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B BRIEFING


International students training at Le Cordon Bleu Australia


COURTESY OF LE CORDON BLEU AUSTRALIA


the number of students from China and Indonesia. There are also career-shifters enrolled on the culinary programme, with the hope of opening their own restaurants. In November 2014, Shatec signed a partnership with Hong Kong Polytechnic University’s School of Hotel and Tourism Management (SHTM) to launch a degree in hotel management. Several other


respected Western institutions have set up campuses in Asia. The Culinary Institute of America recently established a degree programme in Singapore. In September 2014, the first batch of 41 graduates received their degrees. But despite growth in Asia, enrolments in European institutions still attract a large Asian student population. Les Roches International School of Hotel Management in Switzerland says its


70


“Growth is difficult to


predict as many issues can change this”


student body is predominantly Asian, making up 53% of its students, with 35% European and the rest coming from the Americas, Africa and the Middle East. Asked what the future holds for culinary education in Asia in the next five years, Le Cordon Bleu’s Derrick Casey says: “We would assume a continued 5-10% increase in demand, but this is difficult to predict, as many national and international issues can change this.” Shatec’s Margaret


Heng observes: “Asian students have more choices


now. Schools in Europe and the US


are more established, however, Asian hotel management schools have drawn level.” For these Asian students, the hope is that the right culinary education will yield a future with rich opportunities in the hospitality and tourism industries.


Julia Child, whose Cordon Bleu training made her a household name in the US


Le Cordon Bleu first opened in Paris as a culinary school in 1895. It expanded to teach culinary arts, patisserie and baking, hospitality and restaurant management. It now has campuses on five continents. One of Le Cordon Bleu’s famous alumni is Julia Child, who earned her Diplôme de Cuisine in 1951. This provided the foundation for her career introducing the US public to the finer points of French cuisine on her many TV programmes and book Mastering the Art of French


Cooking. For more go to foodserviceconsultant.org


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