When one thinks of pâtisserie, the image of delicate pastries, decadent cakes and exquisite desserts often come to mind. It's a world where precision meets ...

This month we sat down with Le Cordon Bleu Sydney Grand Diplome student Ronaldo Branyaga Budiman and discussed his Work Integrated Learning placement at Sonoma ...

Tourism is a sensitive industry that’s vulnerable to existing economic and political conditions. The same is true for the hospitality industry. At Le Cordon ...

Dr Al Marshall is a senior lecturer in marketing and postgraduate coordinator at Le Cordon Bleu Australia’s School of Business. This month, he discusses what it ...

Innovation is widely recognised by the business community as a key source of success. It is generally understood as the creation of new resources or the ...

We are pleased to announce that the Australian Government has approved Commonwealth Supported Places (CSPs) for our Undergraduate and Graduate Higher Education ...

In this current climate, many are unsure how to choose a study program, or even which career path to follow. As a leading voice in culinary arts and hospitality ...

Professor Alan Bowen-James (Executive Dean, Le Cordon Bleu Australia) addresses key questions from hospitality professionals, career changers and school leavers ...

In the current climate, the mental and physical health of students is our highest priority. In this article, we share some wellbeing initiatives recently ...

Meet Tom Milligan, Culinary Arts Technical Director of Le Cordon Bleu Australia. With an international career spanning 30 years, Tom Milligan brings a wealth of ...

Le Cordon Bleu Australia students continue to shine in industry, on-campus, in local and international competitions, in restaurant training services, and in ...

Introducing Paulina Ramintas, Le Cordon Bleu Australia’s Industry Engagement and National Alumni Officer, based in Adelaide. It’s always nice to put a Le Cordon ...