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.
COURSE STRUCTURE
Schedule / Course Structure: Classes 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 specialized cuisine kitchens and 2 hours of self-directed theory, for a total of 24 hours per week. 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.
Study Modules
13 January 2025, 7 April 2025
Le Cordon Bleu New Zealand
52 Cuba Street,
WELLINGTON,
Te Aro,
6011, New Zealand
IELTS score (or test equivalent) of 5.5 overall with no band lower than 5.0, completion of the Basic Certificate.
Anyone over the age of 16 who is interested in getting a basic understanding of the french culinary arts.