Successful completion of the Basic, Intermediate and Superior Cuisine certificates results in the award of the Diplôme de Cuisine. You will learn to master the necessary skills to create fine cuisine dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants. Our cuisine chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated cuisine practical kitchens.
What you will learn
4 intakes per year: January, April, July, September
Duration: 9 Months (3x 10 week certificates in Basic, Intermediate & Superior Cuisine)
Price: NZD 37,500.00/per year
Fees Include: 2x uniforms (jacket, trousers, hat, necktie), ZWILLING Knife Tool Kit, All Ingredients, Course Materials, Exams, Graduation
Hours per week: Approximately 25-30 hours
Entry Requirements: IELTS score (or test equivalent) of 5.0 overall for Basic Cuisine, 5.5 for Intermediate and Superior Cuisine with no band lower than 5.0 for all courses
16 years old (no upper age limit)
Who is the course for?
Classes are taught across 3 - 5 days a week. Each day begins with 2.5 – 3 hours of observation in our state-of-the-art demonstration lecture theatre, followed by 3 – 4 hours of practical work in the specialised cuisine kitchens and 2 hours of self-directed theory, for approximately 24 hours per week study time.
Successful completion of the Basic, Intermediate and Superior Cuisine certificates results in the award of the Diplôme de Cuisine (Diploma in Cuisine).