A new term means new students, Orientation Day is always full of excitement as the next generation of culinary professionals take their first steps. Term 2 Orientation Day was held on Friday, March 31^st, for new students who are enrolled in Basic Cuisine, Basic Pâtisserie and Diplôme de Boulangerie.

One of the highlights of the day is the luncheon prepared by their future chef lectures and student representatives. They get to experience the quality cuisine taught in our kitchens while getting their first chance to connect with staff face-to-face.

The students will join Le Cordon Bleu New Zealand's continuing students from Diplôme de Cuisine, Diplôme de Pâtisserie, Le Grand Diplome and Diplôme Avancé Culinaire classes. 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.

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!

Find out more about our cuisine and patisserie courses