Qualification Title
Version
Level
NZSCED
Strategic purpose statement
Graduate profile
Education pathway
Employment pathway
Qualification
Developer
1
2
Qualification type
Credits
Certificate
40
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
The purpose of this qualification is to provide the global hospitality industry with individuals who have attained sufficient knowledge, practices and technical skills in classical French cuisine to enter into employment.
Graduates will be capable of operating at an assistant or novice level with substantial supervision required.
The qualification is primarily designed to meet the global training and education needs of both international and domestic students. The target market includes individuals who are already in the hospitality industry but want a qualification in classical French Cuisine, people starting out in a career as a chef who want classical training in French techniques and those who are not in the industry but want a greater knowledge of French classical cooking.
This qualification is based on classic French cuisine and is founded on the historical traditions, recipes and methods which are the basis of the Le
Cordon Bleu approach to culinary training. In order to meet all of the outcomes of the graduate profile, a programme of study leading to the award of this qualification can only be offered through a licensing arrangement with Le Cordon Bleu.
Graduates of this qualification will be able to:
 Apply knowledge and demonstrate skills in basic French Cuisine kitchen practices including mise en place.
 Use techniques to prepare classical French dishes for m eat, seafood and poultry.
 Prepare and cook Fonds de Cuisine – stocks and sauces produced to enhance recipes.

Present classical French vegetable preparations and demonstrate the techniques used in their preparations.

Present simple classical French dishes for service.
 Use French culinary terms appropriately.
Graduates will be able to enter the New Zealand Certificate in French
Cuisine (Intermediate) and may be able to enter New Zealand Certificate programmes in cookery and hospitality at Level 3.
Graduates of the qualification will gain the Le Cordon Bleu Certificate in
Basic Cuisine which is an international qualification. Graduates will be able to work both nationally and internationally, in a junior position assisting with basic food preparation tasks under the chef’s direction, particularly in premises involved in the preparation and service of classical or contemporary French Cuisine.
Universal College of Learning
Qualification Reference 1891
© New Zealand Qualifications Authority 2012
Page 1 of 3

Qualification award The New Zealand Certificate in French Cuisine (Basic) can be awarded by the developers:
Wellington Institute of Technology (WelTec)
Universal College of Learning (UCOL).
Minimum requirements for the formal certification document are:




Qualification title – New Zealand Certificate in French Cuisine (Basic)
NZQF reference number
Date of issue of the award
Logos of WelTec and UCOL.
Review period 24 months. The next review is due in September 2014.
Evidence requirements for managing consistency
All Tertiary Education Organisations (TEOs) either arranging training or delivering programmes that lead to the award of the qualification are required to participate in a consistency process scheduled by NZQA.
The consistency process will involve a review of evidence associated with graduates’ achievement of outcomes, agreeing to acceptable standards and/or benchmarks for qualification outcome achievement, and identifying areas for improvement.
The TEOs will submit a portfolio of evidence, including the organisation’s selfassessment report, and any other relevant and reliable evidence which may include: o Employer, graduate, community, hapū and/or iwi surveys o Destination or end user data o Portfolios of work o Assessment samples o Capstone event o Benchmarks o TEO moderation outcomes which may include moderation/benchmarking across common programmes o relevant External Evaluation and Review (EER) data
Further information about the consistency process can be found at http://www.nzqa.govt.nz/providers-partners/consistency-of-graduateoutcomes/
Credit transfer and recognition of prior learning arrangements
Minimum standard of achievement and standards for grade endorsements
(where applicable)
Education organisations must have policies and procedures in place for managing credit transfer, and assessing recognition of prior learning and recognition of current competency.
Recognition of existing skills and knowledge will be arranged by the education organisation delivering the programme leading to the qualification.
The minimum standard of achievement required for the award of the qualification will be an overall grade of 50 percent, made up of marks awarded from each practical session, a theory assessment and a practical final examination.
Qualification Reference 1891
© New Zealand Qualifications Authority 2012
Page 2 of 3

Prerequisites to meet regulatory body or legislative requirements
(where applicable)
N/A
Optional conditions for qualification
N/A
Qualification Outcomes
(including indicative credit values for each outcome)
Conditions Mandatory or Optional
Apply knowledge and demonstrate skills in basic
French Cuisine kitchen practices including mise en place.
5 credits
Prepare and cook Fonds de Cuisine – stocks and sauces produced to enhance recipes.
10 credits
Demonstrate meat, seafood and poultry techniques in the preparation of classical
French dishes.
10 credits
The following mandatory conditions must be applied to all programmes:
 Food Hygiene Regulations 1974,
 Food (Safety) Regulations 2002,
 Food Act 1981,

Health and Safety in Employment Act 1992,
 And any other relevant legislation.
Assessment strategies must include:
 regular progress tests of practical skills
 a summative assessment of practical capabilities
 a summative assessment of theory knowledge.
Practical and theory components must include at least fifty percent tutor-supported practical learning.
The following optional conditions may be included in the programmes:
 Assessment for the Le Cordon Bleu Certificate

Assessment against relevant unit standards.
Present classical French vegetable preparations and demonstrate the techniques used in their preparations
10 credits
Present simple classical
French dishes for service
5 credits
Version 1 of this qualification was republished March 2015 to update the Evidence requirements for managing consistency
Mandatory
Mandatory
Mandatory
Optional
Qualification Reference 1891
© New Zealand Qualifications Authority 2012
Page 3 of 3