Whether specialising in the design and delivery of a world-class hotel service or training in gastronomy before a career at a top restaurant, aspiring chefs and managers are registering their interest in Hospitality courses, whose popularity has been on the rise for over a decade, mirroring growth in consumer demand for well designed and delivered services in areas such as dining, hotel and tourism products.
Gastronomy – the art of food preparation and appreciation at Le Cordon Bleu
烹飪學- Le Cordon Bleu食品準備及品嘗的藝術
It’s hard to think of a better place for the study of cookery than Le Cordon Bleu, the world famous institution of French cuisine. This organisation is 117 years old. Though its roots are in Paris – arguably gastronomic centre of the universe – Le Cordon Bleu has developed its reach with schools in 10 countries, capitalising on its reputation as the true custodian of French culinary art. Candidates for study in Australia can choose between 3 schools, in Sydney, Melbourne and Adelaide.
沒有什麼地方比世界知名法式料理學院 Le Cordon Bleu 更適合學習烹飪。
Le Cordon Bleu 有長達一百一十七年的歷史，儘管根基於巴黎—宇宙中所有美食的中心地帶，
Le Cordon Bleu 也利用其身為法式料理真傳的名譽，在全世界十個國家與其他學校結盟交流。
The incredible success of Le Cordon Bleu schools has been attributed to a winning teaching methodology. A professional chef gives a demonstration, followed by a tasting session involving students who must then successfully recreate the dish themselves. It’s an approach to learning that survives at the schools to this day, having proved its worth not only for a rigorous education in classical French cooking, from fundamentals to the most advanced, but also in truly innovative fusions and the inventions of modern gastronomy.
Le Cordon Bleu 學校多年來的成績歸功於優良的教學方式。
Le Cordon Bleu’s exclusively designed courses are carefully aligned with Australian vocational qualifications in Hospitality, such as Certificates I to IV, the Advanced Diploma and Graduate Diploma. This helps ensure that each course adheres to recognised Australian standards. However, since Le Cordon Bleu has a reputation with its own independent strength, it is probably true that the cache associated with the training will be of greater value to Taiwanese graduates. Indeed, LCB describe their famous programs as a passport to success in the culinary world.
Le Cordon Bleu 的獨特課程與澳洲旅遊觀光認證一致，如Certificates I到IV、進階文憑及畢業文憑。
然而Le Cordon Bleu一向是以其獨立發展為傲，
對台灣的學生來說Le Cordon Bleu的享譽國際的名聲可能才是最重要的。
的確，Le Cordon Bleu將他們的獨門學程形容為在烹飪界闖出天下的通行證。
Now we should take a look at some of those special Australia-based Le Cordon Bleu programs.
現在讓我們來看看以下Le Cordon Bleu 在澳洲設立的特別學程:
At LCB schools around the world, the most famous courses – the mainstay of Cordon Bleu training – are called the ‘Diplome de Cuisine’ and ‘Diplome de Patisserie’. Each course lasts 9 months but what makes LCB study in Australia special is that both programs are extended by a further 6 months of industry experience, spent in a commercial kitchen.
LCB的全球學校的知名課程是廚藝文憑(Diplome de Cuisine)及烘焙文憑(Diplome de Patisseire)。
Diplome de Cuisine Practical study (Basic + Intermediate + Superior) + Industrial placement
料理文憑實務訓練(初階+ 中階+ 進階)+ 企業實習
You may wish to start building your career from a really solid foundation, or to take your existing skills in a new direction. For a complete introduction to the art of cooking, consider the 15 month Diplome de Cuisine. The program is underpinned by Australian qualification units Certificate I, II and III in Hospitality, and LCB suggests that the course suits not only beginners but also experienced cooks.
Le Cordon Bleu 將廚藝課程分為三個階段，每個階段各需三個月。
第三階段的三個月課程稱作 Superior Cuisine，是為將學生對古典法式料理的認識延伸到經現代的新式作法。
As we have seen, Australian programs extend this to a further 6 months in an industrial placement, where the candidate completes an assessed period working in a commercial kitchen. This distinguishes LCB training in Australia – it is paid work and it is a compulsory part of the training before the award of Diplome de Cuisine.
Diplome de Patisserie Practical study (Basic + Intermediate + Superior) + Industrial placement
甜點文憑實務訓練(初階+ 中階+ 進階) + 企業實習
This 15-month course structure can be applied to a different area of specialist focus – that of pastry, or Patisserie. Separate from the Cuisine study we have just seen, Patisserie teaches the skills which chefs need for the preparation of fine desserts and pastries. Students in the Patisserie stream are guided through the preparation of breads, and doughs that use yeast. They are introduced to chocolate and fillings, developing a knowledge of creams, ice cream and mousses, with instruction in presentation and display of different dishes. Using the tried and tested method of demonstration then practice, students gradually learn techniques to prepare a wide variety of cakes and sweets.
At Superior Patisserie level, candidates are encouraged to make their work individual and personal, looking at complex desserts like gateaux and petits fours. They develop awareness of special cultural and dietary needs, while extending their hands-on skills to other areas including teamwork and how to serve specific menus.
Grand DiplomeDiplome de Cuisine + Diplome de Patisserie + Industrial placement
綜合文憑廚藝文憑+ 甜點文憑+ 企業實習
Le Cordon Bleu Grand Diplome is recognised around the world and acclaimed by many to be the world’s most prestigious culinary education. Since it covers both Cuisine and Patisserie streams plus 6 months of industry experience, the Grand Diplome provides the most comprehensive training for those embarking on a career in the culinary arts. Candidates are assessed in a range of ways – both practice and theory – and training includes the simulation of true industry situations before work placements that are carefully arranged to nurture candidates’ strengths and help them build skill-sets that will serve and help them to compete throughout a career in the Hospitality industry.
Le Cordon Bleu 的綜合文憑名聞全球，而且被稱作世界頂尖的烹飪課程。
學生將接受多方面的評量- 包括實作及理論方面- 而且課程將包含業界實況的模擬，
Hospitality and Management: Academic programs 餐飲管理: 學術課程
World-famous practical training is also extended to academic scholarship, as Le Cordon Bleu offers full Bachelor’s degrees, such as the Bachelor of Business in International Hotel Management, and Master’s degrees delivered in cooperation with the University of South Australia. Next, we take a look at the Master in International Hospitality Management.
Le Cordon Bleu 與University of South Australia合作，
The two-year Master in International Hospitality Management program combines 18 months of academic study with 6 of professional industry experience. Candidates study hospitality management in a global context, developing skills in leadership, financial management and marketing. They train in strategic thinking and effective management of risk, before considering how organisations can design and provide quality customer service. Year two of the program allows a more conceptual-philosophical view of the hospitality field. But crucially at this stage of the course candidates are expected to apply skills and test their ideas in a simulated industry situation, where they must demonstrate good judgment and creativity, before their final six months of actual work within the hospitality industry.