Le Cordon Bleu Master of Gastroniomic Tourism Scholarship Winners Announced



Eat Think Study - Gastronomic Tourism Scholarship winners for 2014 announced by Le Cordon Bleu

World famous culinary arts and hospitality school, Le Cordon Bleu, in collaboration with Southern Cross University have announced the recipients of the 2014 Education & Industry Professional Scholarships for the Le Cordon Bleu Master of Gastronomic Tourism.

Tuition scholarships of $5000 were awarded to Meera Raj, F & B Manager of the JW Marriott Hotel in Surabaya, Indonesia and Tina Sketchley, a Home Economics and Nutrition teacher from Darwin High School, to undertake units from the Le Cordon Bleu Master of Gastronomic Tourism program in 2014.
Partial scholarships (valued at $2500) were also awarded to Barbara Sweeney, food writer and curator of the annual food writers' festival, Food & Words, and senior journalist and national food writer for NewsCorp, Grant Jones, in recognition of their scholarship submissions and contribution to industry.

Le Cordon Bleu Australia's Manager, Educational Leadership, Dr Roger Haden said, "Le Cordon Bleu is pleased to support such high calibre professionals in their pursuit of professional development. Our courses are built to offer multi-disciplinary education in this burgeoning industry. The dramatic increase of food and wine upon tourism's impact will only continue to grow, and we need to address the skills and knowledge base of those wishing to work in this exciting field."

According to recipient of the Industry scholarship, Meera Raj, from the JW Marriott Hotel in Surabaya, Indonesia, "The simple nourishment of food and drink is not just something ordinary.  It is magical - how a bowl of Pho Bo can transport your mind to colonial Vietnam, for example! Being granted the 2014 Le Cordon Bleu Master of Gastronomic Tourism Industry Professional Scholarship will enable me to enrich my understanding of food and wine experiences as they relate to my profession.  I haven't previously rushed into a Master degree for the sake of having one.  I have been patiently building my skills waiting for the right topic to stir me.  And here it is: Gastronomic Tourism."

About the Le Cordon Bleu Master of Gastronomic Tourism (MGT)
The Master of Gastronomic Tourism commenced in May 2012 and over 80 students are currently undertaking units in the program.  The only post graduate degree of its kind available in Australia, the MGT is designed to explore the gastronomic tourism experience and study all facets of how food and drink interconnect in our lives... with the added benefit of units in management and marketing within a tourism context. It is delivered online for easy access by working professionals and suits those with a passion for food and wine and a desire to develop a more conscious approach to eating and drinking.
Students with internet access, a computer and a passion for gastronomy and tourism will be able to study from anywhere in the world, networking with like-minded individuals engaged in topics ranging from sustainability and food security to contemporary trends in cuisine and culinary arts; from food writing for media to the history of gastronomy and the restaurant; and from small business management to the application of ethical business practices in tourism operations. Graduates of the program will work in hospitality, writing, media and tourism.

About Le Cordon Bleu
Le Cordon Bleu, one of the world's most prestigious providers of gastronomy, culinary and hospitality management education, was founded in Paris in 1895.

Le Cordon Bleu International operates an Asia-Pacific base from facilities in Regency Park, South Australia and has offered bachelor and master's degrees in hotel and restaurant management from Adelaide since 2001.  In 2014 Le Cordon Bleu offers a diverse range of higher education qualifications, delivering tourism, business management, food and wine entrepreneurship and gastronomy degrees at bachelors and masters levels in partnership with a number of different universities around Australia.


Le Cordon Bleu has a generous annual scholarship program designed to recruit the brightest and most talented students and to support their professional development and education as they aspire to industry leadership.

Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more