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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.

4 intakes per year: January, April, July, October (or late September)

Key Information

Duration: 10 weeks

Price: NZD 12,100.00 (Subject to change)

Fees Include: All Ingredients, Course Materials, Exams, Graduation

Hours per week: Approximately 20-24 hours

Entry Requirements: IELTS score (or test equivalent) of 5.5 overall with no band lower than 5.0, completion of the Basic Certificate, 16 years old (no upper age limit)



Course Details

  • Course Structure

    Schedule / Course StructureClasses are taught across 3 - 5 days a week. Each day begins with 2.5 – 3 hours of observation in our state-of-the-art demonstration lecture theatre, followed by 3 – 4 hours of practical work in the specialised cuisine kitchens and 2 hours of self-directed theory, for a total of 24 hours per week.AssessmentAssessment 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.

  • Study Modules

    Study Modules

    • Product origins and influences on French regional cuisine
    • Perfecting professional kitchen skills
    • More advanced technical cuts and presentation
    • Food presentation techniques for platters and plates
    • Further developments in personal creativity and discipline
    • Introduction to Charcuterie
    • Prepare and cook simple hot and cold desserts
    • Preparation and service of restaurant meals
    • Career preparation and workplace communication
    • Commodities - Receiving and storage
  • Who is the programme for?
    Anyone over the age of 16 who is interested in getting a basic understanding of the french culinary arts. Entry Criteria: IELTS 5.0 16 years old (no upper age limit)
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    2020
    Jul 20, 2020 - Sep 19, 2020 ( Standard , in English )
    NZD 12,100.00
    Oct 5, 2020 - Dec 11, 2020 ( Standard , in English )
    NZD 12,100.00
    2021
    Jan 11, 2021 - Mar 20, 2021 ( Standard , in English )
    NZD 12,100.00
    Apr 12, 2021 - Jun 19, 2021 ( Standard , in English )
    NZD 12,100.00
    Jul 12, 2021 - Sep 18, 2021 ( Standard , in English )
    NZD 12,100.00
    Oct 4, 2021 - Dec 11, 2021 ( Standard , in English )
    NZD 12,100.00
    2022
    Apr 4, 2022 - Jun 18, 2022 ( Standard , in English )
    NZD 12,100.00
    Jul 11, 2022 - Sep 17, 2022 ( Standard , in English )
    NZD 12,100.00
    Oct 3, 2022 - Dec 10, 2022 ( Standard , in English )
    NZD 12,100.00

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Testimonials

  • Elton_Song

    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 Hakai’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.

    Elton Song - Diplôme Avancé Culinaire Cuisine
  • Viabhav_Vishen

    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

    Vaibhav Vishen - Bachelor of Culinary Arts and Business

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