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    • Ranked 3rd in Canada in the Primarily Undergraduate category in the 2013 under Macleans University Rankings
    • Outstanding programs offered by faculty members consists of leading scientists, artists, entrepreneurs, economists, performers and health-care practitioners
    • Average class size at the U of L is just 32 students.
    • Friendly and safe university and community.
    • Access to advanced technology and state-of-the-art facilities.
    • Students can work during their studies and can apply to work in Canada for up to three years after graduation
    • University have been providing education, research and training for over 95 years.
    • Have over 100 exchange partners worldwide, providing opportunities to participate in short-term study tours and student exchange.
    • Victoria Graduate School of Business is ranked sixth in the Australian Financial Review BOSS top MBA list in 2011.
    • 5 stars given by Victoria University students for its cultural diversity.
    • Its course content is practical and based on industry needs, so students become job-ready from the day they graduate.
    • One of the largest tertiary institutes outside the university centres in New Zealand.
    • Waiariki has four main campuses. Mokoia, Taupo, Tokoroa and Whakatane Campus.
    • 800 international students come to Waiariki each year.
    • State-of-art infrastructure.
    • College is centered on students.
    • It's a small university community within the University of Regina.
    • Offers study-abroad courses, co-op programs, academic excellence, interdisciplinary thinking and welcomes faith communities from around the world.
    • Over 100 years of Academic excellence.
    • College is community committed to quality education, the growth of human knowledge, and service to the world.
    • Duration: 1 Years | Level: Bachelors Diploma Program Course Description Diploma in Patisserie and Bakery develops essential culinary skills and knowledge to an applied level in a range of patisserie and bakery disciplines Students willmgain practical experience and increased capability in food and kitchen safety, bakeshop operations, planning and design, and patisserie and bakery production, as well as aspects of artistic presentation of patisserie, artisan and specialty breads, and bakeshop product development On completion of this qualification, students can undertake further study in culinary arts or culinary management, or pursue employment opportunities in food production operations

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