culinary arts & hospitality management...

culinary arts & hospitality m a n a g e m e n t i n s t i t u t e

Le Cordon Bleu® New Zealand

WELCOME 1

LE CORDON BLEU 2

LE CORDON BLEU QUALIFICATIONS 4

BACHELOR OF CULINARY ARTS AND BUSINESS 5

BACHELOR OF HOSPITALITY MANAGEMENT 6

LE CORDON BLEU CULINARY ARTS 7

LE CORDON BLEU CLASSIC CYCLE 8

LE CORDON BLEU DIPLÔME DE CUISINE 9

LE CORDON BLEU DIPLÔME DE PÂTISSERIE 10

LE CORDON BLEU ALUMNI AND GRADUATES 11

LIVING IN NEW ZEALAND 12

LIFE IN WELLINGTON 16

SHORT COURSES AND MASTER CLASSES 18

WINE EDUCATION 19

APPLYING TO LE CORDON BLEU 20

INTERNATIONAL LOCATIONS IBC

Since the 16th Century, the name Le Cordon Bleu has been synonymous with culinary

excellence. In 1578, King Henry III of France created the exclusive knightly order L’Ordre du

Saint Esprit. Their feasts legendary, the knights became known as ‘Les Cordons Bleus’ from

the distinctive blue ribbons they wore.

LE CORDON BLEU OFFERS I N T E N S I V E T R A I N I N G I N T H E

CULINARY ARTS FOR CHEFS AND THOSE ASPIRING TOWARDS A CAREER IN FOOD AND HOSPITALITY. WE COMBINE THE VERY BEST OFNEW WORLD INNOVATION AND LOCAL CUISINEWITH THE PRINCIPLES, TECHNIQUES AND ARTISTRY OF THE FRENCH CULINARY TRADITIONS.

With over 100 years of teaching experience, Le Cordon Bleu provides the ultimate training in the culinary arts. Our philosophy of achieving excellence through constant practice and refinement remains the same, even as we grow to meet the needs of the contemporary culinary and hospitality industries.

Le Cordon Bleu offers programs ranging from culinary initiation to university curricula in food and beverage, hospitality, and tourism management. Consequently, Le Cordon Bleu issues a range of qualifications from Certificates, Diplomas, and Bachelor degrees to MBAs. Our network

includes more than 40 schools in 20 countries, attended by 20,000 students annually.

Le Cordon Bleu’s reputation has endured by actively keeping our courses up-to-date and industry relevant using innovative new technologies. Our academic programs are constantly adapted to the future needs of hospitality services, particularly through our privileged partnerships with governments, universities, and culinary associations.

Le Cordon Bleu has made a worldwide contribution to the conservation of the French lifestyle and culture by setting the standards in both the culinary arts and the hospitality industry. In addition to our academic programs, our activities have diversified into culinary publications, restaurants, gourmet products, cooking equipment, as well as French home accessories.

We invite you to share our knowledge, vision and passion for these dynamic ever-changing industries.

Amitiés Gourmandes,

André Cointreau - President, Le Cordon Bleu

1Le Cordon Bleu® New Zealand

2 Le Cordon Bleu® New Zealand

FOR MORE THAN 100 YEARS THE NAME LE CORDON BLEU HAS BEEN SYNONYMOUS WITH CULINARY EXCELLENCE

Today, Le Cordon Bleu is known across the world for its groundbreaking and highly successful approach to culinary training.

With its international reputation for innovation and adaptability, and abundance of fresh, local produce, New Zealand is the perfect place to experience all that Le Cordon Bleu has to offer. We combine the very best of new world tradition with the fine artistry of French tradition. Students will study under internationally renowned chefs and leave with a qualification respected around the world for excellence, and an edge over others competing on the global stage.

The Cordon Bleu Difference

When you choose to train with us, you will see the difference.

A long and proud tradition of excellence

Knowledgeable and experienced

instructors and mentors

A world class culinary and hospitality education

Career opportunities in the world’s

leading restaurants, hotels and resorts

Join a network of distinguished

and famous alumni

Innovative, industry relevant training

TAKE A TOUR OF OUR FACILITIESwww.lcb.co.nz/qr/tour

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A STATE OF THE ARt CULINARY I N S T I T U T E

OPENED IN 2012, OUR STATE-OF-THE-ART, PURPOSE BUILT CULINARY SCHOOL HAS BEEN DESIGNED WITH YOUR SUCCESS IN MIND.

