The introduction of an International Hotel Management degree at Le Cordon Bleu’s Sydney campus presents a fantastic new study and career opportunity for aspiring international hospitality students.
This new course – ready to accept students for 2012 – signals an exciting development for the busy Sydney campus that was the foundation site for Le Cordon Bleu in Australia and the Southern Hemisphere, and began delivering the company’s famed culinary arts degrees in 1996.
History and prestige is vitally important to Le Cordon Bleu. For more than for 110 years, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality, making it the recognised world leader in premium quality education and training for the Culinary Arts and Hospitality industries. Its long history of success proves that Le Cordon Bleu provides the right pathways for its graduates to progress and be in contention for dynamic employment opportunities.
The new Bachelor of Business (International Hotel Management), offered at the North Sydney Institute’s Ryde College, is an important new component within the organisation’s rich culinary education portfolio. This intensive three-year program focuses on preparing students at management level for a range of careers in the international hospitality industry through a multi-disciplinary program that incorporates simulations and real-life professional practices and strategic thinking. This program also offers an opportunity to specialise through a series of elective courses, covering food and beverage preparation, wine marketing, conferences and exhibitions management, that all relate to the international hotel sector.
Le Cordon Bleu’s multi-disciplinary program pulls focus on contemporary professional practices, with a strong emphasis on the entrepreneurial and culinary aspects of hospitality. Importantly, class activities are supported by two six-month industry placements for students, who will benefit from Le Cordon Bleu’s longstanding relationships with leading hospitality businesses.
This new course is a valuable addition to the prestigious educational platform created at Le Cordon Bleu’s Institute of Culinary Arts in Sydney, which also offers other specialised courses in cuisine, patisserie and professional culinary arts management.
With its focus on providing elite scholastic training in front-line management and with its attachments to leading hospitality employers, Le Cordon Bleu offers courses that prepare students expertly to adapt their knowledge into a competitive professional environment – with the badge of prestige attached to their degree.