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Le Cordon Bleu Sydney students enjoyed cocktails and canapes at their Welcome & Pin Ceremony at Ambassador Restaurant where our talented culinary students managed back and front of house at the event for their peers. Stuart Walsh (Academic Manager, VET) acted as MC, Tom Milligan (Technical Director) congratulated students on their achievements, and Patrick Southon (Chef Lecturer) presented the awards.
The event is an opportunity for students to socialise and network together, while the Pin Ceremony recognises those Culinary students eligible for: Bronze Pins (for successfully completing Basic Stage), Silver Pins (for successfully completing Intermediate Stage), and Meritorious Awards.
Le Cordon Bleu students receive three honorary pins to wear on their lapels – bronze, silver and gold to commemorate progression through their study journey. At graduation, students are awarded a prestigious Le Cordon Bleu medallion in recognition of their commitment to excellence.
A group of 70 Sydney culinary students and Le Cordon Bleu staff visited Taronga Zoo for their recent Orientation event, enjoying a private Walkabout Tour to view native animals, followed by a picnic in the park overlooking Darling Harbour. Students enjoyed riding the cable car which showed them an incredible view of the Harbour.
Melbourne Institute: Orientation Field Trip
Melbourne culinary students visited Moonlit Sanctuary with Tom Milligan (Technical Director), Daniela Porta (Lecturer), and Stephanie Cincotta (Lecturer) for their Orientation Field Trip.
After travelling to Moonlit Sanctuary by coach, the group of 40 enjoyed a Private Walkabout Tour – a hosted introduction to Australian native fauna and flora, followed by a picnic under a marquee. The field trip is a delightful opportunity for new and international students to socialise with their peers and learn about Australian wildlife.
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