Prospectus 2009 - Le Cordon Bleu

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 41LE CORDON BLEU ALUMNIShinmin Li – Chinese born AmericanGraduate: Le Cordon Bleu Superior Pâtisserie –Sydney Australia. Set up a business inSan Francisco called I Dream of Cake.‘Baking cakes... Please wait’, says ShinminLi... and it’s worth it, as various delectableconcoctions are produced – from the Creativeand Original and Fun for Kids through toDesserts and Pastries. Chinese-born AmericanShinmin completed Superior Pâtisserieand set up ‘I Dream of Cake’ in San Francisco.She thanked Le Cordon Bleu for the creativeskills and attention to detail she’d learnt, whichhad equipped her to start up her business.Marcia Lee & Enzo Neo – Malaysia;Kuala LumpurLe Cordon Bleu Diplôme Cuisine –Sydney – Australia.On completing the Le Cordon Bleu Diploma, weopened the Eat Work Shop restaurant in KualaLumpur. The cuisine at our restaurant Eat WorkShop is reminiscent of what Lee and Neo havelearnt at Le Cordon Bleu Sydney. Cited in arecent article on the restaurant “such foresightcoupled with culinary know-how gained fromrenowned Le Cordon Bleu Sydney Culinary ArtsSchool make Neo and Lee a formidable pair”.Kristin Schoonveld – United StatesMaster of Arts in Gastronomy.The course far exceeded my expectations,particularly in the way that it expandedmy curiosity and enthusiasm for the studyand practice of gastronomy. It has equippedme to examine life intelligently and coherentlywithin the contexts that I find most satisfyingand fascinating: in the kitchen and at the table.Richard Cole – Adelaide, South AustraliaBachelor of Business – Restaurant ManagementDegree graduate 2007, Sales & MarketingCoordinator, Hyatt Regency Adelaide.The position I dreamed of gaining once completingthe Le Cordon Bleu degree I have now held forthe last 18-months prior to graduating. If I havebeen able to be 18-months ahead of my originalplan only after 3.5 years, who knows what elselays ahead of me and when? It has been a truepleasure to be associated with an organisationthat has such a professional manner anddemeanor about it as Le Cordon Bleu does.Geoffrey Tai – SingaporeMBA-International Hotel & Restaurant Management.Shortly after graduating from the Le CordonBleu MBA in International Hotel & Resortmanagement, I was offered a restaurantmanagement position at the most luxury hotelin Singapore – The Fullerton Hotel. Within thenext 18 months, I was “head hunted” by theworld’s largest hotel management company –Intercontinental Hotel group. Having studied inLe Cordon Bleu, I personally would recommendthis school to everyone who is interested in thehospitality industry, willing to meet new peoplewho want to have a great life experience.Geoffrey is currently a lecturing at TemasekPolytchenic in the Tourism & Hospitality department.Jessica CoxBachelor of Business-International Hoteland Resort Management.Recipient of the $20,000 Le Cordon Bleu YoungEntrepreneurial Scholarship, Jessica is keento eventually base herself in Dubai, saying as agraduate armed with the specific tools, confidenceand preparation to succeed in a variety of middleand upper management roles I am keen to takeupthe challenges in this growing industry.Justin Cohen – New York (US)MBA-International Hotel & RestaurantManagement. Le Cordon Bleu Sponsored PhDon the Tourism & Hospitality Industry.Le Cordon Bleu provides the foundation for lifelong learning in hospitality management andbeyond. The diverse, international backgroundof the students allows one to acquire aninternational perspective while providinga competitive advantage in understandingthe intangibilities of global service industries.The executive style of the MBA focuses onmuch more than theory and helps to developpresentation skills and business acumen.A strong focus on strategic thinking equipsone with the capabilities to enter the industryat any level and make a difference.The global recognition of the Le Cordon Bleuname guarantees that all future employersare aware of the quality of education andtraining delivered.Also, I am the DUX recipient for the MBAand the Inaugural PhD Scholarship.