Diplome Avance Culinaire in Cuisine Le Cordon Bleu - Wellington Campus, New Zealand

The Diplôme Avancé Culinaire in Cuisine program is highly respected and globally recognized, focusing on the preparation and service of French classical and contemporary cuisine dishes using advanced classical and contemporary French techniques and theoretical knowledge. By graduating from Le Cordon Bleu, you’ll become part of a great tradition of excellence, with credentials that will set you apart from the competition in a demanding and changing industry. 

Course Structure

The programme of study requires completion of 120 credits over three 10 week periods. Please refer to the graduation criteria for more details.

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.

Internship

The Internship occurs in the final ten week term of the programme. The Career Management department partners with the student to identify and secure appropriate work experience in a commercial environment in New Zealand or overseas. The Career Management department prepares the student throughout the second term for the Internship and also outlines the assessment requirements of the placement. Internship placement is a minimum of 200 hours (20 hours per week for 10 weeks).

The Internship enables the student to apply their learning, to further develop their skills, to gain in-depth knowledge of the industry and to develop professional networks. This provides a platform for students to link directly with industry and to enhance their employment opportunities.

 What Qualification will I gain
 

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 larder dishes employing advanced preparation, cookery and presentation
  techniques.
• Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and
  presentation techniques.
• Plan, develop and design advanced dishes and menus suitable for implementation in a commercial hospitality
  environment.

Important Note:

• Level 5 requires completion of Level 4. This means students must complete both Level 4 and Level 5 to be eligible for the 6-month Graduate Work Visa.
• The Level 5 Diplôme Avancé Culinaire includes a 10-week practical internship.