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The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes, through which you will apply the techniques introduced in the Basic level programme. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.
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Key InformationDuration: 10 weeks Fees Include: All Ingredients, Course Materials, Exams, Graduation. Hours per week: An average of 20 face-to-face teaching hours per week Entry Requirements: |
As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique culinary arts programmes and have the opportunity to talk directly to Le Cordon Bleu representatives.
Duration: Approximately 1 hour
Fees: Free
Schedule / Course Structure: Classes are taught across 3-5 days a week. Each day begins with 3 hours of observation in our state-of-the-art demonstration lecture theatre, followed by 3 hours of practical work in the specialised cuisine kitchens and 2 hours of self-directed theory, for a total of 20 face-to-face teaching hours per week.
Assessment: Assessment is achievement-based. A grade is awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. Summative practical and theory tests are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of the programme.
Since graduating from Le Cordon Bleu I’ve had exciting opportunities to work with many celebrity chefs around the world such as Mark Best, Charles Michel, Ash Heeger and Alanna Sapwell. I recently travelled to Australia with Hiakai’s Celebrity Chef Monique Fiso for The Curated Plate Culinary Festival and won Emerging Chef of the Year in the Felix Wellington Hospitality awards 2019. Read more.
Vaibhav Vishen Head Chef at Spring Kitchen by Hilton. Start where you are. Use what you have. Do what you can with no inhibitions. That is what Le Cordon Bleu New Zealand taught me. This has influenced my constant yearning to always question, improve and innovate. Read more
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