The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level programme. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.
What you will learn
4 intakes per year: January, April, July, October (or late September)
Duration: 10 weeks
Price: NZD 12,100.00 (Subject to change)
Fees Include: All Ingredients, Course Materials, Exams, Graduation
Hours per week: Approximately 20-24 hours
Entry Requirements: IELTS score (or test equivalent) of 5.5 overall with no band lower than 5.0, completion of the Basic Certificate, 16 years old (no upper age limit)
Schedule / Course StructureClasses 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 a total of 24 hours per week.AssessmentAssessment is achievement-based. A grade is awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. Summative practical and theory tests are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of the programme.
Who is the course for?
Product origins and influences on French regional cuisine
Perfecting professional kitchen skills
More advanced technical cuts and presentation
Food presentation techniques for platters and plates
Further developments in personal creativity and discipline
Introduction to Charcuterie
Prepare and cook simple hot and cold desserts
Preparation and service of restaurant meals
Career preparation and workplace communication
Commodities - Receiving and storage
Anyone over the age of 16 who is interested in getting a basic understanding of the french culinary arts. Entry Criteria: IELTS 5.0 16 years old (no upper age limit)