Le Cordon Bleu New Zealand
Established 2012 as a state-of-the-art cooking school, Le Cordon Bleu New Zealand offers a wide range of culinary arts, wine, management and hospitality programmes. The school offers a range of qualifications at all levels, such as certificates, diploma and undergraduate degree programmes. It has a team of French trained chef tutors and state-of-the-art equipment and facilities, such as Paco-Jets, steam-injected bakers ovens, sous-vide cookers and a pastry kitchen with a nine-metre composite stone bench. With nearly 200 students from over 23 different countries, the school is as vibrant and multi-cultural as the city itself. Its building features state-of-the-art facilities to provide latest and most innovative opportunities in culinary and hospitality education. The school source local produce and ingredients for use during practical sessions and demonstration, and constantly reviews their suppliers to ensure highest quality ingredients. Le Cordon Bleu New Zealand master chefs are both classically trained and qualified teachers, whilst their lecturers contribute a wealth of knowledge gained through years of experience in both education and the hospitality industry.
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