According to the latest research by the Australian Tourism Commission, 53% of tourists view gastronomic experiences as the number one highlight of their travel to Australia.
 

This is certainly not news to most in the tourism sector, with an established increase in demand for regional food and wine businesses, from both domestic and international travellers, for many years. However, with rising numbers of travellers scheduled over the next decade, as well as an increase in competition from other tourism outlets, operators are feeling the need to ensure their offering meets the highest standards. 

For hospitality educator Le Cordon Bleu, whose Gastronomic Tourism Master’s degree launched in May 2012, it is the significant demand for this specific program that has convinced them that this booming industry is looking to develop and improve, so much so, that they have just today welcomed their 100th student.  

“Our degree is targeted at working professionals, people who have been working in tourism, food or wine for some years, as well as those keen to change careers. To see such demand for our course has certainly convinced us of the need for further education in this area. We know that there are so many facets to running a successful gastronomic tourism business, and given the demand, as well as positive feedback from our graduates, we are pleased to have been able to accurately fill a knowledge and skill gap.” said Dr. Roger Haden, from Le Cordon Bleu.

Delivered entirely online, in conjunction with Southern Cross University, the Le Cordon Bleu Master of Gastronomic Tourism has also received support from some of Australia’s food tourism pioneers, such as Maggie Beer and Belinda Jeffrey, who both know the potential for this industry, but at the same time understand the need for training to support it.

And it is certainly the potential of this industry that brought the 100th student, Catherine Morgan to the course:

“I’m excited by the role that gastronomy now plays in tourism, raising greater awareness of the food industry in general, but also everything from small scale farmers to bespoke producers and food artisans. I’m looking forward to a program that will help me translate this passion for travel, food, society and culture into a formal qualification, something that will allow me to become part of this exciting growth industry.”

The 2014 class intake will include students from businesses and countries as varied as Turkey, Jamaica, Australia, Malaysia and New Zealand, as well as backgrounds such as media, interior design, hospitality, event management, education and travel/ tourism.
 

For more details on the Le Cordon Bleu Master of Gastronomic Tourism, please visit www.lecordonbleu.com.au or contact australia@cordonbleu.edu. For information on Le Cordon Bleu, please contact ahardy@cordonbleu.edu or (08) 8348 3038.

ABOUT LE CORDON BLEU
Founded in Paris in 1895, Le Cordon Bleu has earned its reputation as the ultimate in cuisine, patisserie, hospitality and gastronomy training. Educating over 22,000 students each year, from 70 nationalities, distributed across 53 schools in 20 different countries, Le Cordon Bleu students benefit from over a century of experience. With new campuses opening every year, the opportunities for aspiring students to reach the pinnacle of the hospitality industry increases every day, and we are so proud of this legacy. Explore the world of Le Cordon Bleu - www.lecordonbleu.com.au.

MEDIA CONTACT: 
Alix Hardy 
ahardy@cordonbleu.edu 
08 8348 3038