• Top 5 culinary arts & hospitality courses in New Zealand

Top 5 culinary arts & hospitality courses in New Zealand

Thinking of studying culinary arts in New Zealand?  then here are the top-5 culinary art and hospitality courses in New Zealand

1. Professional Chef Training(Level 4):
Professional chef training is for those who would like a career in cooking. The Level 4  professional training is an extension for level 3 training where you would have learnt basic skills of cookery (like working with the main ingredients in a commercial kitchen, using a range of preparation techniques, cooking methods and finishing techniques). In Level 4 qualification you will develop culinary skills through demonstrations and appropriate theory sessions by working in kitchen environment.
The Skills you develop in Level 4 professional chef training are
  • Knife skills such as butchering
  • Prepare & Cook Complex (Meat Dishes, soups, sauces, fish dishes,seafood dishes, pasta, pastry, poultry) dishes, baking basic dough products in a commercial kitchen
  • Analyze and Present an International Cuisine in the hospitality industry
  • Prepare Food for cold presentation
  • Menu planning
  • Safety at Work
Entry Requirements:
To get the admission in Professional chef training the student must have
  • The student must have completed secondary education
  • The student should be over 16 years of age
  • The student must have a minimum English IELTS 5.0 level
Institute: Quantum Education group.

 

2. Le cordon bleu diplome de patisserie:
In this course you will be taught to master the skills to make varieties of patisserie dishes (Pastries, Cakes and Sweets) through a combination of theory lessons and  practical demonstrations. Usually these classes will teach by experienced and well trained master chefs who have worked in world’s finest kitchen.
To obtain diplome de patisserie award you have to complete basic, intermediate and superior patisserie certificates successfully. The duration for each module is approximately 10 weeks making a total of 8 to 9 months for total course.
a.Basic patisserie module
The Basic Pâtisserie programme (Basic Certificate)  gives students a strong basic foundation from which to build their skills and knowledge in the hospitality industry.
  • Basic knife skills, doughs, French Pâtisserie terminology
  • Introduction to creams and fillings, yeast doughs (breads and sweet doughs), chocolate work and truffles ( hand tempering and dipping),
  • Traditional desserts and cakes and sweet petit fours
  • Classical techniques, basic decoration
  • Masking and glaçage.
b. Intermediate patisserie module
Intermediate Pâtisserie (Intermediate Certificate) is based on your proficiency on decoration of your cakes.  Under the guidance of well experienced chefs students will be able to develop artistic skills necessary to prepare and decorate a variety of desserts and pastries.
  • Variations on restaurant desserts, including soufflés
  • Savoury and sweet petit fours, classic and contemporary presentations
  • Introduction to Viennoiserie (croissants and brioches), show pieces (chocolate centre pieces and celebration cakes)
  • Mastering Bavarian Creams and mousses
  • Caramel and nougatine (use of these components to assemble and decorate a croquembouche)
  • Develop chocolate hand tempering and dipping skills
  • Artistic and decorative skills
c. Superior Patisserie module
This module includes the skills of both basic and intermediate modules.
  • Contemporary Restaurant Desserts
  • The Art of Chocolate
  • Artistic Sugar Creations
  • Boulangerie and Viennoiserie
Entry Requirements:
  • The student with English level IELTS 5.0 are eligible for Basic patisserie and IELTS 5.5 are eligible Intermediate and superior Patisserie.
  • The student must be more than 16 years old.
Educational Institute: Le Cordon Bleu (New Zealand)

 

3. Le Cordon Bleu Diploma De Cuisine:
In this course you will be taught to master the skills to make varieties of cuisine dishes through a combination of theory lessons and  practical demonstrations. Usually these classes will teach by experienced and well trained master chefs who have worked in world’s finest kitchen.
To obtain diplome de patisserie award you have to complete basic, intermediate and superior cuisine certificates successfully. The duration for each module is approximately 10 weeks making a total of 8 to 9 months for total course.
a. Basic Cuisine Module
In Basic Cuisine programme (Basic Certificate) you will learn skills of  French cuisine.
  • French culinary terms and definitions
  • The use and care of cookery equipment
  • Working in a safe and hygienic manner
  • Food preparation and mise en place
  • Work organisation and planning
  • Introduction to French Cuisine
  • French classical cooking techniques
  • Variations of cooking methods
  • Fonds de Cuisine and foundation sauces production
  • Commodities – Product recognition
b. Intermediate Cuisine Module 
Intermediate Cuisine emphasizes the importance of mise en place: understanding, organization and production.
  • 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
c. Superior Cuisine Module
 The superior cuisine is the final step in the diplome de cuisine. The master chefs will demonstrate today’s top trend menus of the kitchen. As this is the climax of your course you are expected to be more creative in production and taste.
  • Precision and efficiency in the kitchen
  • Mastery of intricate techniques, methods, presentation and decoration
  • Recipe production with high quality and rare produce
  • Mastery of classic “haute cuisine”
  • Adaptation of menus based on the season and product availability
  • Extended personal creativity and discipline (mystery basket)
  • Readiness for working in industry (Student Event)
Entry Requirements:
  • The student should have the english equivalent to IELTS 5.5
  • The student should be more than 16 Years old
Educational Institute: Le Cordon Bleu (New Zealand)

 

4. Le Cordon Bleu Grand Diplome De Cuisine Et Patisserie:
The students who successfully completes both “Le cordon bleu diplome de patisserie” and “Le Cordon Bleu Diploma De Cuisine”  will be awarded with “Le Cordon Bleu Grand Diplome De Cuisine Et Patisserie” award.
The course duration is 18 months ( 9 months for cuisine and 9 months for patisserie). The renowned Le Cordon Bleu Grand Diplôme is your passport to the culinary world.
Entry Requirements:
  • The student should have the english equivalent to IELTS 5.5
  • The student should be more than 16 Years old
Educational Institute: Le Cordon Bleu (New Zealand)

 

5. Professional culinary Management Program:
The Professional Culinary Management Program is a combination of Hospitality Management and (diploma de cuisine/diploma de patisserie). This is a two year programme in which the first year the student will complete diploma de (patisserie/cuisine) and the second year the students will concentrate on culinary hospitality management. After the completion of this programme the students will be awarded with Diploma in Hospitality Operations Supervision, Le Cordon Bleu Diplôme de Pâtisserie or Diplôme de Cuisine (depending on area of specialization) and NZQA Certificates in French Pâtisserie or Cuisine (depending on area of specialization).
The topic involved in second year are
  • Introduction to Hospitality Industry Operations
  • Hospitality Management Principles
  • International Beverage Studies
  • Marketing Principles
  • Accounting for Hospitality
  • The Tourism Industry
  • Communications
Advantages Of This Program:
  • Advanced professional chef skills in the preparation and presentation of French cuisine and pâtisserie
  • The ability to apply a range of business principles and practices
  • The ability to apply technical knowledge and skills particular to the Hospitality Industry
  • Critical thinking abilities
  • An organised approach to problem solving and decision making
  • Effective communication and interpersonal skills in diverse cultural contexts
  • Self-direction and independent working practices
  • Ability to guide and supervise others and work effectively in teams or groups
Entry Requirements:
  • The student should have the english equivalent to IELTS 5.5
  • The student should be more than 18 Years old
Educational Provider: Le Cordon Bleu (New Zealand)

 

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