With brand new, fully equipped training kitchens and student learning spaces, the campus is situated in the heart of Wellington’s vibrant dining and entertainment quarter. Classes incorporate the latest technologies to support learning, and students are encouraged to work together to emulate the teamwork culture found in the world’s greatest kitchens. With some of the country’s best restaurants and cafes just a few steps from our campus, you are never far from a uniquely New Zealand experience, inside and outside the kitchen.

GET FULL DETAILS OF ALL

OUR COURSES OR VISIT

www.lcb.co.nz/ our-programes

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Le Cordon Bleu QualificationsLe Cordon Bleu New Zealand offers a range of qualifications at all levels – certificate, diploma and degree – as well as short courses, master classes and continuing professional development. Graduates who possess passion, drive and skill will leave ready to embark on an international career in the food and hospitality industries and reach the top of their profession.

Bachelor of culinary arts and business

Bachelor of hospitality management

Grand diplôme

Diplôme de cuisine

Diplôme de pÂtisserie

Wine Education

Le Cordon Bleu New Zealand programs are approved and accredited with the New Zealand Qualifications Authority through our partner institutions Universal College of Learning (UCOL) and Wellington Institute of Technology (WelTec).


Bachelor of Culinary Arts and BusinessNew Zealand’s first, internationally recognised degree in gastronomy. The Bachelor of Culinary Arts and Business will prepare graduates to create, practice and manage a world-class culinary business in a globally competitive environment.

This innovative degree focuses on developing a knowledge and appreciation of fine food and wine in a ‘farm to plate’ context, and how this is successfully applied in a range of business oriented culinary settings. Students will learn to conceptualise, create, promote, commercialise and manage the culinary product or service in a global context. Internationally there are few programs that combine expertise in culinary practice with critical reflection of the culinary arts, management and business skills. The Bachelor of Culinary Arts and Business is at the cutting edge of culinary management training.

P R O G R A M O V E R V I E W

CuISINE ANd PâtISSErIE

MENu MANAgEMENt

Food, WINE ANd BEvErAgES

AESthEtICS ANd trENdS IN Food ANd WINE

CoMMuNICAtIoN, LEAdErShIP ANd MANAgEMENt

hoSPItALIty ExPErIENCE ANd MANAgEMENt

Food oPErAtIoNS, SErvICE ANd MANAgEMENt

MArKEtINg ANd SMALL BuSINESS oPErAtIoN

ProFESSIoNAL gAStroNoMIC PrACtICE

B E Y O N D T H E C L A S S R O O M

• FoodPromotionandMarketing

• CulinaryTourismEntrepreneur

• FoodWriter

• FoodandBeverageManagement

• CulinaryBusinessManagement

• Restaurateur

PROGRAM DURATION | 3 years (full time)

ENTRy REQUIREMENTS | Students must be minimum of 17 years of age and have successful high school completion. International

students require IELtS 6.0 or equivalent

An entrepreneurial degree that prepares

students to conceptualise, create,

promote, commercialise and manage

the culinary product or service in a

global context.


Bachelor of Hospitality ManagementFast-paced, dynamic and exciting, the hospitality industry is all about providing the ultimate experience. And the Bachelor of Hospitality Management is the ultimate course of study for students serious about wanting to pursue a career in hotel management or tourism.

Designed to provide a thorough understanding of hospitality, this program will prepare you for a first or second-tier management role within the industry. You will gain an understanding of the various management functions in hospitality (hotels, bars, restaurants, event management companies), and undertake industry visits, case studies and project work. In the final semester you will complete an applied practice paper to cement your theoretical knowledge in a real work-based context and start you off on your career journey.

P R O G R A M O V E R V I E W

hoSPItALIty oPErAtIoNS ANd FroNt oF houSE

hoSPItALIty MANAgEMENt

thE tourISM INduStry

hoSPItALIty MArKEtINg

Food ANd BEvErAgE MANAgEMENt

SErvICES MANAgEMENt

ACCouNtINg ANd FINANCIAL MANAgEMENt

hoSPItALIty huMAN rESourCE MANAgEMENt

B E Y O N D T H E C L A S S R O O M

• HotelManagement

• EventManagement

• AdventureTourism

• InternationalTourism

• CustomerService

The ultimate course for students

serious about wanting to pursue senior

management positions in the hotel and

tourism industries.

