Twenty of Australia's up and coming gastronomy talent and instructors will descend on the major regional tourist destinations in Adelaide from 31 May to 3 June for the first ever Le Cordon Bleu Master of Gastronomic Tourism Residential.

The itinerary for the three-day residential promises to expose Le Cordon Bleu Master of Gastronomic Tourism (MGT) students to a selection of Adelaide's finest gastronomic tourism destinations in both city and regional areas. Students will take part in tours, visit local markets, enjoy tastings as well as participate in discussions about the growth of the Australian gastronomic tourism industry.

This is the first residential for students from the program, and participants will be able to indulge in the gastronomic spoils of Adelaide over the course of the intensive schedule.

Manager, Educational Leadership at Le Cordon Bleu Dr Roger Haden is thrilled to commence this inaugural experience for the MGT program, especially as the industry is currently one of Australia's top growth sectors.

“This residential is a vital platform for our students to really immerse themselves in the food and wine tourism industry and to network with the leaders in their field – it's an invaluable experience for this special group of up and coming talent,” Haden said.

“The demand from both local and international tourists for regional food and wine experiences has never been stronger and these students will become future leaders of this growth industry. It's lessons and experiences like this that will help these students as their careers develop.”

According to research by the Australian Tourism Commission, 53 per cent of tourists view food and wine experiences as the number one highlight of their trip to Australia. This, coupled with the fact that Australia is considered only second to France in food and wine experiences by overseas travellers, provides evidence of the vital need for education and training for the growth of this industry.

The Le Cordon Bleu Master of Gastronomic Tourism, delivered entirely online in partnership with Southern Cross University, specialises in the needs of those operating food and wine tourism businesses. It is the only program of its kind available in Australia and more than 100 students from around the world are currently studying in the program. This innovative program reimagines tourism education and enriches the industry by educating students to build an understanding of local food ideas and initiatives, skills in revitalising and building regional food cultures, insights into the economic and social impacts of tourism, as well as adopting a more conscious approach to eating and drinking.

The Le Cordon Bleu Master of Gastronomic Tourism Residential program will consist of three key program days, with activities including:
• 31 May – Farmer's Market Tour – Adelaide Farmer's Market
• 1 June – Food Localism and Gastronomic Tourism workshops
• 1 June – Gastronomic Tourism Case Study – Hahndorf Hill – Chocolate and Wine tasting
• 2 June – Tour of Maggie Beer's Farm Shop, Seppeltsfield, and tasting at Jacob's Creek Visitors Centre
• 3 June – Farewell lunch, certificate presentation and presentations

For more information, visit: www.lecordonbleu.com.au/gastronomictourism 

Visit Le Cordon Bleu on Instagram: @lecordonbleuaustralia 

For information, images or interview opportunities, please contact Liquid Ideas:
Brian Olson | e: brianolson@liquidideas.com.au | m: 0435 403 608 | t: 02 9662 4211
Claudia Hackworth | e: claudiahackworth@liquidideas.com.au | m: 0417 012 512 | t: 02 9667 4211

ABOUT LE CORDON BLEU
Le Cordon Bleu is world renowned for their dedication to providing the highest level of culinary and hospitality education, through world class programs.
Le Cordon Bleu combines innovation and creativity with tradition, through Bachelor's and Master's degrees that focus on the demands of a growing international hospitality industry.
Le Cordon Bleu prides itself on distinctive teaching methodology, where students gain experience and network with like-minded individuals, while studying topics ranging from sustainability, trends in cuisine and culinary arts, food writing for media and the history of gastronomy.
Our cuisine and pâtisserie programs preserve, and pass on, the mastery and appreciation of the culinary arts at the heart of French gastronomy for over 500 years.
Le Cordon Bleu Australia campuses include Adelaide and Sydney.