10,000$ Patisserie Scholarship in Australia

Published Date: May 3, 2018

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Scholarship details

  • Area of study

    Food Technologies
  • Country of the Scholarship

    Australia
  • Scholarship Valid Until (Year)

    2018
  • Type of scholarship

    Vocational scholarships
  • Scholarship amount given

    9000 - 12000
  • Type of scholarship administrator

    University
  • Mode of scholarship (Online/Offline)

    Offline
  • Applier's country

    All
  • Expenses covered

    Tuition fees
  • Scholarship Contact Details

    If You Have Any Questions Regarding The Le Cordon Bleu 2018 Pâtisserie Scholarship, Please Contact At australia@cordonbleu.edu Or Visit Www.cordonbleu.edu/australia

Le Cordon Bleu Patisserie Tuition Fee Scholarships will be accessible to the estimation of $10,000 for people enlisting in the July 2018 admission. The scholarship will apply for both local and international students initiating in July 2018.

The applicants ought to have a decent command of English language. In this manner, the application ought to be composed in English. Candidates should meet the passage criteria and in addition, a powerful urge to work in the Culinary Arts Industry and compose a 500-word essay in the matter of ‘why you need to study with Le Cordon Bleu and your professional goals.

For candidate’s evaluations:

  • Candidates finish and present the form: https://www.cordonbleu.edu/Files/AAMCEN41476.pdf together with the Le Cordon Bleu Application Form with all required
  • Reports no later than Friday first June 2018.
  • Candidates are then shortlisted by the Le Cordon Bleu
  • The Scholarship Committee and reached by means of telephone to organize an interview.
    Candidates and beneficiaries will be informed of the result within 2 weeks of the meetings occurring.

The students must be sent all the documents and Le Cordon Bleu Application  form here:
Via post: Le Cordon Bleu Scholarship Committee, Days Road, Regency
Park, South Australia, 5010
or email: australia@cordonbleu.edu

The deadline for submission is until June 1, 2018.


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