The focus of the programme is the preparation and service of French classical and contemporary cuisine or patisserie dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplôme Avancé Culinaire students will gain valuable live and real time experience whilst preparing a dégustation menu during Brasserie week. Additional theoretical subjects are studied alongside practical classes in the first two terms and this knowledge is then applied during the Internship in the final term. Theory subjects outline the importance of planning and monitoring work flow and supplies in a commercial kitchen and the management of operating procedures and compliance requirements for operational roles. Also included is the theory of selecting and applying staffing strategies to meet performance targets and the management of staff relationships for operational roles.

Duration: 9 Months (3x10 Week terms)

Prerequisite:  Achieved a NZQF L4 qualification in a related field (ex: Diplôme de Cuisine) OR Equivalent personal, practical, professional or educational experience of an appropriate kind.

The following outlines the key knowledge, skills, attitudes and values graduates will have when they successfully complete this programme:

• Select and apply staffing strategies to meet performance targets.
• Plan and monitor work-flow and supplies in a commercial kitchen.
• Manage operating procedures and compliance requirements for operational roles.
• Manage staff relationships for operational roles.
• Plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation techniques.
• Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques.
• Plan, develop and design advanced dishes and menus suitable for implementation in a commercial hospitality environment.

   

Students who successfully complete both Diplôme de Cuisine and Diplôme de Pâtisserie will receive "Le Cordon Bleu - Le Grand Diplôme", a highly acclaimed passport to the Culinary World! You will learn to master the necessary skills to create fine Pâtisserie & Cuisine dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.

Duration: 18 Months (3x10 weeks of certificates in basic, intermediate & superior Cuisine) and (3x10 weeks of certificates in basic, intermediate & superior Pâtisserie)

Prerequisite:  None

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: Assessment is achievement-based and grades awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. A final practical and theory exam are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of each term.

Successful completion of the Basic, Intermediate and Superior Cuisine certificates results in the award of the Diplôme de Cuisine.  You will learn to master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from our classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin star restaurants.

Our cuisine master chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated cuisine practical kitchens.

Duration: 9 Months (3x 10 Weeks)

Prerequisite:  None

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: 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.