A New Kind Of Cooking And Hospitality School Opens In February
Jan 24, 2020
CEO of The Culinary Collective, Nicole Dommet, says the school’s approach reflects New Zealand’s unique food culture, characterised by a diverse mix of flavours and cultures, world-class produce from paddock, land and sea, and the driving passion Kiwis have to find new ways of doing things.
“We’ve created a learning environment that will allow students to forge their own personalised ethos around food and service, and further expand the global impact of Kiwi-centric hospitality through a successful career,” she says.
All 16 courses offered are named after jobs students will be aspiring to work in. This includes the International Chef, the Visionary Foodie, the Professional Chef, the Restaurant Manager, the Front of House and the Entrepreneur Baker. Whether you’re starting out or looking to upskill, you can study courses from Level 3 to Level 7, including programmes that teach business and marketing skills to help students start their own hospitality or food business.
With industry leading tutors and a dedicated careers team, The Culinary Collective will work closely with you throughout your study to place you into internships and employment. Industry partnerships will see you moving into jobs with major hotels and resorts such as Sofitel, Grand Mercure, Pullman Hotels, Hilton Hotels & Resorts, Cordis Hotel and Millennium Hotels and Resorts.
If you’re keen to travel, international partnerships will enable you to work in the UK and USA for hotels like the Ritz Carlton, Montage Deer Valley and within Walt Disney World Resort. There are also opportunities to work in Canada at five-star ski resorts in Banff, Jasper and Whistler.
Student enrolments are now open with the first courses starting in February and March.
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