Basic P√Ętisserie Certificate

Le Cordon Bleu New Zealand

Program Description

Basic Pâtisserie Certificate

Le Cordon Bleu New Zealand

Basic Pâtisserie Certificate

The Basic Pâtisserie programme (Basic Certificate) is designed to give you a strong basic foundation from which to build your skills and knowledge within the hospitality industry. This 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 to step by step through the basics of French Pâtisserie.

4 intakes per year: January, April, July, October (or late September)

Key Information

  • Duration: 10 week
  • Price: NZD $12,500 (subject to change)
  • Fees Include: 2x uniforms (jacket, trousers, hat, necktie), WÜSTOF Knife Tool Kit, All Ingredients, Course Materials, Exams, Graduation
  • Hours per week: Approximately 20-25 hours
  • Entry Requirements: IELTS 5.0, with no band lower than 5.0
  • 16 years old (no upper age limit)

Course Details

COURSE STRUCTURE CLOSE

Schedule / Course Structure

Classes are taught across 3 - 5 days a week. Each day begins with 2.5 – 3 hours of observation in our state-of-the-art demonstration lecture theatre, followed by 3 – 4 hours of practical work in the specialized cuisine kitchens and 2 hours of self-directed theory, for a total of 24 hours per week.

Assessment

Assessment is achievement-based. A grade is awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. Summative practical and theory tests are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of the program.

STUDY MODULES CLOSE

  • Basic knife skills
  • Basic doughs
  • Introduction to creams and fillings
  • Traditional desserts and cakes
  • Classical techniques, basic decoration
  • Masking and glaçage
  • Introduction to yeast doughs (bread and sweet doughs)
  • Basic French Pâtisserie terminology
  • Introduction to chocolate work and truffles ( hand tempering and dipping)
  • Introduction to sweet petit fours

WHO IS THE PROGRAM FOR?

Anyone over the age of 16 who is interested in getting a basic understanding of the French culinary arts. Entry Criteria: IELTS 5.0 16 years old (no upper age limit)

TERM DATES & APPLY

Term Dates & Prices

2018

  • Apr 5, 2018 - Jun 15, 2018 (Standard, in English) NZD 12,500.00
  • Jul 5, 2018 - Sep 14, 2018 (Standard, in English) NZD 12,500.00
  • Oct 4, 2018 - Dec 14, 2018 (Standard, in English) NZD 12,500.00

2019

  • Jan 14, 2019 - Mar 22, 2019 (Standard, in English) NZD 12,500.00
  • Apr 8, 2019 - Jun 21, 2019 (Standard, in English) NZD 12,500.00
  • Jul 8, 2019 - Sep 13, 2019 (Standard, in English) NZD 12,500.00
  • Sep 30, 2019 - Dec 6, 2019 (Standard, in English) NZD 12,500.00

2020

  • Jan 13, 2020 - Mar 20, 2020 (Standard, in English) NZD 12,500.00
  • Apr 6, 2020 - Jun 19, 2020 (Standard, in English) NZD 12,500.00
  • Jul 13, 2020 - Sep 18, 2020 (Standard, in English) NZD 12,500.00
  • Oct 5, 2020 - Dec 11, 2020 (Standard, in English) NZD 12,500.00
This school offers programs in:
  • English


Last updated February 23, 2018
Duration & Price
This course is Campus based
Start Date
Start date
Jan. 2019
Apr. 2019
Duration
Duration
10 
Full time
Price
Price
12,500 NZD
Information
Deadline
Locations
New Zealand - Wellington, Wellington
Start date : Jan. 2019
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Start date : Apr. 2019
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Start date : July 2019
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Start date : Oct. 2019
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Dates
Jan. 2019
New Zealand - Wellington, Wellington
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Apr. 2019
New Zealand - Wellington, Wellington
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July 2019
New Zealand - Wellington, Wellington
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Oct. 2019
New Zealand - Wellington, Wellington
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