#GHEAC#[澳大利亚] 蓝带国际学院澳大利亚校区 - 简史

蓝带国际学院澳大利亚校区 - 简史

　　阿德莱德、悉尼&墨尔本

　　新闻报导

　　简史
　　蓝带国际学院澳大利亚校区的故事真正起始1984年由André Cointreau 先生购置巴黎蓝带开始。这是蓝带转变的开始，推广蓝带成为一个全球型的教育者 - 不仅仅是在烹饪以及甜点领域 (其传统的厨艺基础)，还包含在招待业，饭店管理以及美食学等。企业的扩展开始于1988年于渥太华 (加拿大) 开启的一间厨艺学校，购买了伦敦蓝带厨艺学校，并于1991年开启了日本蓝带。而澳大利亚校区则是André Cointreau先生追求的下一个精彩的扩张机会的结果。

　　蓝带国际学院到澳大利亚

　　蓝带国际学院首次出现于澳大利亚是在1992年，当时和国际饭店管理大学以及南澳TAFE 签暑了三方协议，提供瑞士酒店协会 (SHA)，酒店国际管理文凭。这是一个非常特殊的协议，以往这样的资格仅提供于瑞士。

　　做为协议的一部分，学生们有机会被授予蓝带国际饭店管理文凭，额外还可获得瑞士酒店协会国际饭店管理文凭。南澳TAFE ( 经由丽晶酒店管理学校) 签订合同的同时提供此课程。这样的伙伴关系持续了10年。

　　蓝带国际学院澳大利亚校区于1998年3月注册为公司，并于1998年7月开了第一个董事会。

　　在此之后，蓝带国际学院获得培训机构登记于南澳下的职业教育，就业和培训法和海外学生教育服务法的认证和注册局。 此注册允许蓝带国际招收国内外学生并拥有自己的课程认证。

　　就在蓝带国际学院已注册提供本身广泛的职业教育以及高等教育，还是继续与其他被受推崇，可靠和优质的大专院校合作，这从一开始，一直是蓝带的商业模式的重要组合，这样的模式在今日将会继续推动拓展业务。

　　蓝带国际学院悉尼校区

　　于1996年，在新南斯威尔州政府的邀约下，蓝带国际学院被请求协助筹备2000年悉尼奥运会的烹饪训练。这促进了蓝带国际学院与北悉尼TAFE机构签订合作协议。在1997年于Ryder校区提供初级，中级料理课程以及甜点课程。 蓝带国际学院悉尼校区注册于1999年，至今仍继续保持他当时的名称。 

　　蓝带国际学院于2004年开设高级烹饪及甜点课程，毕业的学生可以被授予料理文凭以及甜点文凭。 并于2011年开设商业学士学位(国际饭店管理)以及商业硕士学位 (国际餐厅管理) 。

　　于2015年，蓝带国际学院悉尼校区继续提供厨艺大文凭以及厨艺专业管理课程。

　　阿德莱德推动创新

　　国际酒店管理文凭的课程一经开启，蓝带国际学院承包了丽晶饭店管理学校 (南澳TAFE)课程设计，开发以及提供新的三种证书 - 餐厅营运四级证书，餐厅管理文凭，专业厨艺管理文凭等。这些课程于1998年开始于南澳 TAFE 丽晶校区.

　　于 1999年，丽晶饭店管理学校也更新其设计配合第一个蓝带国际的文凭课程 - 餐厅管理文凭课程。 课程于2000年开始。

　　蓝带国际学院于2000年在阿德莱德的Rengency Park开设澳洲第一个总部。当时只指派了一个小团队，却招收了大量的学生，为蓝带国际学院快速拓展建立了稳固的基础。

　　同样的在2000年，蓝带国际学院和阿德莱德大学签属协议开设美食硕士学位课程。课程自2001年开始并于2009年结束。这是世界上第一个全日制，在校的高等美食教育课程。

　　在 2001年，蓝带国际学院与南澳大学签属协议开设蓝带国际学院MBA (国际饭店以度假村管理) 以及MBA (国际饭店管理)。此两硕士学位课程于2005年更改为蓝带国际学院MBA (国际酒店餐饮管理) 以及国际餐饮款待业管理硕士 。

