In this interview we caught up with former Le Cordon Bleu London student Noor Bruggink, who graduated with our Culinary Innovation Management MSc, which is run in partnership with Birkbeck, University of London.
This series of short video interviews will give a real insight into what it’s like to study on the various courses provided at our institute, and first-hand experience of being a Le Cordon Bleu student. If you'd like to learn more about our programmes and courses such as the Culinary Innovation Management MSc, please visit our programmes and courses page www.cordonbleu.edu/london/cul...
Chapters:
00:14 Introduction
00:49 Why did you choose to study the MSc in Culinary Innovation Management?
01:30 How was your experience at Le Cordon Bleu London?
02:21 How did the knowledge gained from the master's degree help your career?
02:52 How do you think this master's degree compares to other courses?
03:31 What was your best experience on the course?
04:40 What was the most important things that you learnt?
05:22 What is an average day on the course like?
07:51 What did you find the most challenging during your time at Le Cordon Bleu London?
08:57 In your opinion, what is the best part of studying the MSc in Culinary Innovation Management?
09:53 Was it difficult during the pandemic?
10:20 What are the exams like?
11:00 Did you spend any time in the kitchen during this course?
12:12 What advice would you give to someone looking to follow in your footsteps?
12:46 What are your plans for the future?
Негізгі бет A Café with Alumni: Noor Bruggink, MSc Culinary Innovation Management | Le Cordon Bleu London
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