Qualification Overview
Qualification Title | New Zealand Certificate in French Cuisine (Superior) (Level 4) | ||
Qualification Type | Certificate | ||
Level | 4 | ||
Credits | 40 | ||
Subject Area |
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Strategic Purpose Statement |
The purpose of this qualification is to provide the hospitality industry with individuals who have attained superior knowledge, practices and technical skills in classical French cuisine.
The qualification is intended for individuals who already have significant chef experience but want a qualification in superior classical French techniques. Graduates will be capable of using classical French cooking techniques when operating both independently or as part of a team under broad supervision. |
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Graduate profile |
Graduates of this qualification will be able to:
- Apply superior skills in French Cuisine kitchen practices. - Prepare, present and finish superior classical French dishes for meat, seafood, poultry and game. - Apply classical superior French cooking techniques to the preparation of vegetables accompanying French menu dishes. - Apply knowledge of French cheeses and their uses in classical French cooking. - Apply knowledge of seasonal and market influences to the production of French classical and contemporary menus. - Prepare classical French desserts à l'assiette. - Plan French classical and contemporary menus. - Apply knowledge of the modern approach to plate design and presentation of French cuisine to restaurant standards. - Demonstrate superior butchery skills in the preparation of classical and contemporary French dishes. |
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Education pathways |
Graduates will be prepared to enter into the Cookery Strand of the New Zealand Diploma in Cookery (Advanced) (Level 5) [Ref: 2102] or other higher level qualifications in Cookery, Gastronomy or Hospitality.
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Entry Requirements |
None.
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Education Organisation | Le Cordon Bleu New Zealand Institute Limited Partnership | ||
Developed By | Te Pukenga - New Zealand Institute of Skills and Technology | ||
Quality Assured By | New Zealand Qualifications Authority | ||
Number | 1893 | ||
Status | Current | ||
Created | September 2012 | ||
Next Review | June 2023 | ||
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