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PATISSERIE COURSES IN AUSTRALIA ¡¡ TAFE NSW - Sydney Carrick Institute - Sydney / Melbourne Le Cordon Bleu - Sydney / Adelaide ________________________________________________________________________ ¡¡
TAFE NSW
Get a job straight away!
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Patisserie ¡¡
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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.
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. 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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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.
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