Bachelor Students Connecting with Industry

Every August we welcome a new cohort of future culinary leaders. This August marks a new milestone for Le Cordon Bleu New Zealand, with more Bachelor of Culinary Arts and Business students than ever before. We pride ourselves for offering a unique programme that blends 45% practical hands-on learning with the theory of business management, a degree not found anywhere else in the world.

But learning theory can be just as exciting and offer our students connections and experiences just as rewarding as our practical studies and industry visits. Earlier this month our students welcomed Jim White, Technical and Sustainable Development Director at Cloudy Bay, as a guest lecturer. Cloudy Bay is part of the Louis Vuitton and Moët Hennessy Group, its wines brought international acclaim to New Zealand’s wine industry and remains a leader of sustainability and quality.

As part of our Ethical Food and Wine course, Jim delivered an insightful presentation covering Cloudy Bay's strategic approach to sustainability and Corporate Social Responsibility (CSR) within the winery. His discussion provided our students with a comprehensive understanding of how ethical practices are being integrated into the core operations of leading enterprises like Cloudy Bay.

This session was not only informative but also highlighted the importance of developing partnerships with New Zealand communities and innovative enterprises. Such collaborations are vital for our school as we continue to expand our students' exposure to real-world applications of ethical and sustainable practices in the food and wine industry.

The students thoroughly enjoyed the conversation, finding it both inspiring and educational.

We have many more guest lecturers scheduled to speak with our students and provide real world insights, and will continue to foster meaningful relationships within New Zealand’s hospitality sector.

Learn more about the Bachelor of Culinary Arts and Business.