PROGRAM DURATION | 3 years (full time)

ENTRy REQUIREMENTS | Students must be minimum of 18 years of age and have successful high school completion. International

students require IELtS 6.0 or equivalent


LE CORDON BLEU CULINARY A RtS

THE CLASSIC CYCLE PROGRAM IS THE CORE OF THE CORDON BLEU CURRICULUM. OUR CERTIFICATES AND DIPLOMAS DELIVER THE MOST INTENSIVE AND COMPREHENSIVE TRAINING IN CLASSICAL FRENCH CULINARY TECHNIQUES AVAILABLE TODAY.

The Classic Cycle Program offers many practical hours in our modern teaching kitchens, where under the guidance and supervision of a chef, students independently prepare dishes from start to finish. Our teaching methodology combines demonstration with hands-on practical classes.

The focus is on mastering the technical skills that will give you the confidence and knowledge to apply traditional French culinary techniques to any style of cuisine. You’ll also be encouraged to develop your own, individual culinary creativity and artistic expression.

LE GRAND DIPLÔmETHE PRESITIGIOUS LE GRAND DIPLÔME LE CORDON BLEU IS AWARDED TO STUDENTS WHO COMPLETE BOTH THE DIPLÔME DE CUISINE AND DIPLÔME DE PÂTISSERIE. THE AWARD IS A HIGHLY ACCLAIMED PASSPORT TO THE INTERNATIONAL CULINARY WORLD.

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+ +

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INTERMEDIATE

SUPERIOR

INTERMEDIATE

BASIC

SUPERIOR

BASIC

DIPLÔME DE CUISINE

NINE MONThS

DIPLÔME DE PâTISSERIE

NINE MONThS

LE CORDON BLEU BASIC CUISINE

10 WEEKS

New Zealand Certificate in French Cuisine (Basic)

LE CORDON BLEU BASIC PâTISSERIE

10 WEEKS

New Zealand Certificate in French Cuisine (Basic)

LE CORDON BLEU INTERMEDIATE CUISINE

10 WEEKS

New Zealand Certificate in French Cuisine (Intermediate)

LE CORDON BLEU INTERMEDIATE PâTISSERIE

10 WEEKS

New Zealand Certificate in French Cuisine (Intermediate)

LE CORDON BLEU SUPERIOR CUISINE

10 WEEKS

New Zealand Certificate in French Cuisine (Superior)

LE CORDON BLEU SUPERIOR PâTISSERIE

10 WEEKS

New Zealand Certificate in French Cuisine (Superior)

GRAND DIPLÔMEStudents who complete all three certificates in Cuisine and Pâtisserie are awarded the

prestigious Grand Diplôme.

Le Cordon Bleu Classic CycleLe Cordon Bleu Classic Cycle teaches students to progressively discover and master French Cuisine or Pâtisserie. Over a period of nine months students advance through Basic, Intermediate and Superior levels in either Cuisine or Pâtisserie. Each level is completed over ten weeks. Practical classes are delivered over six hours, beginning with two hours of lecturer demonstration and four hours of practical student work. Workplace-related topics will be delivered in one to two-hour teaching sessions. Theory is integrated throughout the course.

Our LE COrdON BLEu ChEFS tEaCh SOPhIStICatEd

tradItIONaL CuLINarY tEChNIquES that FOrm

thE FOuNdatION OF gaStrONOmY.


CUISINE DE BASE (BASIC CUISINE)

The basic cuisine course is your introduction to French cuisine. From day one, you will begin to master the basics: from how to

hold a knife properly, peel vegetables or truss chicken/poultry. As you progress, techniques become more complex. Demonstrations

become more menu-oriented, incorporating such elements as organisation, preparation, balance and timing. You will learn how to use and integrate condiments, herbs and spices into recipes and

produce a variety of flavours which complement the dishes prepared.

T H E C O U R S E C O V E R S :

FrENCh CuLINAry tErMS ANd dEFINItIoNS

uSE ANd CArE oF CooKEry EQuIPMENt

Food PrEPArAtIoN ANd MISE EN PLACE

WorK orgANISAtIoN ANd PLANNINg

INtroduCtIoN to FrENCh CuISINE

FrENCh CLASSICAL CooKINg tEChNIQuES

vArIAtIoNS oF CooKINg MEthodS

FoNdS du CuISINE

CoMModItIES - rECEIvINg ANd StorINg

DIPLÔME DE CUISINE

The Diplôme de Cuisine is awarded to students who have successfully completed the Basic, Intermediate and Superior Cuisine certificates.

