TOP 10 COOKING CLASSES IN NEW ZEALAND - PAGE 7

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.

The Basic Cuisine programme (Basic Certificate) opens the door to the adventures of French cuisine.

The Culinary Upskilling Short Course is perfect for those with basic foundation culinary skills or have previously completed one or more Le Cordon Bleu short courses and wish to advance their skills.

Develop your knife skills under the guidance of a Le Cordon Bleu world-renowned chef and take your newly found skills into the home kitchen.

Fermentation has been gaining significant popularity as the importance of gut health in western cultures has come to light.

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.

Le Cordon Bleu New Zealand programmes start students on a journey that inspires excellence, creativity, innovation, and personal enrichment allowing them to embark on to successful careers or personal pursuits.

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.

Intermediate Patisserie (Intermediate Certificate) is based on practice and repetition. As you begin to master important technique, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on decoration of your cakes.

The Pâtisserie Upskilling Short Course is perfect for those with a basic foundation of pâtisserie skills and wanting to advance onto more complex pâtisserie.