CULINARY Programmes 2019 2020 FIND YOUR PERFECT CAREER TABLE OF CONTENTS Our History and Our People 01 Continue the Tradition 32 Diplôme de Commis Pâtissier of Excellence 34 Diplôme Avancé de Gestion 02 Le Cordon Bleu Australia History Culinaire - Cuisine 03 Timeline of our Tradition 36 Diplôme Avancé de Gestion Culinaire - Pâtisserie 05 Le Cordon Bleu Medallion Australian Units of 06 Le Cordon Bleu Pin Competency 07 Our Chefs & Lecturers 37 Australian Units of Competency - 09 Industry Engagement Team Cuisine SIT30816 Certificate III in Commercial Cookery 10 Work Integrated Learning CRICOS CODE: 097325K SIT40516 Certificate IV in Commercial Cookery 11 Our Industry Partners CRICOS CODE: 097326J SIT60316 Advanced Diploma of Hospitality Management Locations and Facilities CRICOS CODE: 091098J 13 Australia 39 Australian Units of Competency - Patisserie 16 Adelaide Campus SIT31016 Certificate III in Patisserie CRICOS CODE: 097327G 18 Brisbane Campus SIT40716 Certificate IV in Patisserie CRICOS CODE: 097328G 20 Melbourne Campus SIT60316 Advanced Diploma of Hospitality Management 22 Sydney Campus CRICOS CODE: 091098J Your Quest for Excellence The Programmes 24 Grand Diplôme 41 How to apply to Le Cordon Bleu 26 Diplôme de Cuisine 44 Higher Education 28 Diplôme de Pâtisserie 45 Gourmet Short Courses 30 Diplôme de Commis Cuisinier 47 Enrolment Enquiries CONTINUE THE TRADITION OF EXCELLENCE For over 120 years, Le Cordon Bleu has been a global Today, our international network comprises more than 35 institutes in 20 countries with over 20,000 students leader in culinary, wine and hospitality education. graduating each year. By continuously evolving to meet the changing Le Cordon Bleu has made a worldwide contribution to the demands of the industry, our philosophy of conservation of the art of French living and French culture. achieving excellence remains the same. When you study at Le Cordon Bleu, you join an international network of the world’s finest practitioners, setting the highest Internationally recognised as one of the most prestigious and standards in both the culinary arts and the hospitality industry. revered cooking schools in the world, our reputation has endured by maintaining industry-relevant In recent years, our activities have diversified into culinary programmes utilising innovative new technologies. Our publications, gourmet products and professional cooking academic programmes are adapted to the future needs of equipment distribution, restaurants and even participating in hospitality services, particularly through our privileged television series and films. partnerships with governments, universities, and specialist organisations. 1 2 LE CORDON BLEU AUSTRALIA HISTORY Australia is Le Cordon Bleu’s academic hub, and part of an international expansion story starting in 1984 with the acquisition of Le Cordon Bleu Paris by Monsieur André Cointreau. In the same year, Adelaide hosted the first Australian Symposium of Gastronomy, reflecting a growing confidence in the nation’s cuisine. In 1992, Le Cordon Bleu Australia commenced operations, taking a bold new direction that would transform Le Cordon Bleu into a global education leader. The programmes developed in Australia broadened Le Cordon Bleu’s traditional cuisine and pâtisserie focus, to offer higher education management training in hospitality, restaurant management, and gastronomy. A continuing core strength of Le Cordon Bleu’s operations in Australia is its partnership with respected tertiary education providers - this model continues to drive business expansion today. Le Cordon Bleu Australia attributes its success to the calibre of its staff and the respect they inspire within industry. As guest lecturers, writers and high-profile presenters, our staff regularly travel the Be part of our proud legacy. Join us for a lifelong journey on your world to receive awards, judge prestigious pathway to culinary mastery. food and wine competitions, or present academic research to industry peers. Amitiés gourmandes, Each year, Le Cordon Bleu Australia welcomes approximately 2000 students from diverse cultures around the globe to experience a world-class education in culinary arts, hotel & restaurant management in Adelaide, Brisbane, André J. Cointreau Melbourne, and Sydney. President and CEO Le Cordon Bleu International Our work-ready graduates are highly sought after in industry and belong to an international alumni network across 35 institutes in 20 countries. 