Cordon Bleu 14 Le Cordon Bleu Boulangerie Diploma Message from the 16 Le Cordon Bleu Master Chef Management Diploma President 18 Chefs With a legendary but contemporary paths. Le Cordon Bleu views Kuala Working with our professional international reputation in the Lumpur with its vibrant food scene staff you can be assured of culinary arts, Le Cordon Bleu and forward-looking cuisine as an up-to-date levels of training and 22 A Host Of Amenities provides the ultimate training in important location for its newest instruction for the achievement contemporary hospitality sector school. It represents the French Art and fulfilment of your education education. Through its many schools, de Vivre in a large multicultural city for restaurant, catering business or the group is dedicated to preserving with abundant fresh produce, great entrepreneurial venture. Excellent Accomodation 23 and passing on the mastery and history and a confident future. appreciation of the culinary arts and In the Sunway Le Cordon Bleu restaurant management. Le Cordon Bleu’s intensive School, we invite you to experience 25 Notes programmes offer immeasurable the Le Cordon Bleu tradition, Since its establishment in 1895, opportunities for new learners, expertise and passion to design Le Cordon Bleu has embodied the established professionals and your international career and join spirit of French cuisine and culture.
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LE CORDON BLEU- Prospectus
culinary arts & hospitality management institute wellington • new zealand Bonjour & Welcome to Le Cordon Bleu New Zealand, one of our newest and brightest Culinary Arts and Hospitality training institutions in the world. Founded in Paris in 1895, and now with over 50 schools in 20 Being a student at Le Cordon Bleu is not only about studying countries and with students from over 80 different nationalities, to realize one’s dreams, it is the pathway to becoming one of the Le Cordon Bleu will be celebrating its 120th anniversary in 2015. future stars of this amazing industry. Our much sought after Excellence, passion, creativity, knowledge and history are the values Alumni, located throughout the world, have consistently reached to describe one of the world’s only global educators in the culinary levels of near-perfection and standing that truly reflects and arts, hospitality and tourism management sector. honours the dedication, passion and knowledge taught throughout our global hospitality network. Le Cordon Bleu New Zealand is dedicated to preserving and passing on the mastery and application of the Culinary Arts We invite you to start your journey at Le Cordon Bleu and we through Culinary Certificates, Diplômes, Le Grand Diplôme – look forward to sharing your dreams, seeing your successes and our highest culinary award – through to our unique and globally welcoming you to our family. recognised Bachelor of Culinary Arts and Business Degree. Our reputation as one of the world’s premier culinary training institutes has endured by actively keeping our courses up-to-date and industry relevant, using innovative new technologies, partnered with some of the world’s greatest Chef lecturers.
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Le Cordon Bleu Japan Launches Japanese Cuisine Diploma, Commences Recruitment for 2017 Autumn Term
Le Cordon Bleu Japan Launches Japanese Cuisine Diploma, Commences Recruitment for 2017 Autumn Term TOKYO, Mar. 21, 2017 In response to the increased international market growth in Japanese cuisine since the UNESCO recognition oF ‘washoku’ as an intangible cultural heritage, Le Cordon Bleu Japan is launching a Japanese cuisine diploma program. As a global leader in culinary and hospitality education, with a network of more than 35 institutions in over 20 countries, Le Cordon Bleu has drawn upon over 120 years of expertise to create this new program. This 4-level program covers a comprehensive range oF topics to provide students with a Full range of skills and knowledge relating to authentic Japanese cuisine. Students will embark on a journey to discover a whole new world oF technical skills, cooking methodologies, specialist ingredients, equipment and tableware applied to over 200 recipes in traditional, regional and modern Japanese cuisine. Each level oF the program is complemented by unique industry research activities and interactive learning experiences. These activities provide real-life insight into the deep culture and etiquette behind Japanese cuisine. Ilyoung HONG, Representative Director of Le Cordon Bleu Japan, states that Le Cordon Bleu Japan has been recogniZed as the First international culinary institute in Japan to issue the “Taste of Japan” certification for Japanese cooking skills in Foreign countries which has been established based on ofFicial guidelines set up by the Ministry oF Agriculture, Forestry and Fisheries (MAFF). Future graduates will receive “Taste of Japan” bronze and silver badges together with a Le Cordon Bleu Diploma, providing them with credibility and recognition in the culinary industry at a local and global level.
