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COMMERCIAL COOKERY COURSES IN AUSTRALIA

　

ABBEY College Australia - Sydney

International Institute of Business & Technology - Sydney

Sydney School of Business & Technology - Sydney

Holmes Institute - Sydney and Melbourne

TAFE SA - Adelaide

TAFE NSW - Sydney

Australian Institute of Commerce and Language (AICL) - Sydney

Carrick Institute - Sydney / Melbourne

Le Cordon Bleu - Sydney / Adelaide

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ABBEY COLLEGE AUSTRALIA

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INTERNATIONAL INSTITUTE OF BUSINESS & TECHNOLOGY

　

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SYDNEY SCHOOL OF BUSINESS & TECHNOLOGY

　

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HOLMES INSTITUTE

　

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TAFE SA

　

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TAFE NSW

Get a job straight away!
TAFE NSW graduates can go straight from study into management-level careers anywhere in the world. Our specialist teachers use the latest technology to ensure your course equips you to be job-ready for success.

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CARRICK INSTITUTE OF EDUCATION

　

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Australia

　

Le Cordon Bleu is a global leader in hospitality and gastronomy education. Our schools in Sydney and Adelaide, have students from around the world (see map). We have expanded our education focus to include post-graduate awards, in alliance with excellent local universities and colleges.
　

Le Cordon Bleu¨s role as an educational leader at the forefront of the hospitality industry, has been our mission and as we continue to work closely with our industry peers to meet current and future needs.  We have been successful at extending the classroom experience through the addition of support materials such as books, digital tools and on-line learning.  We partner with other leaders in gastronomy, culture and education.  Through strong consulting and licensing, we are able to adapt our expertise to any need and fill any gap. 

 

 But Le Cordon Bleu is not one- dimensional in our mission.  Our philosophy is based on the French ＾Art de Vivre￣, the art of living.  This is part of every culture and what the hospitality industry as a whole strives to uphold and support.   The French have a strong history with the names of Escoffier and Bocuse, though separated by a century, continue to inspire and help direct our future.  Today¨s chef is no longer just an artist, but a manager, a chemist, a businessperson, an entrepreneur.  The challenge for them is how to successfully adapt to modern demands while respecting and maintaining the traditions that have been the cornerstone of gastronomy.  Le Cordon Bleu follows the genealogy of Auguste Escoffier, the father of French cuisine, through Henri-Paul Pellaprat, and continue through our students who come to us, from more than 70 countries, to learn from the source.  They are tomorrow¨s leaders, they are tomorrow¨s mentors.

　

LE CORDON BLEU WORLDWIDE LEADER IN CULINARY EDUCATION

Founded in Paris in 1895, today the presence of Le Cordon Bleu encompasses 26 international schools in 15 countries, attended by more than 18,000 students every year. The origin of the expression ＾Cordon Bleu￣ comes from the 1578 foundation of the Order of Knights of the Holy Spirit. The members of the order wore a medal suspended on a blue ribbon and their spectacular feasts became legendary.

Internationally recognized since the first years of its creation, the school received its first Russian student in 1897, then its first Japanese student in 1905. Its success was such that after 1945, it was the only school in France accredited by the United States for professional re-training of American soldiers under the GI Bill. In 1954, Audrey Hepburn came to Le Cordon Bleu Paris for the launch of her film Sabrina.

The Master Chefs of Le Cordon Bleu, of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions, pass on their expertise each year to students from more than 70 countries. They teach the techniques and methods of cuisine, pastry and bread baking which have been codified in France over the last 500 years, and which are applicable to any world cuisine.

In less than nine months, it is possible to obtain Le Grand Diplôme Le Cordon Bleu, which is recognized worldwide by culinary professionals; the international passport to a great career. Most recently Le Cordon Bleu International has launched Associate Degree and Diploma courses in Restaurant and Hospitality Business that are accredited in North and South America, and in Australia the Bachelor and MBA degrees in International Hotel and Resort Management and Master of Arts in Gastronomy.

Restaurants, bakeries and coffee shops have been developed under the Le Cordon Bleu trademark. Le Cordon Bleu is also often solicited as an advisory consultant to companies such as cruise lines and culinary product manufacturers. Each year, Le Cordon Bleu participates in more than 50 international events such as festivals, professional conferences and competition juries. Le Cordon Bleu is an equally active member in culinary and cultural associations like the Alliance Française of Paris (where it sits on the Administrative Council), the Chaîne des Rôtisseurs, the IACP (International Association of Culinary Professionals) and several others.

Since its inception, Le Cordon Bleu has published cookbooks for amateurs and professionals. Its most recent series, the "Le Cordon Bleu Home Collection", has been translated into 17 languages. Sales have reached more than 6 million copies, of which nearly one million were the French language editions.

The sister company of Le Cordon Bleu, Pierre Deux-French Country, which specializes in interior decoration, also participates in the development of the French Art de Vivre (the Art of Living Well) with 15 boutiques in the United States and Japan.

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