CUISINE INTERMÉDIAIRE (INTERMEDIATE CUISINE)

The intermediate cuisine course will introduce you to classic French regional dishes through which you will apply the techniques introduced in the basic level course. With practice and repetition,

you’ll begin to perform tasks more easily and instinctively. Intermediate cuisine emphasises the importance of mise en place:

understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.


MISE EN PLACE

CLASSICAL FrENCh StoCKS, gLAZES,

BASIC ANd AdvANCEd SouPS

horS d'oEuvrE, CANAPES, SALAdS ANd APPEtISErS

vEgEtABLES, Egg ANd FArINACEouS

CooKINg tEChNIQuES

FrENCh PAStrIES ANd CAKES

PrEPArAtIoN oF SIMPLE hot ANd CoLd dESSErtS

PrEPArAtIoN ANd SErvICE oF rEStAurANt MEALS

CUISINE SUPÉRIEURE (SUPERIOR CUISINE)

In the superior cuisine course you will learn about the evolution of French cuisine. Chefs will demonstrate full menus inspired by trends from today’s top kitchens. Some recipes are original and others are

contemporary interpretations of the classics. The ingredients are richer and more refined – exposing you to working with such items as foie gras, truffles and lobster. Now well-versed in French culinary skills,

you are encouraged to be more creative in both taste and presentation.


SEAFood PrEPArAtIoNS ANd CooKEry tEChNIQuES

ChEESE KNoWLEdgE ANd uSES

MENu trENdS ANd MArKEt APPLICAtIoN INCLudINg Food BudgEtINg

PrEPArAtIoN oF FoodS For ALLErgy, dIEtAry ANd

CuLturAL rEQuIrEMENtS

SEASoNAL ANd MArKEt INFLuENCES IN CuISINE

CLASSICAL ANd CoNtEMPorAry MENuS

PLAtE dESIgN ANd PrESENtAtIoN

MISE EN PLACE For A rEStAurANt SItuAtIoN


DIPLÔME DE PâTISSERIE

The Diplôme de Pâtisserie is awarded to students who have successfully completed the Basic, Intermediate and Superior Pâtisserie certificates.

PâTISSERIE DE BASE(BASIC CUISINE)

The basic pâtisserie course is designed to give you a strong foundation on which to build your skills and knowledge within

the hospitality industry. You’ll be introduced to the various combinations, properties and applications of pâtisserie as you

progressively learn to prepare a wide selection of cakes, desserts and pastries.


PâtISSErIE EQuIPMENt

KItChEN PrACtICES

SAFE WorKINg PrACtICES

hygIENE ANd Food SAFEty PrACtICES

FrENCh CuLINAry tEChNIQuES ANd MEthodS

(uSINg A LIMItEd rANgE oF BASIC INgrEdIENtS ANd rECIPES)

BrEAd ANd dough ProduCtS

FruIt dESSErtS

gâtEAux ANd ChEESECAKES

PLAtINg ANd PrESENtAtIoN For SErvICE

PâTISSERIE INTERMÉDIAIRE(INTERMEDIATE CUISINE)

Like the intermediate cuisine program, intermediate pâtisserie is based on practice and repetition. As you begin to master important

techniques, your proficiency will allow you to focus on the decoration of your cakes. You will be introduced to the basics of chocolate making – tempering and dipping – using caramel and

nougatine, and preparing restaurant style dishes. You’ll be assisted by chefs to develop the artistic skills necessary to prepare and decorate a

variety of French desserts and pastries.


vArIouS tyPES oF PAStry

ChoCoLAtE

SPECIALty tArtS ANd

trAdItIoNAL FrENCh CAKES

CLASSIC CAKES

CoNtINENtAL ANd

SPECIALty BrEAdS

dESSErtS

PâTISSERIE SUPÉRIEURE(SUPERIOR CUISINE)

The superior pâtisserie course combines all the knowledge, techniques and artistic skills of the basic and intermediate levels, and encourages

you to further personalise your work. Demonstrations, practical sessions and workshops are designed to help you gain a thorough understanding

of the principles of each of these components, with a strong focus on developing advanced levels of artistic and creative work.


ProduCtIoN oF PEtItS FourS

PrEPArAtIoN, hANdLINg ANd ModELLINg oF MArZIPAN,

CoNFECtIoNEry ANd ChoCoLAtE ProduCtS

dECorAtIvE ShoWPIECES

PLAtEd dESSErtS

gâtEAux ANd AdvANCEd dECorAtIoN

dECorAtIvE BAKEry ProduCtS

SugAr ShoWPIECES


LE CORDON BLEU GRADUATES ARE LIVING THEIR CULINARY ADVENTURES AROUND THE WORLD

Le Cordon Bleu qualifications start students on an inspirational journey of excellence, creativity, innovation and personal enrichment that enables them to go on and forge their own successful professional paths.

