Do You Have A Degree Of Interest In The Culinary Arts? Le Cordon Bleu New Zealand invites applications for the Bachelor of Culinary Arts and Business Scholarships.
My three years of study at Le Cordon Bleu New Zealand has been the most valuable experience yet. It's not merely a matter of graduating with a Bachelors degree, it helped me grow towards an excellent career in culinary arts. The degree allowed me to learn not only the French technique of cuisine and patisserie but also how to manage my own business, be a leader and a problem solver. The knowledge and skills I have been taught gave me the confidence to pursue my passion and provided me with opportunities to work in excellent hotels and restaurants in Wellington. The lecturers, chefs, and staff are professional and they are open to students' opinions making it a great learning environment.
Joanna chose to carry out her co-operative education project at the InterContinental Hotel, Wellington. She was tasked with the planning and re-launch of the InterContinental conferencing portfolio. For her exemplary work during her internship, e New Zealand Association for Cooperative Education presented her with the 2016 NZACE Student Honour Award. After graduating she was employed as Manager of Operations and Development at 'Wooden Spoon'. In April 2016, she moved to London and armed with her globally recognised quali cation, Joanne was soon employed as a Restaurant Manager for Caravan, a Kiwi owned restaurant and rotisserie, with 3 locations. Joanna currently manages the largest site si
Le Cordon Bleu, for over 120 years, has been the culinary and hospitality definition of excellence. They have a reputation and a following that is surpassed by none. It was truly an honor and a privilege to obtain my Bachelors degree from Le Cordon Bleu New Zealand. One of the best parts of being a part of the Le Cordon Bleu family is the industry connections and the opportunities that can be provided allowing their students to receive, arguably, the best education and work experience in the best restaurants wherever they are located. The knowledge that I have gained studying and working, both for and alongside, such experienced and amazing people has helped me evolve and develop the skills
Le Cordon Bleu made me realise my potential. The teaching methodology applied at Le Cordon Bleu encourages students to put a lot of their own efforts. Therefore, the harder a student is works, the more they will learn and be able to take advantage of the resources and industry connections. I had the opportunity to work with celebrity chefs and participate in large industry events.
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