The Superior Cuisine (Superior Certificate) programme culminates in Le Diplome 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.
COURSE STRUCTURE
Schedule / Course Structure: 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 a total of 24 hours per week. Assessment 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
1 April 2024, 8 Juli 2024, 7 Oktober 2024
Le Cordon Bleu New Zealand
52 Cuba Street,
WELLINGTON,
Te Aro,
6011, New Zealand
IELTS score (or test equivalent) of 5.5 overall, completion of Basic and Intermediate Certificates, 16 years old (no upper age limit).