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The Best 25 the Best of the Best - 1995-2020 List of the Best for 25 Years in Each Category for Each Country
1995-2020 The Best 25 The Best of The Best - 1995-2020 List of the Best for 25 years in each category for each country It includes a selection of the Best from two previous anniversary events - 12 years at Frankfurt Old Opera House - 20 years at Frankfurt Book Fair Theater - 25 years will be celebrated in Paris June 3-7 and China November 1-4 ALL past Best in the World are welcome at our events. The list below is a shortlist with a limited selection of excellent books mostly still available. Some have updated new editions. There is only one book per country in each category Countries Total = 106 Algeria to Zimbabwe 96 UN members, 6 Regions, 4 International organizations = Total 106 TRENDS THE CONTINENTS SHIFT The Best in the World By continents 1995-2019 1995-2009 France ........................11% .............. 13% ........... -2 Other Europe ..............38% ............. 44% ..........- 6 China .........................8% ............... 3% .......... + 5 Other Asia Pacific .......20% ............. 15% ......... + 5 Latin America .............11% ............... 5% .......... + 6 Anglo America ..............9% ............... 18% ...........- 9 Africa .......................... 3 ...................2 ........... + 1 Total _______________ 100% _______100% ______ The shift 2009-2019 in the Best in the World is clear, from the West to the East, from the North to the South. It reflects the investments in quality for the new middle class that buys cookbooks. The middle class is stagnating at best in the West and North, while rising fast in the East and South. Today 85% of the world middleclass is in Asia. Do read Factfulness by Hans Rosling, “a hopeful book about the potential for human progress” says President Barack Obama.
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Access and Participation Statement
Access and participation statement Introduction Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities trained every year. Le Cordon Bleu officially opened its doors as a culinary school in Paris in 1895. The first Cordon Bleu class was held in January 1896 on rue St Honoré near the Palais Royal. In 1931, former student Dione Lucas helped to open a school under the Le Cordon Bleu name in London. The London school then re-opened after the war at 31 Marylebone Lane. As the reputation grew, the London school relocated to a larger building at 114 Marylebone Lane in 1968. For over a century, Le Cordon Bleu has become a leading authority on culinary techniques, training and education. In January 2012, the school relocated to brand new premises at 15 Bloomsbury Square near the British Museum. The new school premises feature professional modern kitchens and classroom facilities offering students the latest and most innovative opportunities in culinary education. The following statement has been prepared in response to the stated “national priorities” for Higher Education in the following areas: • Access: To increase the entry rates of students from underrepresented groups to higher education; • Success: To improve the non-continuation rates of students from underrepresented groups; and • Progression: To improve the rates of progression of students from underrepresented groups. It also seeks to outline Le Cordon Bleu’s ambitions and strategy in this area and explain some of the specific actions in place to support students.
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[Food for Thought (Series): Ep. 1 the Legacy of French Cooking] Intro
[Food for Thought (Series): Ep. 1 The Legacy of French Cooking] Intro: You’re listening to Death and Numbers, a podcast created by the Humanities Media Project in the College of Liberal Arts at the University of Texas at Austin. Today we crack open two cookbooks to ask: when did French cuisine become synonymous with fine dining? Introductory music - theme “music” of Julia & Jacques cooking at home A: I’m Amy Vidor. C: And I’m Caroline Barta. A: This episode explores questions Caroline and I often ask each other, such as: How can collaboration impact the success of a project? How can learning benefit from shared labor? C: Our first episode in the series, “Food for Thought,” examines how food writing shapes cultural transmission. For today’s story, we begin in 1651... [Pause] A: ...with the publication of Le Vray Cuisinier François (The French Cook) by François Pierre de la Varenne. C: La Varenne’s cookbook established modern French cuisine and helped launched the home cook. In his preface, La Varenne writes, (quote) Dear Reader, in recompense all that I would ask of you is that my book be for you as pleasurable as it is useful (unquote). A: La Varenne presents a shocking concept for the 17th century reader: the notion of cooking as fun. The wording of the preface signals that La Varenne may have written this book to encourage cooking as a leisure activity, rather than a professional endeavor. [Pause] C: What changes with La Varenne, and those that follow him, is access. Before the 1600s, cooking was a carefully protected set of skills, monitored by guilds.
