The Cuisine Fundamentals Cooking Course is a hands-on culinary experience exploring the fundamentals of cuisine that will take your skills to the next level. During the course, Le Cordon Bleu Master Chefs will demonstrate skills and techniques before entering the kitchen, where you will apply the practical techniques demonstrated to a number of carefully selected recipes. Providing you with our Le Cordon Bleu uniform and use of all the tools required for each class, you will develop transferrable speciality skills in cooking over 7 exciting weeks. No previous experience is required.

Participants that complete the Cuisine Fundamentals Cooking Course will receive a Le Cordon Bleu New Zealand certificate of attendance *The certificate is not NZQA accredited.

Duration: Full Time, avg. 3 days a week (25–30 hours)

Course start dates:
October 7th | 2024
January 13th | 2025
April 7th | 2025
July 14th | 2025
October 6th | 2025

Price: $7,000.00 NZD

Location: Level 2, 52 Cuba Street, Te Aro, Wellington

Course Includes: All ingredients, Le Cordon Bleu uniform, all cooking equipment and teaching resources are provided, a selection of knives and tools provided for the duration of the course. A knife kit can be purchased.

Core Objectives

Fundamental cuisine preparations and cooking techniques include:

Knife skills
Basic classical vegetable cuts
Fish filleting skills
Elementary butchery skills
Basic stocks and derivatives
Elementary sauces and emulsions
Basic doughs e.g. pasta and puff pastry
Introduction to plating presentation
Elementary methods of cooking: braising, pan-frying, boiling, deep-frying, roasting and steaming
Establish kitchen organisational and management skills

Cuisine Fundamentals Cooking Course

Core Objectives

Cuisine Fundamentals

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