D IPLÔM E A V A NC É
CULINAIRE
CUISINE OR PÂTISSERIE
NZQA LEVEL 5 QUALIFICATION
Duration: 9 Months (3x 10 week terms)
Entry Requirements: Diplôme de Cuisine or Pâtisserie. Achieved NZQF L4
qualification in a similar or related field OR equivalent personal, practical, professional or educational experience of an appropriate kind. (Please note a practical assessment maybe required on site in New Zealand). Plus a minimum
IELTS academic score of 5.5 with no band lower than 5.
In direct response to student and industry demand Le Cordon Bleu offers an advanced vocational culinary programme - Diplôme Avancé Culinaire (Level 5) with strands in Cuisine and Patisserie.
This exciting programme, specializing in either Cuisine or Pâtisserie,focusesonthepreparationandserviceofFrenchclassical and contemporary dishes using advanced classical and contemporary techniques and theoretical knowledge.
This 9monthNZQAaccreditedLevel5(120credit)programmerequires students to have successfully completed the Diplôme de Pâtisserie or the Diplôme de Cuisine - or an equivalent NZQF recognised Level 4 programme.
DIPLÔME AVANCÉ CULINAIRE MEETS
STUDENT & INDUSTRY
DEMAND FOR ADVANCED LEVEL PRACTICAL & THEORETICAL CULINARY EXPERTISE
Diplôme Avancé Culinaire follows the same delivery cycle and format as the Classic Basic, Intermediate and Superior Certificates with intakes in January, April, July and October (numbers dependent). Additional theoretical subjects are studied alongside practical subjects in the first two terms and this knowledge is then applied during the Internship in the final term. A Career Management department will aid and assist students in the skills required to secure an internship placement. During the second term students will also gain valuable live and real time experience whilst preparing a degustation menu during Brasserie week. Theory subjects outline the importance of planning and monitoring work flow and supplies in a commercial kitchen and the management of operating procedures and compliance requirements for managerial roles. Also included
is the theory of selecting and applying staffing strategies to meet performance targets and the management of staff relationships for operational roles. Graduates will be able to gain meaningful employment in the hospitality sector with the skills required to be employed in a supervisory role. Man y students offered jobs whilst on placement, and the career management team courses aid students to gain employment once graduated.
Student learning is enhanced by strong industry links and networks. Students participate in activities such as field trips and site visits. Hospitality leaders and Le Cordon Bleu Ambassadors also visit and present at the school. Throughout the study period and holiday breaks there is also the opportunity to work in the industry in the vibrant capital of New Zealand – Wellington. “The coolest little capital in the world!”
INTERNSHIP
PROGRAMME
The Le Cordon Bleu Career Management department assists students to identify and secure an appropriate internship placement. Professionalism, interview and presentation skills as well as résumé writing are part of the preparation process for the internship experience. The Career Services Manager (CSM) then monitors the interns through regular visits and through regular electronic contact with the student and their industry supervisor when visits are not possible. The CSM also manages all aspects of pastoral care
ASSESSMENT OF THE INTERNSHIP PLACEMENT INCLUDES:
» ‘Edublogs’ to archive and support student learning. Students reflect on their experience and share their knowledge with the other interns.
» Portfolio work captured through visual imagery (verified by the workplace supervisor) to document culinary activities and reflect on the internship experience.
» A report documenting student analysis of workplace dynamics, operational processes, commercial practices and their own performance in achieving organisational objectives.
» A supervisor’s written feedback on the student’s ability to meet learning objectives (this forms an integral part of the final submission).
» A presentation to tutors, workplace representatives and other interns. For overseas placements this may be submitted through video footage of the student presenting to their workplace (including questions and answers).
forstudentsthroughouttheirinternshipplacement and study.
Internships occur both in New Zealand and internationally in reputable advanced culinary establishments, during the final 10 weeks of the Diplôme Avancé Culinaire programme. During their internship placement each student will expand their skills and knowledge in Pâtisserie or Cuisine, whilst developing industry contacts and gaining invaluable experience to include in their résumé.
As well as invaluable practical experience in the commercial environment, the internship also includes observation and analysis of the foundations of the culinary industry. This will enable the student to develop their reflective and critical thinking skills, as they will analyse their own performance in achieving these organisational objectives.
This well-rounded understanding of theoretical concepts, matched to advanced commercial culinary preparation makes students work ready and ambassadors for the world of gastronomy.
To your right is a sample of potential internship placements.
