Sydney Culinary Arts Graduation
Doltone House酒店是悉尼（Sydney）独特的举办传统活动的地点，酒店历史上曾位于手指码头，重建后，迁到派蒙，琼斯湾码头（Bay Wharf），最近在2月11日，酒店主办了蓝带悉尼校区烹饪艺术毕业典礼，典礼共邀请了400位客人。
蓝带悉尼校区（Le Cordon Bleu Sydney）烹饪艺术（Culinary Arts）专业毕业典礼为成功完成西餐文凭课程（商业烹调三级证书），西点文凭课程（西点三级证书）、蓝带大文凭课程（西点三级证书和商业烹饪三级证书）以及蓝带酒店业高级文凭课程的学生授予了证书。
与会人员听取了演讲嘉宾Alejandro Saravia的报告，他是Pastuso Peruvian餐厅和Cevicheria酒吧的联合拥有者，将近2年时间以来一直为墨尔本提供最好的秘鲁食品，在此期间还赢得了若干奖项。Alejandro在秘鲁（Peru）和南非（South America）长大，从幼时起就接触到风味浓郁而且样式繁多的秘鲁美食。他不但在蓝带厨艺学校学习，Alejandro还曾在秘鲁（Peru）和欧洲（Europe）非常著名的几家餐厅工作，包括伦敦（London）的肥鸭餐厅（Fat Duck）和巴黎（Paris）的Le Ambassadeurs餐厅，以及悉尼（Sydney）著名的Salon Blanc餐厅和Sails on Lavender Bay餐厅。
蓝带毕业生不仅获得资质文凭，他们还获得了继承优良传统的奖章。法国蓝带（Le Cordon Bleu）名字的来源可追溯到1578年，那时法国亨利三世（Kind Henry the 3rd）建立一套标准最高最独特的骑士勋位规则 – 圣灵勋位（The Order of the Holy Spirit）规则。获得这些勋位的骑士会佩戴镶有金色十字架的蓝色缎带。这些精英人群对自己和服务他们的人设定了相当高的标准，很快蓝色缎带的标准就成为服务最高准绳的同义词。蓝带厨艺学校便以蓝带奖章（Le Cordon Bleu Medailles）来奖励蓝带毕业生在学术方面的成就，这代表他们毕业时即以精英身份进入行业工作。
蓝带悉尼校区烹饪艺术的优秀毕业生也会授予成绩最优学生奖（Dux Award）。该奖项是奖励那些评奖科目总分第一的学生。蓝带大学会奖励Sungha Hwang同学高级西餐课程（Superior Cuisine）科目、奖励Wei Yeng Lim同学高级西点课程（Superior Patisserie）科目还有奖励Siriram Aditya Suresh同学高级酒店文凭课程（Advanced Diploma of Hospitality）的成绩最优学生奖（Dux Award）。
除了成绩最优学生奖以外，还有另外两项颁给学生的奖励；它们是Patrick Harris奖（Patrick Harris Award）和Hans Schings纪念奖（Hans Schings Memorial Award）。Patrick Harris奖（Patrick Harris Award）是奖给在现阶段学业取得全面进步并且显示巨大的学业决心的学生。奖项的发起人是悉尼烹饪艺术协会的Patrick Harris主厨讲师，他以该奖项来纪念尊敬的Wenny Oey先生。新设立的Hans Schings纪念奖（Hans Schings Memorial Award）是为了纪念Hans先生和他对教育做出的贡献，以及他对烹饪行业的热爱。Hans Schings是商业烹饪课程讲师，也是澳大利亚职业技术与教育学院（TAFE）的校长，在这里他为数百名学生培训过烹饪课程。作为坚定正直的教师和评委，Hans先生为蓝带学校担任了将近十年间的厨师评委。学生在六个月的行业实习工作中表现出蓝带学校最高标准即可获得Hans Schings纪念奖（Hans Schings Memorial Award），Sz-Yung Wang同学获此殊荣。
祝贺所有毕业生和获奖者！蓝带希望你们所有人都有一个美好未来并在烹饪道路上取得成功。
如果你想了解更多关于巴黎蓝带烹饪课程的信息，请访问蓝带悉尼校区。
蓝带国际学院 - Le Cordon Bleu
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Sydney Culinary Arts Graduation
Doltone House, a unique Sydney heritage events venue situated on the historic finger wharf at the restored Jones Bay Wharf, Pyrmont Point played host on February 11to 400 guests at the recent Le Cordon Bleu Sydney Culinary Arts Graduation.
The Le Cordon Bleu Sydney Culinary Arts Graduation acknowledged the successful completion of the Diplôme de Cuisine (Certificate III in Commercial Cookery), Diplôme de Patisserie (Certificate III in Patisserie), Grand Diplôme (Certificate III in Patisserie & Certificate III in Commercial Cookery), and the Diplôme Avance de Gestion Culinaire (Advanced Diploma of Hospitality).
Those in attendance were treated to a presentation by guest speaker, Alejandro Saravia, who is co-owner of Pastuso Peruvian Restaurant and Cevicheria Bar, serving the best Peruvian food to the city of Melbourne for nearly 2 years, and winning several awards along the way. Growing up in Peru, South America, Alejandro was introduced to the strong flavours and variety of ingredients of Peruvian cuisine from an early age. As well as studying at Le Cordon Bleu, Alejandro has worked at esteemed venues in Peru and Europe, including the Fat Duck (London) and Le Ambassadeurs (Paris), as well as prominent Sydney establishments including Salon Blanc (Australia) and Sails on Lavender Bay (Australia).
Together with their graduation parchments, Le Cordon Bleu graduates received medals that hold a rich tradition. The origin of the name ‘Le Cordon Bleu’ dates back to 1578, when Kind Henry the 3rd of France established the highest and most exclusive order of knighthood – The Order of the Holy Spirit. They were identified by wearing a gold cross on a blue ribbon. This elite group set high standards for themselves and those who served them, and soon the notion of a blue ribbon became synonymous with skills of the highest calibre. Le Cordon Bleu Medailles are bestowed on Le Cordon Bleu graduates for their individual achievements in academic excellence, signifying their entry into the industry as elite achievers.
The Le Cordon Bleu Sydney Culinary Arts Graduation also acknowledged academic excellence via the Dux Award. This was awarded to the student with the highest aggregated mark for subjects aligned to the award program. Le Cordon Bleu would like congratulate Sungha Hwang for being the Dux in Superior Cuisine, Wei Yeng Lim forbeing the Dux in Superior Patisserie, and Siriram Aditya Suresh for being the Dux in Advanced Diploma of Hospitality.
In addition to the Dux awards there were two other accolades presented to students; The ‘Patrick Harris Award’ and the ‘Hans Schings Memorial Award’. The ‘Patrick Harris Award’ is presented to a student who has shown great determination and overall improvement in their current stage. Patrick Harris was a founding chef lecturer at the Sydney Culinary Arts Institute, and this award was presented in his honour to Wenny Oey. The late ‘Hans Schings Memorial Award’, is presented in memory of Hans and his dedication and love of the culinary industry. Hans Schings was a commercial cookery teacher and Head Teacher in TAFE where he trained hundreds of apprentices. As a committed teacher and judge, Hans was the chief assessor for Le Cordon Bleu for almost a decade. The student who has represented Le Cordon Bleu to the highgest standard during their six month industry placement and received the ‘Hans Shings Memorial Award’ was Sz-Yung Wang.
Congratulations to all graduates and award winners! Le Cordon Bleu wishes you all a great future and much success in your gastronomic ventures.
If you would like more information on Le Cordon Bleu culinary programs, please visit Le Cordon Bleu Sydney.
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