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Culinary Upskilling II

New Zealand

The Culinary Upskilling Short Course II is perfect for those with basic foundation culinary skills or who 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 of participation *The certificate is not NZQA accredited.

Dates: 
Friday 28th January - Tuesday 1st February 2022 (5 days) 

Times:
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: Curing, cocktails, fermentation and charcuterie 

Recipe/dish:

  • Cold smoke salmon  
  • Gin suspension cocktail  
  • Boudin blanc with mushroom fricassée
  • Crème fraîche 

Techniques: 

  • Curing
  • Cold clarification
  • Sausage filling/shaping
  • Lacto fermentation

Day two - Bouillabaisse 

Recipe/dish:

  • Bouillabaisse 

Techniques:  

  • Filleting a fish 
  • Simmering 
  • Émulsion à rouille 
  • Poaching a fish 
  • Making a fish stock

Day three – Charcuterie, spherification, caviar and butter 

Recipe/dish: 

  • Country style pâté
  • Caviar spherification
  • Cultured butter
Techniques:  
  • Emulsify the meat for the pate
  • Spherification caviar
  • Churn the crème fraîche to make butter

Day four – Cold smoking and vegetarian Provençal dishes  

Recipe/dish: 

  • Cold smoked salmon
  • Pistou soup 
  • Pissaladière

Techniques: 

  • Cold smoking 
  • Cutting vegetable 
  • Kneading bread dough 

Day five - Pâtisserie class

Recipe/dish:

  • Modern Platted dessert
  • Walnut Dacquoise 
  • Chocolate Tuile 
  • Streusel cocoa and walnut  
  • Coffee Espuma 
  • Crémeux chocolate “Namelaka” 
  • Walnut Ice Cream 

Techniques: 

  • Folding techniques
  • Ganache 
  • Chocolate Tempering 
  • Crème Anglaise 
  • Syphon  
  • Ice cream churning with Pacojet  
  • Plating technique  

*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

Price: NZD 1,999.00

Duration: 5 days

     

Short Courses

New Zealand
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