45 reasons to study hospitality in 2020
By 2022, Australia is expected to open an astonishing 45 new hotels & venues. For those seeking a rewarding hospitality career this means job opportunities!
A Dinner in honour hosted by HE MR Christophe Penot, the Ambassador of France to Malaysia and Mrs Yukimi during the last visit of our President and CEO Mr Andre Cointreau.
The dinner held in honour for our President was also attended by Dr Elizabeth Lee and Mr Lindon Price, director of Sunway Le Cordon Bleu, with Chef Fabrice Daniel - Le Cordon Bleu Regional Pastry Director, Chef Rodolphe Onno - Technical Director of Le Cordon Bleu Malaysia, and Ms Ming Ho - General Manager of Le Cordon Bleu Malaysia.
President & CEO Mr Andre Cointreau had a session with staffs of Le Cordon Bleu Malaysia to understand their job responsibilities during his last visit to the school on 4 & 5 July 2016.
By 2022, Australia is expected to open an astonishing 45 new hotels & venues. For those seeking a rewarding hospitality career this means job opportunities!
Young Korean entrepreneur Sang Hoon (Steven) Lee hit the ground running after graduating from Le Cordon Bleu Adelaide with coveted roles as Restaurant Manager, ...
As part of the Kimchi Festival, which took place on Saturday 19 October at the 15th district’s town hall, the Mes amis Association organised a culinary ...
On September 22, 2019, Le Cordon Bleu Tokyo hosted its Summer graduation ceremony at the Hyatt Regency Tokyo, located in the heart of Shinjuku district. One of ...
Le Cordon Bleu Adelaide welcomed The Hon. Steven Marshall MP Premier for SA to our recent Career Expo, who spoke of imminent industry growth and hospitality job ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management Institutes is delighted to announce that the class of 2018 Diplôme ...
Short Courses - October. Check out our photos. If you are one of our students, download here for your photo.
Le Cordon Bleu Paris was honoured to welcome legendary Chef Michel Guérard for an exclusive conference, uniquely for Advanced Studies in Taste (HEG) students. ...
With at least 40 percent of the food purchased as stock for restaurants, cafes and food service businesses going to waste, Tom Milligan (Technical Director, Le ...
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