Superior Cuisine Certificate

Superior Cuisine Certificate

Le Cordon Bleu New Zealand
Wellington, New Zealand

NZ$13,800

Taxes included

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

Course overview

The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma). You will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today’s top kitchens. Some recipes are original; others are contemporary interpretations of the classics. The ingredients are richer and more refined: exposing the students to working with such ingredients as foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.

What you will learn

4 intakes per year: January, April, July, October (or late September) Key Information Duration: 10 weeks Price: NZD 13,800.00 (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, completion of Basic and Intermediate Certificates, 16 years old (no upper age limit)

Course details

Who is the course for?

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. Study Modules Precision and efficiency in the kitchen Mastery of intricate techniques and methods Recipe production with high quality and rare produce Mastery of classic “haute cuisine” Adaptation of menus based on the season and product availability Mastery of presentation and decoration Extended personal creativity and discipline (mystery basket) Readiness for working in industry (Student Event)
Format
On Campus
Languages
English
Duration
2 months
Start date
July 2020
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