Term 1 Orientation Day was held on Friday, January 6, for new students who are enrolled in Basic Cuisine, Basic Pâtisserie and Diplôme de Boulangerie.
They enjoyed getting to know their lecturers during a luncheon that impressed the future hospitality leaders. The students have joined Le Cordon Bleu New Zealand's continuing students from Diplôme de Cuisine, Diplôme de Pâtisserie, Le Grand Diplome and Diplôme Avancé Culinaire classes since the second week of January. Le Cordon Bleu New Zealand's intakes are four times a year for Diplôme courses (January, April, July and October) and twice a year for its Bachelor degree program in February and August.
Admission is open for its Bachelor of Culinary Arts and Business (start date 13 February), and Diplôme de Cuisine & Pâtisserie for April intake (3 April). Dreaming of a career in cuisine or patisserie? Learn basic to advanced cuisine and patisserie techniques from Le Cordon Bleu New Zealand master chefs with certificates, diplomas and degrees!
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