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    Minister for Employment and Small Business and Minister for Training and Skills Development
    The Honourable Shannon Fentiman

    La creme de la creme of culinary training facilities unveiled at Southbank

    Minister for Employment and Small Business and Minister for Training and Skills Development
    The Honourable Shannon Fentiman

    Thursday, March 14, 2019

    La creme de la creme of culinary training facilities unveiled at Southbank

    Two state of the art training kitchens have been unveiled at the TAFE Queensland Southbank campus that will provide world class culinary training for the world-renowned Le Cordon Bleu French hospitality school.

    Deputy Premier and Member for South Brisbane, Jackie Trad, said the Palaszczuk Government has supported the TAFE Queensland and Le Cordon Bleu partnership with $3.7 million in funding towards an upgrade of the training facilities at TAFE Queensland’s South Bank campus.

    “This significant funding has gone to upgrading the current training facilities with two new commercial grade kitchens which can accommodate up to 16 students per class,” Ms Trad said.

    “We know that we will need 20,000 more skilled workers in the thriving tourism and hospitality industry by 2020, which is why we’re committed to providing Queenslanders with the right tools for the job.

    “This investment shows our commitment to providing the best employment foundations for the growing number of tourism and hospitality jobs in our state.

    “Our government’s first priority is jobs, and this partnership will provide students with the quality training they need to make their mark in the hospitality industry.”

    Minister for Training and Skills Development Shannon Fentiman attended the official opening today and said the new facilities would help to shape the future of hospitality across Queensland.

    “These new training facilities will be where the next generation of master chefs will learn their skills and go on to create their business dreams and redefine food and culture in Queensland,” Ms Fentiman said.

    “For over 136 years TAFE Queensland has been skilling workers who have shaped Queensland’s hospitality and cooking industry.”

    “Le Cordon Bleu’s expertise, paired with TAFE Queensland’s hands-on training, will deliver the best of the best for our state’s hospitality industry.”

    M. Andre Cointreau, President of Le Cordon Bleu, says he is delighted by the $3.7million Queensland Government investment in the State’s hospitality industry.

    “This investment into the newly designed kitchens at our South Bank institute will provide superior training facilities to bolster our students’ practical training, ensuring they receive the culinary education Le Cordon Bleu is renowned for,” said M. Cointreau.

    “We are thankful for the Queensland Government in recognising the continued growth and demand for our students’ skillsets and this incredible investment will mean our institute will be able to provide more chefs qualified in culinary excellence to support the ever-growing industry.”

    The ten-year TAFE Queensland partnership with Le Cordon Bleu Australia offers vocational training at the South Bank campus and draws on the expertise of master chefs from the Paris culinary arts school founded in 1895.

    Chief Executive Officer of TAFE Queensland Mary Campbell said she was very pleased with the teaching partnership between TAFE and Le Cordon Bleu.

    “It brings together the best skills and professional networks created over decades in the global hospitality industry,” Ms Campbell said.

    “TAFE Queensland’s South Bank campus is training the chefs of tomorrow,” Ms Campbell said.

    Both of the new commercial grade kitchens can accommodate up to 16 students per class.

    Each kitchen is equipped with new industry standard equipment including:

    • nine burner stoves
    • nine ovens
    • nine counter top deep fryers
    • eight kitchen aids
    • new upright freezers and refrigerators
    • new dishwashers

    Facilities also include a specialised Asian Cookery section comprising of four wok burners and a duck oven used for cooking traditional Peking duck.

    “The new kitchens will be used by all hospitality and cookery students at the Southbank Campus, including our free tafe students,” Ms Fentiman said.

    “There are 160 qualifications on offer for 2018 year 12 graduates including 13 courses here at Southbank such as cake and pastry, education support, individual support and laboratory skills.”

     

    ENDS

    Media Contact:          Inga Williams              0439 949 719 (Minister Fentiman’s office)

                                        Clare Manton              0432 446 268 (Deputy Premier’s office)