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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: 3 days a week for 7 weeks

Course start date: Monday 9th January -  Friday 24 February 2023


Price: $6,999.00

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

New Zealand
To secure a spot on our 7-week Cuisine Fundamentals Cooking Course you will need to book a seat below and enter your details, once our team receive your details they will be in touch to confirm your spot and arrange payment for the course.

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.

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