Culinary Upskilling Short Course

The Culinary Upskilling Short Course is perfect for those with basic foundation culinary skills or have previously completed one or more Le Cordon Bleu short courses and wish to advance their skills. The Short Course is made up of 5-days intensive training with a Le Cordon Bleu Master Chef.

Participants that complete the Culinary Upskilling Short Course will receive a Le Cordon Bleu New Zealand certificate *The certificate is not NZQA accredited.

Dates:
Friday 24th September - Tuesday 28th September 2021 (5 days)
Friday 12th November - Tuesday 16th November 2021 (5 days)

Time:
Demonstration          9am - 12pm
Light lunch                 12pm-1pm
Practical                      1pm - 4pm

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

Requirements: Safety shoes (closed toe shoes)

Course Includes: All ingredients, aprons and tea towels will be provided. All cooking equipment, teaching resources and recipe books are provided in our practical kitchen for your use. Light lunch is included.

Course Details: Our Master Chef will conduct a 3-hour demonstration of the following techniques and recipes in the cuisine/pâtisserie lecture theatre, followed by a 1 hour break, and a 3-hour practical class in the cuisine/pâtisserie kitchen:

Day one - Sous vide meat class
Recipe/dish

• Beef fillet with Bearnaise sauce, Anna potatoes, baby turnip, onions and carrots glaze           
• Roast rack of lamb with olive crust, crispy and creamy polenta, caillette provencale, condiments, baby carrots and thyme sauce     
• Duck confit cooked sous vide

Techniques:

• Sauces
• Sous vide 
• curing for confit
• Preserving
• Reheating and cooking temperatures
• Confit
• Glaze 
• Aromatic Sauce

Day two - Pasta class
Pasta types:

• Pasta dough
• Tortellini
• Tagliatelle
• Potato gnocchi
• Risotto Verde

You will learn the following techniques: 

• Pasta dough
• Filling
• Risotto

Day three - Fish class
Recipe/dish:

• Écrevisse and chicken bucatini timbale with truffle emulsion.
• Gurnard biscuit with langoustine and sage orange sauce

Techniques: 

• Fish filleting
• Cooking
• Bisque sauce 
• Mousseline

Day four - Molecular and Canapés class
Recipe/dish:

• Canapés Green New Zealand mussel escabeche
• Canapés Tomato basil sphere and mozzarella
• Sago chips of squid ink with pickle purslane, smoked salmon and wasabi cream

Techniques:

• Spherification
• Chips

Day five - Pâtisserie class
Recipe/dish:

• Vegan Chocolate, Entremet
• Vegan pâte sucre chocolate
• Vegan praline crunch with cocoa crumbs and caramelised hazelnut nibs
• Vegan chocolate sponge
• Vegan mandarin jelly
• Vegan chocolate cremeux
• Vegan chocolate glaze
• Golden caramelised hazelnuts

Techniques:

• Sweet Dough
• Croustillant
• Sponge
• Cremeux
• Glazing
• Assembling of Entremet

*Some products may be substituted depending on seasonal availability, however, the same skills will be taught. Some additional recipes will be provided.

All bookings are subject to the following terms and conditions
Contact Details: +64 4 472 9800  |  nz@cordonbleu.edu