This latest international educational development solidifies an existing partnership (since 1992) between the South Australian government, the Regency Institute and its Hotel School, the Swiss Hotel Association (SHA) and Le Cordon Bleu, the world's leading culinary school. This has allowed the creation of the International College of Hotel Management (ICHM) the only SHA body in existence outside Switzerland.

For two consecutive years, in 1996 and 1997, the ICHM received the "Best Industry Trainer" Tourism Award for Australia. Australia is ideal for the development of gastronomy. This is exemplified through its environmental, geographic and cultural influences (the Mediterranean climate, successful wine-producing regions) and its enticing, cosmopolitan way of life. Proof of Australia's gastronomical success has been displayed through its hosting of internationally acclaimed food and art festivals, such as "Tasting Australia" held in Sydney in September 1997. The festival joined the most renowned Chefs in the world to exchange their new and innovative ideas while participating in a uniform gastronomical philosophy.

It is an extraordinary combination of the world leaders in hotel and culinary education today which will be
profitable for both the Tourist and Hospitality industries. "We will be able to say that the finest restaurateurs in the United States, Canada, Europe and around the world learned their craft here in Adelaide," emphasized Mr. Malcolm Buckby, Minister of Training of Australia.

Mr. Andre J. Cointreau, President of Le Cordon Bleu, wishes "to build a long-term partnership with South Australia as part of a policy for creating international industry partnerships. The quality of staff and facilities at the Regency Institute and its Regency Hotel School is exceptionally high."

In developing its Advanced diploma of Restaurant Management, Le Cordon Bleu opens doors to the ultimate training tailored specifically for established and aspiring individuals, students or professionals such as entrepreneurs, chefs, or managers, seeking to own and/or operate a successful restaurant business. The Advanced Diploma of Restaurant Management will cover four semesters, each of approximately six months. The components of the program will include the most important principles of commercial and financial management in the field of restaurant operations.

After completing their Intermediate-level studies and training at Le Cordon Bleu, students from the London, Tokyo, Ottawa and Sydney schools may also apply for this new program. Of the 5000 graduates of Le Cordon Bleu, half seek to continue their education and training in a graduate level program. These Le Cordon Bleu students will have now the opportunity to attain a Restaurant Management Diploma in one semester and the Advanced Diploma of Restaurant Management in just one year. In its signature intensive, cost-effective format, Le Cordon Bleu has responded to the needs of its students.

For educational institutions in the hotel and travel industries, for culinary schools and governments (most
recently the Minister of Tourism in Shanghai) or with the international companies involved in promoting Culinary Arts, Le Cordon Bleu defines educational programs in response to the needs of the location. These programs, for amateurs or professionals, are designed in Culinary Arts, continuing education, or can complete a curriculum in tourism or hotel management. Each has contributed to the careful development of a high standard of quality.