Le Cordon Bleu Master, Chef Samantha Gowing

“The Le Cordon Bleu Master of Gastronomic Tourism degree gave me an opportunity to distil my life experiences in the executive wellness arena into a recognised postgraduate qualification.” Samantha Gowing.

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When Samantha Gowing left her fast-paced career as a hat-winning restaurateur to immerse herself in the world of nutrition at a time before it was trendy, it took Australia a little while to catch on. It proved to be a risk that firmly paid off , with Samantha using her unique blend of nutrition, fine dining and business expertise to help put ‘food as medicine’ on the map in Australia. Samantha has a Diploma of Health Science – Nutrition from Endeavour College of Natural Health 2002

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Delivering the Endeavour College of Natural Health Graduation Keynote May 2016

Read Endeavour Alumni Interview

Read Endeavour Graduation Keynote

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World famous culinary arts and hospitality school, Le Cordon Bleu, in collaboration with Southern Cross University have launched an exciting new online postgraduate degree for ‘foodies,’ the Master of Gastronomic Tourism.  The first cohort for the degree commenced on Monday (7 May 2012) with over 25 students enrolled from around Australia and the world.

Those commencing on Monday included journalists, general surgeons, lawyers, hospitality lecturers and therapeutic chef and founder of Gowings Food Health Wealth, Samantha Gowing.  Samantha was the first applicant for the program.

Read Le Cordon Bleu – Southern Cross University partner to launch new online postgraduate degree

“The Le Cordon Bleu Master of Gastronomic Tourism gives me an opportunity to distil my life experiences in the executive wellness arena into a recognised post-graduate qualification. I am looking forward to commencing my studies this week” says Ms Gowing.”

Le Cordon Bleu, in collaboration with Southern Cross University have launched an exciting new online postgraduate degree for “foodies”, the Master of Gastronomic Tourism (MGT).

Students with internet access, a computer and a passion for gastronomy will be able to study the program from anywhere in the world, networking with like-minded individuals and studying topics ranging from sustainability and food security to contemporary trends in cuisine and culinary arts; from food writing for media to the history of gastronomy and the restaurant; and from small business management to entrepreneurship and the application of ethical business practices in tourism operations. Graduates of the program will work in hospitality, writing, media and tourism.

Learn More

Take a sneak peak at a multimedia project Sam built for a selected unit.

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Turmeric Tonic – A Gastrowiki entry

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