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Travel Guides for Food Lovers
Travel Guides for Food Lovers © 2016 bitesee, inc. Gastronomic Guide: Paris Bienvenue to Paris and to bitesee’s inaugural Gastronomic City Guide! This handy guide is designed to serve as a compass for food-driven travelers who care more about sampling the city’s best macaron than lining up to see the Mona Lisa. In it you’ll find recommendations on where to eat, drink, and shop like a local in this most savory of cities. Should you want to dig deeper into the culinary culture, as we sure do, we’ve got intel on authentic cooking classes, an incredible guided eating tour, a life-changing chocolate adventure, and more food-and- drink activities. Bon Appétit and Happy Biteseeing! Eat + Drink Immersed in food, visitors relish Paris’s incredible fare. However, this culinary capital is a bit overwhelming—even for the most seasoned traveler. Luckily we tapped Katie Mascaro to open her blackbook and let us in on where to eat, drink and shop like a local. Katie has been imbibing and gorging her way through the city as a resident of the Marais for the last 16 years. And we have first-hand knowledge that her palate is up to snuff. Coffee / Breakfast $$$$ Solo Travelers Café Coutume 5th Arrondissement “Ideal for petit déjeuner, Sunday brunch, and expert espresso anytime. Experienced baristas serve up expert brews via their Synesso Cyncra with single origin beans and espresso- based drinks like vanilla lattes and cortados. There’s food here too on par with the coffee with options ranging from light and healthy (fresh pressed juices, granola with yogurt and roasted fresh fruit, “Detox Veggie Brunch”) to hearty (eggs Benedict with smoked trout).
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Productization of a Potential New Service of Culinary Tours Case Company: Holiday Club Saimaa
Saimaa University of Applied Sciences Faculty of Business Administration, Lappeenranta Degree Programme in International Business Alexandra Karaseva Productization of a Potential New Service of Culinary Tours Case Company: Holiday Club Saimaa Thesis 2016 Abstract Alexandra Karaseva Productization of a Potential New Service of Culinary Tours Case Company: Holiday Club Saimaa, 33 pages, 1 appendix Saimaa University of Applied Sciences Faculty of Business Administration, Lappeenranta Degree Programme in International Business Thesis 2016 Instructors: Lecturer Emmi Maijanen, Saimaa University of Applied Sciences Anatoly Lvov, Holiday Club Saimaa The research was conducted for a case company Holiday Club Saimaa. The purpose of the study was to analyse the market for a potential new service of culinary tours in Holiday Club Saimaa and productize this service for the company. The preliminary information for the research was gathered from resources such as scientific literature, the Internet resources, and also from a Bachelor's thesis by Anatoly Lvov. Moreover, the data were collected via personal interviewing of potential customers: an executive director of the culinary school Ragout (Moscow), a CEO of Ilya Lazerson's culinary studio (Saint Petersburg), and a leading specialist in budgeting strategy department of the Central Office of LUKOIL (Moscow). In the study the following concepts were used: business-to-business marketing, market segmentation and marketing mix 7Ps. Based on the research results, the plan on how a service should be productized was created. Keywords: culinary tourism, culinary workshop, productization, teambuilding, B2B, 7Ps, Russia Table of contents 1 Introduction to the case company and culinary tours .................................... 4 2 Research objectives and methodology .......................................................... 6 2.1 Thesis objectives ....................................................................................
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Le Cordon Bleu Career Guide 13 Y - in R T S S As O Y T Y T E T R T U D N O I L a C N R O E I T D E T I E G N N I E Oom E I S M R
Culinary Arts Career Paths Pâtisserie and Baking A menu of possibilities Hospitality & Restaurant Management A Foundation of Innovation and Inspiration At Le Cordon Bleu culinary, pastry and baking, and hospitality education is our sole focus. Our schools offer quality, hands-on programs that combine Le Cordon Bleu classic culinary techniques with modern innovation and the latest in global cuisine. Our programs are designed to immerse you in the culinary/hospitality world where you’ll have the opportunity to spend significant time in the kitchen learning – and doing – what you love, alongside professional chef instructors.The skills they teach can be applied to any cuisine from traditional to trendsetting. Through our attention to the needs of the industry and our relationships with employers, we have built a reputation for graduating students with the skills to pursue career opportunities in the culinary and hospitality industries. L e C o r d o Culinary Aspirations n B l e u For someone with a love for great food and a passion for cooking, a C a r e Possible Career Paths e culinary career can offer a variety of opportunities. Eating and preparing r G u i good food is not only necessary; it is one of the truly great pleasures in life. d Entry-Level e People come together over food as a way of getting to know each other, to • Cook conduct business, to celebrate, have fun or just to break up their routine. 3 • Line Cook Culinary professionals are involved in the preparation, presentation and • Assistant Manager service of all types of food and must be able to apply their basic skills to • Caterer any cuisine – from traditional to contemporary, elegant to casual, and every • Baker ethnic variety or fusion from around the world.
