The much-anticipated government announcement of Level 1 in June came just in time for the Le Cordon Bleu New Zealand Brasserie to open for student practical exams! Le Cordon Bleu New Zealand Intermediate Pâtisserie students completed two successful High Tea services in the Brasserie leaving guests impressed by their preparation and service. The High Tea featured an assortment of delicate and delicious desserts and canapes.
Left: Intermediate Pâtisserie student Shuxian Zhang holding High tea.
Right: Macaron à la Menthe et Fraise / Strawberry Confit, Mint Ganache, Ruby Chocolate.
Le Cordon Bleu New Zealand Brasserie is located in the heart of Wellington City offering exquisite menus expertly prepared and served by our talented students as part of their practical exams. From High Tea, 3-course lunches to 10-course degustation’s Le Cordon Bleu Brasserie events are not to be missed! You can sign up to the Le Cordon Bleu New Zealand Brasserie mailing list for event updates.
Left: High Tea prepared by Intermediate Pâtisserie students.
Right: Canapes prepared by Intermediate Pâtisserie students.
The intermediate Pâtisserie Certificate is a 10-week course based on practice and repetition. As you begin to master important techniques, such as making a sponge cake or bavarian cream, your proficiency will allow you to focus on the decoration of your cakes. You will also be introduced to basic concepts of making showpieces such as chocolate piping and casting, using caramel and nougatine and preparing restaurant-style desserts. Under the guidance of our master patisserie chefs, students develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.
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