International culinary arts and hospitality management school Le Cordon Bleu has officially opened its doors in Queensland.

The new institute in Brisbane’s South Bank welcomed the first cohort of students who will help meet the high local demand for qualified graduate chefs.

Le Cordon Bleu Australia CEO Derrick Casey says the course uptake is a good projection of solid growth for the campus.

“Based on industry demand and the great range of vocational and higher education programmes we offer, we’re looking at an additional 160 students in our first year, increasing potentially to over 400 students by the end of 2021,” he says.

“Tourism projects planned over the next five years including Queen’s Wharf, Howard Smith Wharves and the proposed Brisbane Live will play a major role in the creation of roles for this inaugural cohort.”

Tom Milligan, technical director for Le Cordon Bleu, says Brisbane is at the beginning of a new era for hospitality and cookery in Queensland.

“Le Cordon Bleu will provide Queenslanders with world class culinary training across a great range of vocational and higher education programmes including the Diplôme Avancé De Gestion Culinare (Advanced Diploma of Hospitality Management),” he says.

“As well as providing these new graduates with the opportunity to apply their knowledge and skills, they will also have the chance to build industry networks and relationships with direct vocational placement into the local hospitality market.”

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