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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

              Key Information

              Duration: 10 week

              Price: NZD $11,000 | April Intake Onwards: NZD $11,500

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

              Hours per week: Approximately 20-24 hours

              Entry Requirements: IELTS 5.0, with no band lower than 5.0

              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
                Jan 4, 2018 - Mar 16, 2018 (Standard, in English)
                NZD 11,500.00
                Apr 5, 2018 - Jun 15, 2018 (Standard, in English)
                NZD 11,500.00
                Jul 5, 2018 - Sep 14, 2018 (Standard, in English)
                NZD 11,500.00
                Oct 4, 2018 - Dec 14, 2018 (Standard, in English)
                NZD 11,500.00
                Jan 14, 2019 - Mar 22, 2019 (Standard, in English)
                NZD 11,500.00
                Apr 8, 2019 - Jun 21, 2019 (Standard, in English)
                NZD 11,500.00
                Jul 8, 2019 - Sep 13, 2019 (Standard, in English)
                NZD 11,500.00
                Sep 30, 2019 - Dec 6, 2019 (Standard, in English)
                NZD 11,500.00