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    藍帶國際學院新西蘭分校

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    藍帶國際學院新西蘭分校-西點的高級烹飪文憑

    Diplome Avance Culinaire in Patisserie (NZQF Level 5)(本科)

    專業概況

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    The focus of the programme is the preparation and service of French classical and contemporary patisserie dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplome 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 work flow 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.

    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 advanced patisserie and yeast goods suitable for a commercial hospitality business.
    • Plan and produce a broad range of gateaux and torten suitable for a commercial hospitality business.
    • Plan and produce a broad range of advanced hot and cold desserts suitable for a commercial hospitality business.

    COURSE STRUCTURE

    The programme of study requires completion of 120 credits over three 10 week periods.

    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.

    CAREER PATHWAYS

    Patissier, Sous Chef, Executive Chef, Restaurateur, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager.

    所屬院系

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    驗證碼

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    課程信息

    學制:全日制(9 個月)

    學費:NZ$26,400.00 (¥ 122,567) /年

    開學時間:2022七月12日, 2022十月4日, 2022一月10日, 2022四月4日, 2022七月11日

    申請截止日期:

    留學地點:Le Cordon Bleu New Zealand52 Cuba Street,WELLINGTON,Te Aro,6011, New Zealand

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