The Basic Patisserie programme (Basic Certificate) is designed to give you a strong basic foundation from which to build your skills and knowledge within the hospitality industry.
DurationThis exciting course introduces you to the various concepts, properties and applications of Pâtisserie as you progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstration and practical sessions will lead you step by step through the basics of French Patisserie.
Who is the Programme For?
Anyone over the age of 16 who is interested in getting a basic understanding of the french culinary arts.
As both the cultural capital and the actual capital city of New Zealand, Wellington is a fantastic place to live and study. It’s not a surprise that Lonely Planet dubbed Wellington the world’s “coolest little capital.”
Nestled within the heart of the city’s vibrant and multi-cultural entertainment district lies Le Cordon Bleu New Zealand. Established 2012 as a state-of-the-art cooking school, it has a team of French trained chef tutors and state-of-the-art equipment and facilities, such as Paco-Jets, steam-injected bakers ovens, sous-vide cookers and a pastry kitchen with a nine-metre composite stone bench.
With nearly 200 students from over 23 different countries, the school is as vibrant and multi-cultural as the city itself.
Le Cordon Bleu New Zealand is within walking distance of some of the city’s best restaurants, cafes, bars, cinemas, museums, art galleries and live music venues. Efficient public transport means there’s no need to own a car here.
Walking around the city is safe, even at night, especially as Kiwis are renowned for their friendliness. Wellington city first gained World Health Organisation (WHO) Safe Community status in 2006 and again in 2012.
In this class you’ll learn how to make a modern take on the traditional French pastry, Paris Brest. This version consists of a choux pastry with a peanut craquelin, peanut praline, peanut mousse line and peanut pastry cream. It’s all about the peanuts!!Â
Our New Evening Short Course Will Enable You To Produce A Range Of Pastry Goods And Fillings Including Tarts, Mille Feuille, Financiers, Croquembouche And More
This course expands on The Creative Baker (Level 4) course and will give you an awesome range of skills in advanced patisserie techniques, including how to make artisan breads, pastries, tarts, gateaux and more.
In this class you’ll learn to make a devancent and delicious gianduja (chocolate hazelnut) choux pastry.
Traditional New Zealand and European Style food, prepared with beauty and simplicity. Learn how to master, savour and enjoy remarkable meals.
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