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2010-201454-1-Enrollment Form-V2.Qxp
PROCESSOR STAMP DATE RECEIVED HERE PLEASE COMPLETE UNITEDHEALTHCARE INSURANCE COMPANY THIS FORM IN BLOCK ENROLLMENT FORM FOR STUDENTS AND THEIR DEPENDENTS LETTER PRINT USE BLACK INK TO ENROLL IN THIS PLAN ONLINE, GO TO WWW.UHCSR.COM CAREER EDUCATION CORPORATION 2010-201454-1 SOCIAL SECURITY # - - or SCHOOL ID# PRIMARY INSURED STUDENT NAME: Last (Family) Name First (Given) Name Middle Initial GENDER: ❑ Male ❑ Female DATE OF BIRTH: ______ - ____ - ______ EXPECTED DATE OF GRADUATION: ______ - ____ Check one Month Day Year Month Year MAILING ADDRESS: House/Building Number and Street Name - Apt. or P.O. Box # or Rural Route City County State ZIP Code PERMANENT ADDRESS: House/Building Number and Street Name - Apt. or P.O. Box # or Rural Route City County State ZIP Code TELEPHONE # - - E-MAIL ADDRESS: ______________________________________________ Complete information below for Dependents to be insured. Dependent coverage is available only for Students insured under the Plan. SPOUSE: - - ❑ Male ❑ Female Date of Birth : - - Social Security Number (Check One) Month Day Year First (Given) Name M/I Last (Family) Name CHILD: - - ❑ Male ❑ Female Date of Birth : - - Social Security Number (Check One) Month Day Year First (Given) Name M/I Last (Family) Name CHILD: - - ❑ Male ❑ Female Date of Birth : - - Social Security Number (Check One) Month Day Year First (Given) Name M/I Last (Family) Name CHILD: - - ❑ Male ❑ Female Date of Birth : - - Social Security Number (Check One) Month Day Year First (Given) Name M/I Last (Family) Name CHILD: - - ❑ Male ❑ Female Date of Birth : - - Social Security Number (Check One) Month Day Year First (Given) Name M/I Last (Family) Name NOTICE TO STUDENT: Coverage will be effective the date the correct premium is received by the Company or a representative of the Company or the effective date of the coverage period, whichever is later, unless otherwise stated in the Master Policy.
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Alma Lach's Kitchen
Alma Lach’s Kitchen: Transforming Taste The art of cooking rests upon one’s ability to taste, to reproduce taste, and to create taste. To achieve distinction the cook must taste everything, study cookbooks of all kinds, and experiment constantly in the kitchen. I stress in my writing and teaching the logic of food preparation; for the cook who possesses logic, knows how to create dishes rather than being content merely to duplicate the recipes of others. —Alma Lach In the pioneering culinary era of the mid-twentieth century, Chicago chef Alma Lach was one of the primary figures who transformed traditional American cooking. She did so by introducing the history and principles of French cooking, thus opening midcentury American kitchens to new techniques and ingredients. As a chef, cookbook author, and food consultant, Alma was widely known for her bestselling book, Cooking à la Cordon Bleu (1970), later revised, with added material on regional French cuisine, and published by the University of Chicago Press as Hows and Whys of French Cooking (1974). Alma was a graduate of Le Cordon Bleu cooking school in Paris (Grand Diplôme, 1956). She spent a lifetime exploring taste around the globe. With her husband Donald Lach, the Bernadotte E. Schmitt Professor of History at the University of Chicago, she traveled throughout the world, including Italy, India, France, and China. Her daughter, Sandy Lach Arlinghaus, describes her mother as “doing scholarly research involving great cuisine.” Her education at Le Cordon Bleu helped her see cooking as having a “logical order rather than as an assemblage of a recipe here and there.” Alma thought constantly about food; to her, presentation was an integral part of creating and enjoying great cuisine.
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