Over the past 100 years, Le Cordon Bleu has produced many famous graduates, including Dione Lucas, Julia Child, Nancy Silverton, Nathalie Dupree, Eric and Bruce Bromberg, Allen Susser, James Peterson, Brad Farmerie, Lydia Shire, Giada De Laurentiis, Gaston Acurio, Yotam Ottolenghi and Ming Tsai, to name just a few. Will you be next?

PEGGY PORSCHENGRAND DIPLÔME

Celebrity Cake designer for Madonna, Elton John, Stella McCartney, Gwyneth Paltrow. Author: “Romantic Cakes” & “Pretty Party Cakes”

“I decided to move to London to follow my dream, and enrolled at Le Cordon Bleu for a Grand Diplôme.

Although pâtisserie was my real passion, I felt I needed a strong background in cuisine too.”

KATHLEEN FLINNDIPLÔME DE CUISINE

Author: “The Sharper Your Knife, the Less You Cry”

“Simply put, studying at Le Cordon Bleu changed my life. It was the one time that I chose passion over practicality,

and I’m thankful for that decision every day. The chefs instilled in me not just the fundamentals of classic French

cuisine, but gave me something greater – a sense of discipline and confidence that I take into every kitchen,

and extends to all aspects of my life.”

BRAD FARMERIEGRAND DIPLÔME 2009 Food Network Iron Chef Winner Chef/Owner: Public and Double Crown – New York City

“The curriculum at Le Cordon Bleu has not only given me the day-to-day skills that help me in the kitchen, but the knowledge that allows me to teach younger cooks so that they can improve their own techniques. This solid foundation also continues to fuel my passion for travel, allowing me to cook at prestigious events, demonstrations, and guest chef dinners around the world.”

JULIE BIUSOLE CORDON BLEU ALUMNI LONDONInternational Food Writer, Ambassador for Le Cordon Bleu New Zealand

“A qualification from Le Cordon Bleu gives you access to the world’s most renowned establishments in the hospitality industry. The training gives you the skills to take your career to the very highest levels across the globe.”

testimonials


Living and Studying in New Zealand

New Zealand is a uniquely beautiful country that promises a rich and vibrant experience, in and outside the kitchen.

an island nation in the beautiful South Pacific, New Zealand’s incredible natural beauty and mild, temperate climate make it a truly special place to visit and stay a while. at any time, almost 100,000 international students are also experiencing what it’s like to live in one of the most beautiful corners of the world.

With an innovative and multi-cultural approach to food and an abundance of fresh local produce, New Zealand is a country made for people who appreciate fine food and wine. Wherever you go, you’ll find an amazing array of artisan food products and some of the very best new world wines to sample along the way.

“New Zealand offers the ultimate paddock

to plate food experience. The freshest, most

delicious seasonal produce is available right

on your doorstep.”

Josh Emett, MasterChef New Zealand Judge,

and Ambassador Chef for Le Cordon Bleu New Zealand


G E T O U T A N D E N J O Y Y O U R S E L F

With so much to see and do in New Zealand, you can’t help but enjoy yourself. adventure is never too far away. For a real Kiwi experience, why not do a bungy jump, go white water rafting, try rock climbing or tramp one of our beautiful natural walkways? Nature lovers can enjoy whale watching, a swim with dolphins, or a visit to a Kiwi sanctuary. With beaches, rivers, mountains, ski fields, hot springs and fishing all close by, you don’t have to venture too far to discover your own version of paradise.

“The lively Pacific region, with its fresh,

culinary style provides inspiration that infuses

New Zealand cuisine with a unique vitality

you can’t find anywhere else in the world.”

Robert Oliver, Winner of Gourmand Cook Book of the Year 2010,

Ambassador Chef for Le Cordon Bleu New Zealand and Pacific Islands.

DISCOVER MORE ABOUT Why NEW ZEALAND IS A GREAT PLACE TO STUDy.

www.lcb.co.nz/qr/nz

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Photo by Miles Holden

High in The Remarkables, the lookout is a photo opportunity you’ll never forget.

