Le Cordon Bleu in Australia
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Graduate Program in Gastronomy The University of Adelaide Australia
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Graduate Program in Gastronomy
The University of Adelaide
SA 5005 Australia

Telephone: +61 8 8303 3749
Facsimile: +61 8 8303 3443
Email

 

Teaching Staff

Dr Barbara SantichDr Barbara Santich, primary developer and teacher of the Gastronomy graduate program is an internationally renowned scholar and food writer, with six books including The Original Mediterranean Cuisine: Medieval Recipes for Today and In the Land of the Magic Pudding: A Gastronomic Miscellany.

Excursions

On-campus students will broaden their gastronomic understanding through a number of planned excursions for each course (some excursions may require minimal entrance fees or other charges for students), for example to the Adelaide Central Market, the National Wine Centre, the Art Gallery of South Australia, State Library of South Australia, and the Barossa Valley. They also have the opportunity to view and discuss films such as Vatel, which shows the extravagant preparations for a seventeenth-century French banquet, and Like Water for Chocolate.

The seminar program features a variety of guest lecturers from within the University and from the wider community, offering specialised insights into topical concerns such as obesity and organic agriculture. Among the guest lecturers has been master chef Cheong Liew, who explains the philosophy which inspires his individual cuisine at the Grange Restaurant, Hilton Adelaide.

In addition, on-campus students can take advantage of the many food and drink events held regularly in and around Adelaide, such as the annual McLaren Vale Sea & Vines festival (early June) and Tasting Australia. They may be invited to participate in tasting evaluations at the University's Waite Campus, home to the School of Agriculture, Food and Wine.

There are also opportunities to gain additional experience through volunteer work at events such as Tasting Australia's Feast for the Senses and the annual Angaston Show in the Barossa Valley, and even to spend a day grape-picking. In 2004, a number of students served as volunteer waiters at the sensational "Carême & Cheong" dinner at the Hilton Adelaide, which featured the cuisine of nineteenth-century French chef Antonin Carême; Barbara Santich and Cheong Liew collaborated in developing the menu for this event.