　　在2004年开始，蓝带与南澳大学、丽晶国际旅游，款待业，食品管理国际学院 (前身为丽晶饭店管理学校)，共同推出3项新的学士学位证书。 这些课程分别是蓝带国际学院商业学士 (国际饭店与渡假饭店管理)，商业学士 (餐厅，外烩管理)以及商业学士(国际大型会议及宴会管理)等课程。

　　这3个学位课程于2008年重新规划，并修改为蓝带国际学院商业学士(国际饭店管理)以及 商业学士(国际餐饮管理)。并于2012年开设商业学士(食品创业管理)以及商业学士(葡萄酒创业管理)作为蓝带国际学院的新课程。

　　于2015年，蓝带国际学院阿德莱德校区开始提供证书课程分别为厨艺三级证书, 烘焙三级证书以及厨艺专业管理课程.

　　在线美食课程

　　为了实现对美食教育的承诺，在线课程蓝带国际学院美食旅游硕士课程和南十字星大学的Lismore校区自2012年开始合作。这门课程越来越普级并于每年吸引世界各地的学生。

　　扩展到墨尔本

　　于2015年3月，蓝带国际学院注册了蓝带国际学院墨尔本校区为了促进一系列蓝带国际课程和其合作伙伴 Holmesglen 学院 - 维多利亚最大的职业教育机构之一。

　　展望未来

　　在2016年，开启了两个新课程 - 蓝带国际学院商业学士(旅游管理)以及商业学士(商务会议活动管理)将在柏斯，西澳大利亚，和我们合作伙伴 中央理工学院所签属的合作协议。

　　预计2017年，目前计划新的课程 - 蓝带国际学院商业学士(厨艺管理)于丽晶国际中心的旅游，款带以及食品研究。



蓝带国际学院 - Le Cordon Bleu
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Le Cordon Bleu Australia: A Short History

Adelaide, Sydney & Melbourne
In The News

A Short History
The Le Cordon Bleu Australia story really starts in 1984 with the acquisition of Le Cordon Bleu Paris by Monsieur André Cointreau. This was the beginning of a transformation that would launch Le Cordon Bleu as a global educator - not only in cookery and patisserie (its traditional culinary roots), but in hospitality, hotel management and gastronomy. Expansion of the business started in 1988 with the opening of a culinary school in Ottawa (Canada), the purchase of the School of Cordon Bleu Cookery in London and the opening in 1991 of a school in Tokyo. Australia was the next exciting expansion opportunity to be pursued by Monsieur Cointreau.

Le Cordon Bleu Comes to Australia

Le Cordon Bleu established a presence in Australia in 1992 when it signed a tripartite agreement with the International College of Hotel Management and TAFE SA to deliver the Swiss Hotels Association (SHA), International Diploma of Hotel Management. This was a very significant agreement, as the qualification had previously only been offered in Switzerland.

As part of this arrangement, students had the opportunity to be awarded the Le Cordon Bleu Diplôme Culinaire d’Hotelier, in addition to the Swiss Hotels Association International Diploma of Hotel Management. TAFE SA (through the Regency Hotel School) was contracted to deliver each of these programs. This partnership arrangement lasted for over 10 years.

Le Cordon Bleu Australia was registered as a company in March 1998, with the first meeting of the Board of Directors occurring in July 1998.

Soon after this, Le Cordon Bleu gained training provider registration with the Accreditation and Registration Council of SA under the Vocational Education, Employment and Training Act and the Education Services for Overseas Students Act. This registration allowed Le Cordon Bleu to recruit domestic and overseas students and to have its own courses accredited.

While Le Cordon Bleu is registered to deliver a broad range of vocational and higher education programs in its own right, partnering with other highly respected, credible and quality tertiary institutions, it has from the very beginning, been a central component of the Le Cordon Bleu business model - a model that continues to drive business expansion today.

Le Cordon Bleu in Sydney

In 1996, at the invitation of the NSW government, Le Cordon Bleu was asked to assist in the provision of culinary training in preparation for the 2000 Sydney Olympic Games. This led to the establishment of a partnership agreement between Le Cordon Bleu and the Northern Sydney Institute of TAFE. Delivery of the Basic and Intermediate Cuisine and patisserie programs commenced at the Ryde Campus in 1997. The Le Cordon Bleu Sydney Culinary Arts Institute was registered as a company in 1999, and remains as its trading name today. 