TO SUCCESSFULLy GAIN yOUR VISA yOU WILL NEED

An official ‘offer of Place’

A receipt for the payment of your fees

Evidence you have sufficient funds to cover your living

expenses and return travel home

Evidence that you have medical and travel insurance arranged


A P P L Y I N G F O R A S T U D E N T V I S A

Immigration New Zealand has information on everything you need to know about moving to New Zealand to study. Visit www.immigration.govt.nz for details on immigration requirements, applying for your student visa, reporting requirements, and working in New Zealand.

International students coming to study at Le Cordon Bleu New Zealand must ensure their passport will not expire while they are studying. Once you receive confirmation that you have been offered a place, and have received your fees receipt, you can apply for a Student Visa. To do this you need to complete an ‘Application to Study in New Zealand’ form and a ‘Financial Undertaking’ form.

You can apply for your Visa at the nearest New Zealand High Commission, Embassy, Consulate, or Trade New Zealand office with Immigration New Zealand (INZ) services.

M E D I C A L R E Q U I R E M E N T S

International students intending to study for 12 months or longer will need to complete a medical and chest x-ray certificate. If you are over 17 years of age and intend to study in New Zealand for longer than two years you will also need to complete a police check.

W O R K I N G I N N E W Z E A L A N D

International students studying in New Zealand full-time may be able to work part-time (up to 20 hours each week) during the academic term and full-time over the summer break to support their studies. For further information please refer to the Immigration website: www.immigration.govt.nz


H E A LT H A N D I N S U R A N C E

ELIGIBILITy FOR hEALTh SERVICES

Most international students are not entitled to publicly funded health services while in New Zealand. If you receive medical treatment during your visit, you may be liable for the full costs of that treatment. Full details on entitlements to publicly funded health services are available through the Ministry of Health, and can be viewed on their website at www.moh.govt.nz.

ACCIDENT INSURANCE

The Accident Compensation Corporation provides accident insurance for all New Zealand citizens, residents, and temporary visitors to New Zealand, but you may still be liable for all other medical and related costs. Further information can be viewed on the ACC website at www.acc.co.nz.

MEDICAL AND TRAVEL INSURANCE

International students (including group students) must have appropriate and current medical and travel insurance while in New Zealand. We are able to arrange comprehensive travel insurance for students while they are studying with us.

C O D E

Le Cordon Bleu New Zealand, through its partner Universal College Of Learning (UCOL), has agreed to observe and be bound by the Code of Practice for the Pastoral Care of International Students. Copies of the Code are available from the New Zealand Ministry of Education website at www.minedu.govt.nz/international.

STUDENT SUPPORT

We offer a range of support services for students including learning support, English language support, career guidance and library services.

ENGLISh LANGUAGE SUPPORT

Le Cordon Bleu has relationships with various high quality language schools around New Zealand and is able to provide support for students that need additional English language training prior to beginning their studies with us.

New Zealand - a great place to study with Le Cordon Bleu

warm, friendly people stunning natural beauty safe and welcoming environment innovative, fresh cuisine exciting ingredients - premium wines

Sea kayaking, Abel Tasman National ParkPhoto by Gareth Eyres


Life in Wellington

Life in New Zealand’s capital city is an experience you just won’t find anywhere else.

Lonely Planet called Wellington the ‘coolest little capital in the world’ for good reason. It’s cosmopolitan, creative, compact, culturally diverse, and safe. Plus it’s New Zealand’s cuisine and culture capital.

T H E C I T Y A N D S U R R O U N D S

Wellington is a region of stunning natural beauty. The city is framed by a natural harbour, rugged coastline and the surrounding hills. It’s small and compact, so getting around on foot or by public transport is safe and easy. With a population of around 195,000 people in the city and almost 470,000 in the Wellington region, you’ll find everything a big city has to offer without the big city attitude.

C U L I N A R Y W E L L I N G T O N

Wellington is a city made for food lovers and eating well. Every year the city’s restaurants and bars win awards for being the best of the very best in the country. We’re also famous for our coffee, with reportedly the best brews and more cafes per capita than any other city in the world. With bustling city food markets each weekend, an annual festival of food – Wellington on a Plate – and New Zealand’s premier celebration of wine, food and music – Toast Martinborough – the region is alive with opportunities to immerse yourself in culinary culture.

L I V I N G I N W E L L I N G T O N

Wellington is an easy and affordable city to live and study in. Our campus is in the heart of the city’s creative and cultural precinct, with many safe and affordable accommodation options close by, often in walking distance of your classes. These include student hostels, apartments or shared houses. If you need advice or help to arrange short or long-term accommodation we are happy to help. We also provide a full homestay service for students under the age of 18.

