DAY ONE

After a warm welcome from staff upon arrival, our guests met the Industry Engagement Team to talk about the range of industry placement (Work Integrated Learning) opportunities supported by Le Cordon Bleu, followed by a guided campus tour of our Adelaide Institute and its facilities.

Adelaide alumnus Tim Attiwill (semi-finalist, My Kitchen Rules, 2017) who studied a Le Cordon Bleu Bachelor of Business (International Catering & Events Management), visited with his food truck CAROclub to chat about his career journey, and business ownership (while feeding hungry students and staff).

After lunch, our lecturers introduced students to the Le Cordon Bleu classroom experience, with Andrew Miels hosting a Food & Beverage Service workshop, followed by an introductory Leadership and Management class with Kathryn Barber, and a lecture on International Hotel and Events by Don Deieso.

A site visit of five-star hotel Intercontinental Adelaide with Alumna Christine Rentis (Sales Director) offered students a glimpse of a hospitality workplace with a tour of the hotel’s commercial kitchen, front reception, function rooms, presidential suite and housekeeping. In the evening, students and staff enjoyed a meal together at Shiki Japanese restaurant.

DAY TWO

In the morning, students were thrilled to participate in a chocolate patisserie demo with Chef Jenni Key making chocolate truffles, giving students an opportunity to work in our state-of-the-art commercial kitchens. Shannon Hall (VET Academic Mgr) later talked about Le Cordon Bleu world-class Patisserie and Cuisine programmes, exploring potential study pathways and careers.

With a visit to Adelaide Oval and behind-the-scenes tour with Director of Cuisine Hamish Robertson, students discovered what it’s like to work for a large hospitality venue. At 2nd and 6th on Peel Street alumnus Gunawan Wu demonstrated his Garden Miso and other specialty desserts, followed by a visit to popular wine bar Mother Vine, where Alumna Connie Ying shared her industry insights and experiences. The evening ended on a high note with dinner at alumni-owned restaurant MiMi, where students heard from successful entrepreneur Steven Lee who co-owns a chain of restaurants with four Le Cordon Bleu alumni.


DAY THREE

In the morning students enjoyed a fun practical culinary workshop with Cuisine Chef Steve Cooling, creating a variety of delicious canapes in our professional kitchens, followed by an Introduction to Marketing with Le Cordon Bleu Lecturer Ian Heath.

The residential ended with an award ceremony where guests enjoyed drinks and canapes (made by students) with their parents and Le Cordon Bleu staff, while receiving their honorary parchments.

The 14 residential students were warmly invited to return after completing their high school studies to pursue their career dreams with leading global culinary arts and hospitality institute, Le Cordon Bleu.

Register for an upcoming Le Cordon Bleu Careers Residential at:

•         Adelaide Institute - register here

•         Melbourne Institute - register here
  

•         Sydney Institute – register here

•         Brisbane Institute - register here

  
  

   

CRICOS 02380M / RTO 4959