Diplome Avance Culinaire in Cuisine (NZQF Level 5)

Le Cordon Bleu New Zealand

The Diplôme Avance Culinaire in Cuisine programme is highly respected and globally recognised 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 with 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.The focus of the Diplôme Avance Culinaire in Cuisine programme is the preparation and service of French classical and contemporary cuisine dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplôme Avance Culinaire students will gain valuable live and real-time experience whilst preparing a degustation menu during Brasserie week. Additional theoretical subjects are studied alongside practical classes in the first two terms and this knowledge is then applied during the Internship in the final term. Theory subjects outline the importance of planning and monitoring workflow and supplies in a commercial kitchen and the management of operating procedures and compliance requirements for operational 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.