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Classic Cuisine Techniques

New Zealand

Held over two days; our Cuisine Techniques course teaches fundamental cuisine skills to provide you with a solid foundation of knowledge. During the workshop, practical techniques will be demonstrated by our Master Chefs before you apply them to a number of carefully selected recipes to develop your practical abilities. This course has been designed to improve your confidence in the home kitchen and provide an essential repertoire of skills that can be applied daily to a variety of dishes.

Course date:
Saturday 5th - Sunday 6th March 2022

Time: 9am – 5pm (1-hour lunch break included, light lunch is included on the first day)


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

Course Includes: All ingredients, tea towels and apron will be provided. All cooking equipment and teaching resources are provided in our practical kitchens for your use. A light lunch is included on the first day.

Course Details:

Day 1 core content

Knife skills

Presentation of the knives.

Vegetable and herb-cuts: slicing, dicing, mirepoix, julienne and bouquet garni and sachet


Cutting poultry.

Curing in salt.


Preparation of a pesto

Preparation of a risotto


Preparation of fish fillet.

Meuniere sauce.

Stocks sauces

Preparation of a fish stock.

Preparation of duck stock

Day 2 core content


Filet de canard aux groseilles rouge - Duck breast with redcurrants.

Cooking duck leg confit.


Preparation of pan sauces (redcurrant sauce).


Hand making pasta - using a pasta machine.

Ravioli filling.


Cooking potato puree like ‘Joel Robuchon’.

Cooking Anna potatoes.

Contact Details:
 +64 4 472 9800  nz@cordonbleu.edu

All bookings are subject to the following terms and conditions

This course is now fully booked. Please click on the button below to be added to the waiting list.

Short Courses

New Zealand