Le Cordon Bleu New Zealand

Course details

Summary

The focus of the programme is the preparation and service of French classical and contemporary patisserie dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplôme Avancé Culinaire students will gain valuable live and real time experience whilst preparing a dégustation menu during Brasserie week. Additional theoretical subjects are studied alongside practical classes in the first two terms and this knowledge is then applied during the Internship in the final term. Theory subjects outline the importance of planning and monitoring work flow and supplies in a commercial kitchen and the management of operating procedures and compliance requirements for operational roles. Also included is the theory of selecting and applying staffing strategies to meet performance targets and the management of staff relationships for operational roles.

The following outlines the key knowledge, skills, attitudes and values graduates will have when they successfully complete this programme:

• Select and apply staffing strategies to meet performance targets.
• Plan and monitor work-flow and supplies in a commercial kitchen.
• Manage operating procedures and compliance requirements for operational roles.
• Manage staff relationships for operational roles.
• Plan and produce a broad range of advanced patisserie and yeast goods suitable for a commercial hospitality business.
• Plan and produce a broad range of gateaux and torten suitable for a commercial hospitality business.
• Plan and produce a broad range of advanced hot and cold desserts suitable for a commercial hospitality business.

COURSE STRUCTURE

The programme of study requires completion of 120 credits over three 10 week periods.

Assessment

The programme of study uses a variety of assessment techniques including but not limited to: Progress tests of practical skills, summative practical tests and summative theory tests, examinations, reports and presentations.

CAREER PATHWAYS

Patissier, Sous Chef, Executive Chef, Restaurateur, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager.

Entry criteria

Diplôme de Pâtisserie Achieved, NZQF L4 qualification in a similar or related field. OR Equivalent personal, practical, professional or educational experience of an appropriate kind. (Please note a practical assessment maybe required on site in New Zealand). Plus a minimum IELTS Academic score (or test equivalent) of 5.5 overall with no band lower than 5.0.

17+ years (no upper age limit).