The Superior Cuisine and patisserie courses were added to the program profile in 2004, enabling graduating students to be awarded with the Diplôme de Cuisine and the Diplôme de Patisserie. Delivery of the Bachelor of Business (International Hotel Management) and Bachelor of Business (International Restaurant Management) commenced in 2011.

In 2015, the Le Cordon Bleu Sydney Culinary Arts Institute continues to offer these programs along with the Grand Diplôme and the Diplôme Advancé de Gestion Culinaire.

Adelaide Drives Innovation

Once delivery of the International Diploma of Hotel Management was well underway, Le Cordon Bleu contracted the Regency Hotel School (TAFE SA) to design, develop and deliver three new qualifications - a Certificate IV in Restaurant Operations, Diploma of Restaurant Management and Advanced Diploma of Restaurant Management. Delivery of these qualifications began in 1998 from the TAFE SA Regency Campus.

In 1999, the Regency Hotel School also facilitated the design of the first Le Cordon Bleu degree program - the Degree in Restaurant Business and Management. Delivery commenced in 2000.

Le Cordon Bleu opened its Australian headquarters in Regency Park, Adelaide in 2000 with a small team appointed that employed strategies to significantly build student numbers and in turn, to create the foundation for the rapid expansion of Le Cordon Bleu business activities and reach.

Also in 2000, Le Cordon Bleu entered into a partnership with the University of Adelaide to design and deliver the Le Cordon Bleu Master of Arts in Gastronomy. Course delivery commenced in 2001, with the last intake of students occurring in 2009. It was the first full-time, on-campus higher education gastronomy program in the world.

In 2001, Le Cordon Bleu and the University of South Australia entered an agreement to deliver the Le Cordon Bleu MBA (International Hotel and Resort Management) and the MBA (International Hospitality and Restaurant Business). These two Master degrees were changed to the Le Cordon Bleu MBA (International Hotel and Restaurant Management) and Master of International Hospitality Management in 2005.

Delivery of three new undergraduate degree qualifications commenced in 2004 in partnership with the University of SA and the Regency International Centre for Tourism, Hospitality and Food Studies (formerly the Regency Hotel School). These were the Le Cordon Bleu Bachelor of Business (International Hotel and Resort Management), the Bachelor of Business (Restaurant and Catering Management) and the Bachelor of Business (International Convention and Event Management).

These three degree programs were restructured in 2008 to create the Le Cordon Bleu Bachelor of Business (International Hotel Management) and the Bachelor of Business (International Restaurant Management). In 2012, the Bachelor of Business (Food Entrepreneurship) and the Bachelor of Business (Wine Entrepreneurship) were added to Le Cordon Bleu’s scope of registration.

In 2015, Le Cordon Bleu Adelaide continues to offer these degree programs along with the Certificat de Commis de Cuisine, Certificat de Commis de Patisserie and the Diplôme Advancé de Gestion Culinaire.

Gastronomy Online

As testament to its ongoing commitment to gastronomy education, online delivery of the Le Cordon Bleu Master of Gastronomic Tourism commenced in partnership with Southern Cross University from its Lismore campus in 2012. Each year this course grows in popularity attracting students from across the world.

Expansion into Melbourne

In March 2015, Le Cordon Bleu registered the Le Cordon Bleu Melbourne Culinary Arts Institute to facilitate the delivery of a range of Le Cordon Bleu programs in partnership with Holmesglen Institute - one of Victoria’s largest providers of vocational education. 

LCB Melbourne

Looking to the Future

In 2016, delivery of two new qualifications - the Le Cordon Bleu Bachelor of Business (Tourism Management) and the Bachelor of Business (Convention and Event Management) will commence in Perth, Western Australia as the result of a partnership agreement between Le Cordon Bleu and the Central Institute of Technology.

In 2017, delivery is planned for the new qualification - the Le Cordon Bleu Bachelor of Business (Culinary Arts and Management) at the Regency International Centre for Tourism, Hospitality and Food Studies.

【原文引自】：http://www.gheac.com/thread-7483-1-1.html

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