The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma).
DurationThe Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma). You will learn about the current evolution of French cuisine.
Full menus, demonstrated by the chefs, are inspired by trends from today’s top kitchens. Some recipes are original; others are contemporary interpretations of the classics.
The ingredients are richer and more refined: exposing the students to working with such ingredients as foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.
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.
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.
The French connection to Akaroa is coming to the cooking school with a day of delicious traditional French cooking. The menu will be inspired by our travels to France over the years and include lots of the French classics with a modern twist.
More French classics, and adaptations of some of the things which I’ve enjoyed in France recently; here we look at some old traditional recipes and newer versions of real French cuisine.
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.
With short days and long cold nights approaching its time to think about heart warming food that will nourish the soul. Our Winter Bistro class will cover a five course menu including hearty ragus, moreish soups, spiced slow roasted veges and gooey warm desserts to inspire new ideas to get you t...
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