The Le Cordon Bleu Graduate Program in Gastronomy is the result of collaboration between the University of Adelaide, through it Research Centre for the History of Food and Drink and the School of History and Politics, and Le Cordon Bleu International. It is one of the few programs in the world leading to a Master of Arts in Gastronomy and the only one which may be studied online.

About the Program

The Le Cordon Bleu Graduate Program in Gastronomy is the result of collaboration between the University of Adelaide, through its Research Centre for the History of Food and Drink, and Le Cordon Bleu International. It is one of the few programs in the world leading to a Master of Arts in Gastronomy and the only one which may be studied wholly online.

The University of Adelaide has full responsibility for the academic content of the Program. All courses have been developed by the University of Adelaide, in conjunction with Le Cordon Bleu, and accredited by the University. They are taught by University of Adelaide staff on the University's North Terrace campus. Students graduate at a University of Adelaide ceremony with a parchment authorised by the University of Adelaide which also bears the seal of Le Cordon Bleu.

Whether you are already established in a gastronomy-related career - perhaps as a teacher in a culinary school, a restaurateur, a food or drink journalist, or perhaps working in marketing or in hospitality - or whether you are seeking a gastronomy-related career in education, hospitality, media or tourism, you will find that the Graduate Program in Gastronomy will open your mind to new knowledge and understanding, new insights into the way we eat and drink today, and new approaches to the study of food and drink in a variety of contexts.

The courses in the Graduate Program in Gastronomy are designed to provide a general appreciation of the history and culture of food and drink from ancient times to the present, with a strong focus on contemporary themes. They are flexible enough for students to pursue deeper understanding of particular topics or issues of interest to them while benefiting from the broad scope of the formal teaching.

Masters' graduates from the Program have a broad understanding of food history and culture and a thorough appreciation of current issues relating to food and drink, together with sound research and writing skills. They are employed in education, media, and the hospitality and tourism industries.

Student Careers gives details of some individual career paths.