The topics provide a range of learning opportunities for students to use throughout the lifecycle of their career. I still refer back to subjects such as Accounting Practices now, even as a hotel general manager.

At Le Cordon Bleu they really prepare you for working in the industry by teaching you traditional techniques and how to implement them in modern cuisine. The chefs have a lot of knowledge and the way they explained things was very understandable to everyone.

I loved being a student at Le Cordon Bleu. I loved every aspect of learning about my craft and dedicating myself to it. I was consumed by it, all the knowledge, the skills, striving for perfection. I knew it was where I belonged.

I really wanted to take my skills to the next step and I knew it had to be at Le Cordon Bleu in Australia. The teachers were all really patient and professional and that laid a solid foundation for getting us into the industry.

Choosing Le Cordon Bleu was an easy choice. The institution is world-renowned for its quality offerings and, looking back, I can definitely say studying a master's has helped me in my professional development overall.

Le Cordon Bleu gave me a really great foundation in all areas of French pastry. It was really important for me to become a well-rounded pastry chef and Le Cordon Bleu gave me exactly that.

Studying a master's at Le Cordon Bleu really gave me an understanding of the basic concepts of leadership and management which has assisted me with all my roles to-date. Apart from the extensive learnings from well-experienced facilitators, the part I loved most was forming relationships with my peers along the way.

Studying at Le Cordon Bleu was an amazing experience. Le Cordon Bleu Sydney is like a temple of culinary arts and I feel it was the best place for me to polish my craft.