Qualification Title
Version
Level
NZSCED
Strategic purpose statement
Graduate profile
Education pathway
Employment pathway
1
4
Qualification type Certificate
Credits 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 both independently or as part of a team under broad supervision.
The qualification is primarily designed to meet the global training and education needs of both international and domestic students . The target market includes those who are already have significant chef experience but want a qualification in classical French Cuisine and those who have completed the New Zealand Certificate in French Cuisine (Intermediate) or similar and want a higher qualification in traditional French techniques.
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 advanced knowledge and demonstrate advanced skills in superior French Cuisine kitchen practices including mise en place.

Use techniques to prepare, present and finish classical French dishes for meat, seafood, poultry and game.

Demonstrate and use traditional French cooking advanced techniques in the preparation of vegetables to accompany French menu dishes.
 Demonstrate knowledge of seasonal and market influences and menu trends on French Cuisine, and apply knowledge of advanced French cuisine techniques to this knowledge including food costing.

Demonstrate preparation of classical French desserts à l’assiette.
 Apply advanced knowledge of classical French Cuisine and demonstrate skills in the preparation of foods for dietary, allergies and cultural requirements.
 Apply knowledge of French Cuisine to plan French classical and contemporary menus.
 Apply knowledge and demonstrate skills in the modern approach to plate design and the presentation of French Cuisine to restaurant standards.
Graduates will be prepared to enter into Diploma and undergraduate
Degree programmes in Cookery, Gastronomy and Hospitality.
Graduates of the qualification will gain the Le Cordon Bleu Certificate in
Superior Cuisine which is an international qualification. Graduates will be able to work both nationally and internationally, preparing food under the chef’s broad direction/supervision particularly in premises involved in the preparation and service of classical or contemporary French Cuisine.
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© New Zealand Qualifications Authority 2021
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Qualification
Developer
Universal College of Learning
Qualification award The New Zealand Certificate in French Cuisine (Superior) 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
(Superior)
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
Recognition of existing skills and knowledge will be arranged by the education organisation delivering the programme leading to the qualification.
Education organisations must have policies and procedures in place for managing credit transfer, and assessing recognition of prior learning and recognition of current competency. These policies and procedures and
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© New Zealand Qualifications Authority 2012
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associated fees must be available to the candidates prior to enrolment.
Minimum standard of achievement and standards for grade endorsements
(where applicable)
Prerequisites to meet regulatory body or legislative requirements
(where applicable)
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.
N/A
Optional conditions for qualification
N/A
Qualification Outcomes
(including indicative credit values for each outcome)
Conditions
Apply advanced knowledge and demonstrate advanced skills in superior French
Cuisine kitchen practices including mise en place.
2 credits
Demonstrate meat, poultry, seafood and game techniques in the preparation, presentation and finishes of classical
French dishes.
5 credits
Demonstrate traditional
French cooking advanced techniques in the preparation of vegetables to accompany French menu dishes.
3 credits
Demonstrate knowledge of
French cheeses and uses.
5 credits
Demonstrate knowledge of seasonal and market influences and menu trends on French Cuisine, and apply knowledge of advanced French cuisine techniques to this knowledge including food
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.
Mandatory or Optional
Mandatory
Mandatory
Mandatory
Optional
Qualification Reference 1893
© New Zealand Qualifications Authority 2012
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costing.
5 credits
Demonstrate preparation of classical French desserts à l’assiette.
5 credits
Apply advanced knowledge of classical French Cuisine and demonstrate skills in the preparation of foods for dietary, allergies and cultural requirements.
5 credits
Demonstrate knowledge of
French classical and contemporary menus.
5 credits
Apply knowledge and demonstrate skills in the modern approach to plate design and the presentation of French
Cuisine to restaurant standards.
5 credits
Version 1 of this qualification was republished March 2015 to update the Evidence requirements for managing consistency
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© New Zealand Qualifications Authority 2012
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