Work placement enhances new qualification at Le Cordon Bleu

Work placement enhances new qualification at Le Cordon Bleu New Zealand

A new programme at Le Cordon Bleu New Zealand gives aspiring chefs and hospitality industry professionals the opportunity to obtain a world-class qualification in Professional Culinary Management.

Starting in July 2013, the two-year programme begins with students studying for the Le Cordon Bleu Diplôme de Cuisine or Diplôme de Pâtisserie.

After gaining valuable training from the Institute’s first-class chefs, students complete a placement at one of New Zealand’s top restaurants, giving them the opportunity to gain practical experience whilst being mentored and assessed by respected industry professionals.

In the second year of the course, students will have the option to major in either Culinary Arts and Business or Hospitality Management, adding business training to their professional chef qualification.

Institute director Cath Hopkin says that the programme is likely to attract overseas students, with the opportunity to gain work experience in New Zealand.

“The Professional Culinary Management programme is a wonderful opportunity for international students to experience New Zealand’s thriving hospitality industry at the highest level, whilst learning classic culinary techniques and important business skills to support their career.

“Once they complete the course, graduates can apply for a Graduate Job Search Work Visa, so they can further their industry experience in New Zealand,” she says.

Professional Culinary Management graduates can enter the workforce as professional chefs or choose to continue study, with direct entry into the second year of one of Le Cordon Bleu New Zealand’s two degrees.

Le Cordon Bleu New Zealand Chef de Cuisine, Adam Newell, says gaining practical and theoretical experience from the globally renowned school equips graduates with skills that are highly sought-after by esteemed restaurateurs and hotels.

“As well as becoming professional chefs specialising in cuisine or pâtisserie, graduates will have business principles and problem solving and communication skills, making them more attractive to potential employers.

“With a substantial internship under their belts, graduates can hit the ground running as soon as they enter the industry,” he says.

The Professional Culinary Management Programme has four intakes per year in July, October, January and April, with restaurant internships ranging from three months to six months.

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