Le Cordon Bleu Logo

Culinary Upskilling Short Course

New Zealand
The Culinary Upskilling Short Course is perfect for those who have a basic foundation of 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.

Date: Wednesday 26th August - Sunday 30th August 2020

Time: 11:30 am - 6 pm

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. Tea/Coffee and snacks are provided during the break, however we recommend bringing your own lunch.

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 30-minute break, and a 3-hour practical class in the cuisine/pâtisserie kitchen:

Day one - Sous vide meat class
  • Duck confit cooked sous vide with sous vide baby beetroot, celeriac puree and creamy polenta, port wine sauce (prep and finish next day).
  • Roast Rack of lamb with olive crust, potatoes mille-feuille, caillette provençale, condiments, baby carrots and thyme sauce.
  • Sauces
  • Sous vide 
  • curing for confit
  • Preserving
  • Reheating and cooking temperatures
  • Confit
  • Glaze 
  • Layering potatoes
  • Use of syphon
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
  • Langoustine or crayfish bucatini timbale with truffle emulsion sauce.
  • Blue cod in a crust of bread, capsicum, capers and preserved lemon, potatoes gnocchi and broad beans.
  • Fish filleting
  • Cooking
  • Bisque sauce 
Day four - Molecular and Canapés class
  • Canapés club sandwich style
  • Canapés Green New Zealand mussel escabeche
  • Canapés Spherification tomato basil with basil oil
  • Sago chips squid ink
  • Soft gel kalamansi or yuzu
  • Kadaif of langoustine
  • Spherification
  • Gel
  • Chips
  • Sponges
  • Mousseline
Day five - Pâtisserie class
  • Vegan Chocolate Tart, Plated dessert, Celebration cake, Petit four
  • Vegan pâte sucre chocolate
  • Vegan praline crunch with cocoa crumbs and caramelised hazelnut nibs
  • Vegan chocolate sponge
  • Vegan mandarin jelly/fluid gel
  • Vegan chocolate cremeux
  • Vegan chocolate glaze
  • Golden caramelised hazelnut nugget
  • Chocolate garnish
  • Sweet Dough
  • Crunch, Sponge
  • Cremeux
  • Glazing
  • Chocolate
  • Tempering
*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

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

Short Courses

New Zealand