Cordon Bleu school welcomes delegates to education conference

Press Release – Le Cordon Bleu
Le Cordon Bleu New Zealand and the Wellington Institute of Technology welcome attendees at the International Education Conference being held at the Michael Fowler Centre in Wellington today and tomorrow.

“As a hub for international students the New Zealand Centre for Culinary and Hospitality Excellence – Te Pataka Kai o Aotearoa ki Te Ao – is New Zealand’s leading training centre for culinary and hospitality studies. We extend a warm welcome to visitors to the Capital. Our campus is open to all those attending the International Education Conference today and tomorrow. We are at 54 Cuba Street, a 2 minute walk from the Michael Fowler Centre. Conference attendees are welcome to visit the campus and see international education in action,” says Jenny Jenkins, General Manager Le Cordon Bleu New Zealand.

“New Zealand’s largest Hospitality School welcomes attendees of the International Education Conference to view our stunning campus which accommodates 540 students at any one time. Patisserie classes with our exceptional lecturers including internationally renowned ex – Sky City Chef Robert Bok and Paul Gibbs from London’s Nadell Patisserie are running all day today.

“Trainee chefs will be working in the 7 kitchens as students hone their cooking techniques under the Capital’s top chefs,” says Ben Shadbolt, Head of the Wellington Institute of Technology School of Hospitality. “This afternoon students under the guidance of industry icon Ruth Pretty are preparing for a dinner service for Wellington on a Plate. Tomorrow the campus is open with hospitality management students and staff on site and available to provide Conference attendees and media with a tour of our spectacular $13M campus. International education is very important to us with students attending our School from Korea, India, Vietnam and more,” says Ben Shadbolt.

“With more than 80 students from 17 countries studying at Le Cordon Bleu international education is at the heart of what we do best,” says Jenny Jenkins.

Content Sourced from scoop.co.nz
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