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Our group of 23 gastronomic students traversed Wellington and the Wairarapa region, listening to and engaging with producers, retailers, and experts in entrepreneurial, innovative business.
The Le Cordon Bleu Master of Gastronomic Tourism Residential consolidated student’s understanding of gastronomic tourism through workshops, tastings & classes; provide excursions to showcase regional diversity; explore contemporary food trends; meet fellow students and staff in the programme; and showcase Wellington’s urban gastronomy and Maori/ethnic culinary culture.
Providing our online students an opportunity to meet face-to-face with lecturers and staff from Le Cordon Bleu (Australia and New Zealand schools) and Southern Cross University, the residential facilitates interaction with knowledgeable and industry-experienced academics, gastronomy practitioners and business professionals.
Jocelyn Eason, General Manager from the New Zealand Institute for Plant & Food Research Ltd delivered an excellent presentation ‘Science to deliver our future foods’ discussing the evolution of plant-based diets which was extremely informative and well-received.
Residential highlights included tasting delicious local foods and wines, learning about current industry issues and creative solutions, sharing stories of challenge and success, and discovering new ways to apply knowledge and skills.
Le Cordon Bleu Australia and delivery partner Southern Cross University would like to thank Le Cordon Bleu New Zealand for hosting our group and contributing to the rich programme of activities, and extend gratitude to all participants and presenters for contributing to the success of this year’s residential.
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