Discover everything there is to know about visiting, living and studying in Wellington, the world’s coolest little capital. Visit www.wellingtonnz.com. Like to find out more about studying in Wellington? Visit www.educationwellington.co.nz

GET A REAL TASTE OF

LIFE IN WELLINGTON

www.lcb.co.nz/qr/wgtn

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“Wellington is home to a thriving community of

food and wine lovers. Local producers gather at

the City Market every week with fresh, seasonal

produce from around the region.”

Martin Bosley, Executive Chef,

restaurateur and co-owner of City Market


Short Courses and Master Classes

LE CORDON BLEU CATERS FOR CULINARY ENTHUSIASTS, FOOD AND WINE LOVERS, AND PROFESSIONALS TOO.

Le Cordon Bleu New Zealand also offers short courses, culinary adventures, corporate events, master classes and continuing professional development courses for both professionals and enthusiasts at all levels. We’ll be running these on an ongoing and regular basis.

To find out more and get details of upcoming activities and courses, visit our website and sign up to receive regular news and updates, or follow us at www.facebook.com/LeCordonBleuNZ.

“Nothing beats hands-on learning, especially

when you have a state-of-the-art kitchen to

work in. Le Cordon Bleu’s short courses are the

next best thing to being a full-time student.”

Lucy Corry

Food writer, blogger and Short Course attendee


Wine Education

The New Zealand School of Wines and Spirits (NZSWS) and Le Cordon Bleu New Zealand are delighted to offer students the opportunity to study a selection of the world’s most sought after international wine qualifications at our Wellington campus, including the Wine & Spirit Education Trust’s (WSET®) Level 4 Diploma.

• WSETLevel1AwardinWine

• WSETLevel2AwardinWinesandSpirits

• WSETLevel3AwardinWinesandSpirits

• WSETLevel4DiplomainWinesandSpirits

The Wine & Spirit Education Trust is the world’s leader in wine and spirits education, with a presence in 50 countries. Established in 2004 by Jane Skilton MW, The New Zealand School of Wines and Spirits is a WSET Approved Programme Provider. All courses are taught by either Masters of Wine, or Diploma graduates who are Associate Members of the Institute of Wines & Spirits (AIWS), ensuring teaching is of the highest calibre.

Visit our website for more details.

“Just a short journey from Wellington you’ll find

three internationally famous wine regions where

you’ll find award-winning vineyards producing

some of the best wines in the new world.”

Jane Skilton, Master of Wine,

Wine Writer and Wine Education Director for Le Cordon Bleu New Zealand.


Applying to Le Cordon Bleu

1 Complete your Application Form. Our enrolment guide has been designed to help you through the process of completing your application.

2 Email, post or fax your completed Application Form. Please remember to include verified copies of the required supporting documents and proof of ID (passport copy or birth certificate).

[email protected]

Le Cordon Bleu New Zealand, Private Bag 999045, Manners St Central, Wellington, 6142 New Zealand Fax: +64 4 4729805

3 Assessing your Application. Once we receive your application we will assess whether you meet the entry requirements for the course you have selected.

4 Offer of Place. When your application is approved, we will send you an Offer of Place. This will include an Acceptance Form and payment details.

5 Fee payment. Please return the completed Acceptance Form together with your fees payment. Accepting your place well in advance of your course start date and paying your fees will help to ensure that your place on the course is secure.

6 Applying for a Student Visa. Once we receive your fees payment we will send you a Receipt of Payment. International students will need this receipt, along with their Offer of Place, to gain a Student Visa.

7 Welcome. Orientation is the time to meet other students and begin your studies. Enrolment for international students is complete when your student visa and evidence of your travel/medical insurance is provided.

Founded in Paris in 1895, today Le Cordon Bleu has a presence in some 20 countries with more than 40 international schools attended by 20,000 students annually.

