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The Basic Cuisine programme (Basic Certificate) opens the door to the adventures of French cuisine. From day one, you begin to master the basic skills: from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organisation, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes prepared. As a solid grounding in basic cuisine, this programme is for beginners and experienced students alike.

4 intakes per year: January, April, July, October (or late September)

Key Information

Duration: 10 weeks

Price: NZD 13,200.00 (Subject to change)

Fees Include: 2x uniforms (jacket, trousers, hat, necktie), WÜSTOF Knife Tool Kit, All Ingredients, Course Materials, Exams, Graduation

Hours per week: Approximately 20-25 hours

Entry Requirements: IELTS score (or test equivalent) of 5.0 overall, with no band lower than 5.0 

16 years old (no upper age limit)



Course Details

  • 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: 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

    Study Modules

    • French culinary terms and definitions
    • The use and care of cookery equipment
    • Working in a safe and hygienic manner
    • Food preparation and mise en place
    • Work organisation and planning
    • Introduction to French Cuisine
    • French classical cooking techniques
    • Variations of cooking methods
    • Fonds de Cuisine and foundation sauces production
    • Commodities - Product recognition
  • Who is the programme for?
    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)
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    2020
    Oct 5, 2020 - Dec 11, 2020 ( Standard , in English )
    NZD 13,200.00
    2021
    Jan 11, 2021 - Mar 20, 2021 ( Standard , in English )
    NZD 13,200.00
    Apr 12, 2021 - Jun 19, 2021 ( Standard , in English )
    NZD 13,200.00
    Jul 12, 2021 - Sep 18, 2021 ( Standard , in English )
    NZD 13,200.00
    Oct 4, 2021 - Dec 11, 2021 ( Standard , in English )
    NZD 13,200.00

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Testimonials

  • Elton_Song

    Since graduating from Le Cordon Bleu I’ve had exciting opportunities to work with many celebrity chefs around the world such as Mark Best, Charles Michel, Ash Heeger and Alanna Sapwell. I recently travelled to Australia with Hiakai’s Celebrity Chef Monique Fiso for The Curated Plate Culinary Festival and won Emerging Chef of the Year in the Felix Wellington Hospitality awards 2019. Read more.

    Elton Song - Diplôme Avancé Culinaire Cuisine
  • Joshua_Ross

    Le Cordon Bleu New Zealand taught me a great foundation of skills. Although you may not use these skills every day in the kitchen, it does teach how to be precise, how to present, and how to manage time efficiently. I am now Head Chef at Bellamys by Logan Brown, a fine dining restaurant located in the Wellington Beehive Parliament building. Read More.

    Joshua Ross - Diplôme De Cuisine

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