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Simardeep Singh

Master of International Hospitality Management

Simardeep Singh

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Master of International Hospitality Management

Growing up in India, Simardeep Singh was a natural-born people-person. He loved public speaking and was always eager to help anyone in need. It wasn’t long until he realised his personality aptly matched the scope of being a hospitality professional dedicated to building and maintaining positive relationships. Hence his decision to pursue a bachelor’s degree in hospitality. Upon graduating, he spent four years working in his home country, flexing his skills in the likes of Marriott International and Le Méridien. 

Once the pandemic hit and heavily impacted the hospitality sector, Singh realised the importance of professional resilience — something he knew he could achieve with a master’s degree. “I wanted to be able to enter the corporate world, and not just in India, but across the world. Le Cordon Bleu Australia stood out to me for its prestige and well-rounded Master of International Hospitality Management program.

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3 PM

Singh arrives at campus early to grab a coffee and catch up on his reading materials. He typically comes straight from the Adelaide hotel he works at as a night manager — the role began as a placement before evolving into a full-time gig.

8:15 AM

Singh’s first class of the day is also his favourite — People, Leadership and Management. “It’s an amazing subject that taught me to become a good manager and equipped me with the skill sets to handle a team effectively,” he says.

9:00 AM

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Break time means catching up with friends, hearing about their shifts and sharing new insights directly from the industry. Such interactions are common at an institution that ensures each student can apply their knowledge directly in the field.

10:30 AM

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10:45 AM

Singh’s second class of the day revolves around Service Quality Management. “I love these sessions because they are incredibly interactive,” he says. “It was all about presentations and making us feel like we were discussing real-world issues as real decision-makers.”

For lunch, Singh and his friends prefer to share their meals picnic-style by the garden. “This gives us the chance to practise our cooking skills while sharing our cultures,” he says. Sometimes, they even invite their course coordinators along.

12:00 PM

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After an afternoon of fun in the sun, Singh heads to his third and final class of the day – Risk Contingency Management or Applied Hospitality Management. By 2:00 p.m, he’s headed home for some much-needed rest before his 11:00 p.m. managerial shift begins.

1:00 PM

Le Cordon Bleu Australia is offering international students up to AU$10,000 scholarships to study the Advanced Diploma of Hospitality Management Programs (Cuisine or Patisserie) at its sunny Brisbane campus. Find more information here.

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