Intermediate Cuisine Certificate

Intermediate Cuisine Certificate

Le Cordon Bleu New Zealand
Wellington, New Zealand

NZ$12,100

Taxes included

Format
On Campus
Languages
English
Duration
2 months
Start date
July 2020

Course overview

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) Key Information 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.

Course details

Who is the course for?

Study Modules 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)
Format
On Campus
Languages
English
Duration
2 months
Start date
July 2020
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