1 2 TIMELINE OF OUR TRADITION Le Cordon Bleu’s tradition of excellence began in 1895 when its first school opened in Paris. Today, Le Cordon Bleu is linked to the world’s most prestigious restaurants, the grandest hotels, and acclaimed hospitality establishments. Our reputation is built on delivering superior, industry-relevant programmes, with a perfect mix of practical and theoretical training. JJ1897 JJ1953 Paris 1895 Le Cordon Bleu Paris welcomes its Le Cordon Bleu London creates the French journalist Marthe first Russian student. Coronation Chicken dish, served to foreign dignitaries at the coronation Distel publishes a culinary JJ1905 lunch of Her Majesty Queen magazine, La Cuisinière Le Cordon Bleu Paris trains its first Elizabeth II. Japanese student. Cordon Bleu. Subscribers JJ1954 are invited to the JJ1927 The success of the Hollywood movie first cooking classes in On November 16, the London Sabrina, directed by Billy Wilder and Daily Mail newspaper, describes Le starring Audrey Hepburn, contributes October. Cordon Bleu Paris as the Babel of to the growing fame of Le Cordon nationalities: “It’s not unusual for as Bleu. many as eight different nationalities to be represented in the classes”. JJ1984 The Cointreau family, descendants of JJ1933 the founding families of Rémy Martin Rosemary Hume and Dione Lucas, and Cointreau liqueur, takes over the who trained at Le Cordon Bleu Paris presidency of Le Cordon Bleu Paris, under the guidance of Chef Henri- following Mrs. Elisabeth Brassart, Paul Pellaprat, open the school Director of the school since 1945. L’Ecole du Petit Cordon Bleu and the restaurant Au Petit Cordon Bleu in JJ1988 London. Le Cordon Bleu Paris moves from rue des Champs de Mars by the Eiffel JJ1942 Tower to rue Léon Delhomme, in the Dione Lucas launches Le Cordon 15th district of Paris. Bleu School and Restaurant in New Le Cordon Bleu Ottawa welcomes York. She also authors the bestseller its first students. “The Cordon Bleu Cook Book” and becomes the first woman to have JJ1991 a televised cooking show in United Le Cordon Bleu Japan opens in States. Tokyo and later in Kobe. The schools JJ1948 are identified as “Little France in Japan”. Le Cordon Bleu is accredited by the Pentagon for the professional JJ1995 training of young G.I.s after their Le Cordon Bleu Paris celebrates tour of duty. As a former member its 100th anniversary. of the OSS, Julia Child qualifies and enrols at Le Cordon Bleu Paris. For the first time ever, the Chinese authorities of the Shanghai District send chefs abroad for training at Le Cordon Bleu Paris. 3 4 JJ1996 JJ2011 JJ2015 Le Cordon Bleu Australia begins Le Cordon Bleu Madrid opens in Le Cordon Bleu’s 120th year operations at the request of the partnership with the Universidad anniversary is celebrated around the New South Wales government, and Francisco de Vitoria. world. provides training in preparation for the The first Le Cordon Bleu online Le Cordon Bleu Shanghai welcomes 2000 Olympic Games in Sydney. gastronomy food and wine its first students. Management courses are developed programme is launched in a global Le Cordon Bleu Melbourne opens in Adelaide, drawing on Bachelor’s partnership with Southern Cross its doors in Holmesglen. degrees, Master’s, MBA and University University. research on Hospitality, the Restaurant Le Cordon Bleu Santiago de Chile Industry, Culinary Arts and Wine. JJ2012 opens its doors. Le Cordon Bleu London moves to a Le Cordon Bleu Peru is bestowed new building in Bloomsbury square. University status. JJ 1998 Le Cordon Bleu Malaysia is launched Le Cordon Bleu Taiwan opens its doors Le Cordon Bleu signs an exclusive with Sunway University College. with NKUHT and Ming—Tai Institute. agreement with the Career Education Le Cordon Bleu New Zealand opens Corporation (CEC) to bring teaching JJ expertise to the United States and in Wellington. 2016 Le Cordon Bleu Paris relocates the to offer Associate Degrees with a JJ unique curriculum in Culinary Arts 2013 flagship school to the banks of the and Hospitality Management. Official inauguration of Le Cordon Seine river, close to the Eiffel Tower. Bleu Istanbul. JJ JJ2018 2002 Le Cordon Bleu Thailand receives the Le Cordon Bleu Brisbane opens Le Cordon Bleu Korea and Le award of Best Culinary School in Asia. Cordon Bleu Mexico welcome their offering studies in the culinary arts and first students. JJ2014 hospitality management at South Bank Brisbane. JJ Le Cordon Bleu India opens, 2003 offering students Bachelor degrees Le Cordon Bleu Peru begins in Hospitality and Restaurant operations. The institute flourishes, Management. becoming number one in the country. Le Cordon Bleu Lebanon and Le JJ2006 Cordon Bleu Hautes Etudes du Goût celebrate their 10th anniversary. Le Cordon Bleu Thailand is launched in partnership with Dusit International. JJ2009 Le Cordon Bleu schools around the world participate in the release of the Hollywood movie “Julie and Julia”, starring Meryl Streep as Julia Child, an alumna of Le Cordon Bleu Paris. 3 4 THE MEDALLION At graduation, students are awarded a prestigious Le Cordon Bleu medallion. The blue ribbon medal has been synonymous with excellence since 1578 when the highest order of French knighthood wore a gold cross on a blue ribbon in recognition of their elite standards of service. Le Cordon Bleu medallions are awarded to graduates in recognition of their commitment to excellence, and to honour their passage into industry as lifelong members of a prestigious international alumni network. 5 6 THE PIN Le Cordon Bleu students receive three honorary pins to wear on their lapels – bronze, silver and gold to commemorate progression through their study journey. Each pin commemorates an individual stage in the student journey on a quest to mastery.