Le Cordon Bleu
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Le Cordon Bleu Australia: Catering to diverse aspirations since 1992

Le Cordon Bleu Australia may be one of the best schools for culinary arts in the world — but it is also so much more than that. It is an institution that offers extraordinary education that meets many passions and aspirations.

Just ask Ram Bharadwaj. His journey from a wide-eyed child in Bengaluru, India, to becoming General Manager at The Savoy Hotel in Melbourne’s CBD is a testament to the power of dreams, determination and academia. As a child, Bharadwaj was captivated by the bustling hotel staff in his city. In the future, he wanted to wear the same striped uniform and work in the best hotels in the world.

Australia had many of them. With its people, places and plenty of marvels, the country draws scores of adventure seekers, luxury guests and everyone in between to its shores every year. Bharadwaj thought, where better to launch a career in hospitality?

He signed up for Le Cordon Bleu’s Master of International Hospitality Management (MIHM) program at its Adelaide campus and dived into a wide range of subjects (request more information here), ranging from risk and contingency planning to understanding the global business environment. Long hours were dedicated to research, assignments and expanding his knowledge.

After earning a Master of International Hospitality Management, Ram Bharadwaj worked for many top brands, such as Ibis, Accor and TFE Hotels.
Source: Le Cordon Bleu Australia

Today, Bharadwaj is a fulfilled leader, confidently donning tailor-made, freshly pressed suits that symbolise his meteoric rise to professional success. “Ten years ago, if someone told me that a young kid from Bengaluru was to one day be the GM (General Manager) of a hotel in Melbourne, I would have laughed,” he says. “But with perseverance and commitment, I am living proof that anything is possible with a positive mindset and willingness to learn.”

Le Cordon Bleu Australia recently launched four new programs to help others follow in his footsteps and achieve leadership positions of their dreams.

A Testimony to Excellence: Ram holds his Gold Médaille awarded to graduates of Le Cordon Bleu higher education degrees.
Source: Le Cordon Bleu Australia

The hands-on Bachelor of Business uniquely combines contemporary student and employer requirements with the latest practical and theoretical knowledge. The Bachelor of Business Administration merges hospitality and business disciplines to nurture the professional skillset needed for tomorrow’s decision-makers to thrive in various sectors.

Upskillers and reskillers are welcome to advance or switch careers with the help of Le Cordon Bleu Australia, too. The Master of Business Administration provides a broad and extensive understanding of business and management to those keen on joining the upper echelons of hospitality businesses, government organisations, established firms, or even launching their own companies. The Master of Applied Hospitality Management focuses on the skills, understanding and knowledge students need to land a rewarding career in a wider and more senior range of hospitality roles. Sign up to receive program information here.

Le Cordon Bleu Australia has just announced the launch of its $10,000 Brisbane scholarships, available to international students who enrol in the Advanced Diploma of Hospitality Management Programs (Cuisine or Patisserie). This is an exclusive offer available for a limited time and is only open to students wishing to study at our Brisbane campus in the 2023 Term 3 and 4 Intakes (July and October). Request more information here

All programs, in true Le Cordon Bleu style, are designed and delivered with the working world in mind. All lecturers are the best in their respective fields, and all academic materials are developed based on the latest research. And thanks to exclusive industry partnerships, each program is work-based, allowing students to build strong networks and even stronger skillsets well before graduating.

Matilda Smith, a Diplôme de Pâtisserie graduate, is today the owner of three “Penny for Pound” bakeries.
Source: Le Cordon Bleu Australia

Such was the case for Matilda Smith. She studied the Diplôme de Pâtisserie, which is the most rigorous and comprehensive program in classical French pastry techniques available today. Outside the classroom, Smith took on six months of Work Integrated Learning at none other than the iconic Merivale in Sydney.

This immersive experience allowed her to transcend the theoretical realm of textbooks and dive head first into the vibrant world of real-life professional pastry arts. After two years with Merivale — as its chef de partie, then pastry sous chef — and a few stints at well-known establishments across Melbourne and Sydney, Smith and her partner opened Penny for Pound. Soon, one pâtisserie turned into three, and the mentee became a mentor. As part of the international Le Cordon Bleu alumni network, Smith offers industry placements across her shops to students keen on applying knowledge — many of whom she’s hired as full-time employees.

When students ask her to share her secret to success, Smith’s words are nothing short of inspiring: “Above all, believe in yourself. You can do it, and you will get there,” she says. “But no one can do it alone, so surround yourself with the best people. Le Cordon Bleu is a very special school, and I encourage you to use their networks.”

Those interested in taking a path similar to Smith’s, but with less emphasis on sweet treats, could explore away with Le Cordon Bleu’s more general Diplôme de Cuisine. This comprehensive program provides a solid foundation in classical French culinary techniques, which serve as the bedrock for contemporary cuisine.

So what are you waiting for? Whatever your aspirations, Le Cordon Bleu Australia can help you meet them. Click here to request more information about their programs.

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