Le Cordon BLeu Paris

8, rue Léon Delhomme, 75015 Paris, FranceT : +33 (0)1 53 68 22 50 F : +33 (0)1 48 56 03 [email protected]

Le Cordon BLeu London

15 Bloomsbury Square, London WC1A 2LS United KingdomT: +44 (0) 207 400 3900 F: +44 (0) 207 400 [email protected]

Le Cordon BLeu Madrid

Universidad Francisco de Vitoria, Ctra. Pozuelo-Majadahonda, Km. 1,800Pozuelo de Alarcón, 28223, Madrid, SpainT : +34 91 715 10 46 F : +34 91 351 87 [email protected]

Le Cordon BLeu internationaL BV

Herengracht 28, 1015 BL AmsterdamThe NetherlandsT: +31 20 661 6592 F: +31 20 661 [email protected]

Le Cordon BLeu LiBan

Rectorat B.P. 446, USEK University – KaslikJounieh – LebanonT : +961 9640 664/665 F : +961 9642 [email protected]

Le Cordon BLeu tokyo

Roob-1, 28-13 Sarugaku-Cho, Daikanyama, Shibuya-Ku, Tokyo 150-0033, JapanT : +81 3 5489 0141 F : +81 3 5489 [email protected]

Le Cordon BLeu koBe

The 45th 6F, 45 Harima-machi, Chuo-Ku,Kobe-shi, Hyogo 650-0036, JapanT : +81 78 393 8221 F : +81 78 393 [email protected]

Le Cordon BLeu korea

53-12 Chungpa-dong 2Ka, Yongsan-Ku,Seoul, 140 742 KoreaT : +82 2 719 69 61 F : +82 2 719 75 [email protected]

Le Cordon BLeu, inC.

One Bridge Plaza N, Suite 275Fort Lee, NJ USA 07024Tel. +1 201 490 - 1067 [email protected]

Le Cordon BLeu MexiCo

Universidad Anáhuac NorteAv. Lomas Anáhuac s/n., Lomas AnáhuacMéxico C.P. 52786, MéxicoT : +52 55 5627 0210 ext. 7132 / 7813F : +52 55 5627 0210 [email protected]

Le Cordon BLeu ottawa

453 Laurier Avenue East, Ottawa, Ontario, K1N 6R4, CanadaT : +1 613 236 CHEF(2433)Toll free +1 888 289 6302 F : +1 613 236 2460Restaurant line +1 613 236 [email protected]

Le Cordon BLeu MexiCo

Universidad Anáhuac del SurAvenida de las Torres # 131, Col. Olivar de los PadresC.P. 01780, Del. Álvaro Obregón, México, D.F.T : +52 55 5628 8800 F : +52 55 5628 [email protected]

Le Cordon BLeu Peru

Av. Nuñez de Balboa 530, Miraflores, Lima 18, PeruT : +51 1 242 8222 F : +51 1 242 [email protected]

Le Cordon BLeu austraLia

Days Road, Regency Park, South Australia,5010 AustraliaT : +61 8 8346 3700 F : +61 8 8346 [email protected]

Le Cordon BLeu sydney

250 Blaxland Road, RydeSydney NSW 2112, AustraliaT : +61 8 8346 3700 F : +61 8 8346 [email protected]

Le Cordon BLeu new ZeaLand

48-54 Cuba St, Private Bag 999045, Manners St Central, Wellington, 6142 New ZealandT: +64 (0)4 4729800 F: +64 (0)4 [email protected]

Le Cordon BLeu MaLaysia

Sunway University, No.2A, Jalan Universiti, Bandar Sunway, 46150 Petaling Jaya, Selangor DE, MalaysiaT: +603 5632 1188 F: +603 5631 [email protected]

Le Cordon BLeu thaiLand

946 The Dusit Thani Building, Rama IV Road, Silom, Bangrak, Bangkok , 10500 ThailandT: +66 2 237 8877 F: +66 2 237 [email protected]

Le Cordon BLeu istanBuL

Özyeğin University, Çekmeköy CampusNişantepe Mevkii, Orman Sokak, No:13,Alemdağ, Çekmeköy 34794, Istanbul, TurkeyT: +90 216 564 9000 F : +90 216 564 [email protected]

Le Cordon BLeu shanGhai

No. 1548, South Pudong Road, Shanghai, China 200122Tel + 86 136 0166 9198 Fax + 8621 [email protected]

Le Cordon Bleu International Directory

Queenstown

Dunedin

Christchurch

Wellington

Auckland

Le Cordon BLeu new ZeaLand

48-54 Cuba St, Private Bag 999045, Manners St Central, Wellington, 6142 New ZealandT: 04 4729800F: 04 [email protected]

Le Cordon Bleu New Zealand 48-54 Cuba Street Private Bag 999045, Manners St Central Wellington 6142, New Zealand

Tel: +64 4 472 9800Email: [email protected] www.facebook.com/lecordonbleuNZwww.lecordonbleu.co.nz

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