0508 CHEF 4 U (243348) enrol@internationalculinarystudio.com

Home
About ICS
- About ICS
  - About Us
    - Annual Reporting
    - Compliance notices
  - Accreditation and Partnerships
- About ICS
Student Life
- New Zealand Locals
- International Students
Qualifications
Short Courses
- Short Courses
- Short Courses
Non-Accredited Qualifications
Junior Chef
- Junior Chef Programmes
- Home School Culinary Programme
Shop
Enquire Now
- Enquire Now
- Contact Us

Select Page

Enquire Now

Personal Details
Your Name*
First Last
Your Email*
Enter Email Confirm Email
Your Contact Number*
Old Phone*
Current Country of Residence*
Tell Us Which Course(s) You are Interested In
- NZ Certificate in Cookery Level 4
- NZ Diploma in Cookery Level 5
- Recognition of Prior Learning Programme (RPL)
- Cake Baking
- The Art of Chocolate Confectionery
- Catering Management
- Café Chef
- Special Diets
- Barista
- Kitchen Hand
- Knife Skills
- Junior Chef Programme
- Book a Free Demo
- Book an Info Session for My School
How Did You Hear About Us?*
- Google Ad
- Internet Search
- Referral
- Facebook
- Instagram
- Magazine or Newspaper Ad
- Twitter
- Food or Trade Show
- Through My School
- Newsletter
- Other
Choose as many options that apply
Message
CAPTCHA

Telephone:
0508 CHEF 4 U (243 348)
+64 3 377 9039

Email

cro@internationalculinarystudio.com

Policy & Procedures

Cancellations and Refunds

Corporate Social Responsibility

Student Fee Protection Policy

Online End-User Terms & Conditions

Dispute Resolution Scheme

Academic Statute

Academic Quality Management System

Important Links

Enquire Now
Industry Placements
Career Opportunities
Offer Culinary Online
Kitchen Requirements
Register Your School
Technical Requirements
Your Learning Experience
Student Handbook
(9170) NZQA CoP Certificate

international_culinary_studio

Monday Motivation!

Monday Motivation!

Today is International Beer Day! 🍻🍻🍻🍺🍺🍺
Of course, being responsible drinkers, you’ll be keen to know what food goes best with your favorite drink. The good news is there aren’t many flavors that clash with beer!
• Light lagers: Spicy food, burgers, salads
• Wheat beers: Spicy food and fruity desserts
• India pale ales (IPAs): Steak, barbecue, and Mexican food
• Amber ales: Pizza, fried food, smoked pork
• Dark lagers: Pizza, burgers, hearty stews
• Brown ales: Sausage, sushi, fish
• Porters: Seafood, coffee-flavored desserts, game meats
• Stouts: Chocolate desserts, shellfish, Mexican food

Wednesday Wisdom 🧠

Wednesday Wisdom 🧠

Monday Motivation 👨‍🍳👩‍🍳

Monday Motivation 👨‍🍳👩‍🍳

It’s always great to hear we are on the right tr

It’s always great to hear we are on the right track and giving our students the study experience they are after. We love this feedback just in from Eduardo:
I want to say I am surprised and really happy to do this course with International culinary studio. When it was necessary to support or ask questions I always had Helen helping me and explaining step by step.
I appreciate everything and I will advise anybody to do a course in culinary.
I have spoken to Helen and the system and materials are so clever. They are dynamic and easy to use.
This qualification has made me even more professional and helped me with a salary increase.
Thanks a lot for everything.
Kind regards,
Eduardo Nogueira
Head to our website to take the next step in your culinary journey www.internationalculinarystudio.com or message us for help finding the right course for you!
https://m.me/internationalculinarystudio

We are so excited to see the raffle donations comi

We are so excited to see the raffle donations coming in for our Pink Ribbon Breakfast on the 5th August. Kiwis are such a generous supportive bunch! If you’re not able to come along you can still be in to win one of our raffles.
Tickets are $5 each. Simply donate your $5 below and include your name in “Public Message” then Facebook message us so we can contact you if you’re a winner!
https://pinkribbonbreakfast.co.nz/page/internationalculinarystudio
We’ll keep you posted with other prizes as they arrive. Raffles will be drawn 8.30am Wednesday morning.

Wednesday Wisdom 🧠 Do you know who opened the f

Wednesday Wisdom 🧠 Do you know who opened the first restaurant?

Motivation Monday 👨‍🍳

Motivation Monday 👨‍🍳

Yesterday we posted an interview with Chef Helen &

Yesterday we posted an interview with Chef Helen & Chef Andy, it included many important and useful facts, tips and recommendations for those in or considering a career in the culinary industry. If you missed it, do take a look! Tell us what you’d like to see in our next video, it’s a great chance to pick their brains!
See the full video here: https://www.facebook.com/internationalculinarystudio/videos/313194553062483/

Wednesday Wisdom! Fine dining was created in Fran

Wednesday Wisdom!
Fine dining was created in France. After the French Revolution, chefs that had worked for nobility were out of a job, so they opened up their own restaurants where people could come for a fine meal. Eventually this style of dining spread to England and then to the U.S.

Wishing the Golden Girl- Cheryl Radford- Our Busin

Wishing the Golden Girl- Cheryl Radford- Our Business Development Manager a Fun-Filled Fabulous 50th! 🥳🎊🎉🎈
Don’t think of it as 50. Think of it as 21 with 29 years of experience. 🙌
P.S: Thanks to our Academic Head Chef Paul for baking this mouth-watering birthday cake🎂 for Cheryl!

We’re pleased to say our students sitting their

We’re pleased to say our students sitting their NZQA Level 4 practical exams last week all passed with flying colors! Here’s a few photos of them in action and their delicious looking creations.

Motivation Monday 🧠

Motivation Monday 🧠

Behind the scene of making "Interview with Chef He

Behind the scene of making "Interview with Chef Helen & Handy"... (We had some Bloopers too while making the video 😄)
In this interview Chef Helen and Andy talk about many important facts essential to the culinary journey and chef role.. Full interview coming on 23rd July! Stay tuned..

A big shout out to our NZQA Level 4 students who s

A big shout out to our NZQA Level 4 students who sat their theory exams yesterday in Auckland. We are proud to say we have even had a merit pass! Wishing you all the best for your practical exams today, I know all of your hard work will pay off!

Today is Fresh Spinach Day! Here's some tip on how

Today is Fresh Spinach Day! Here's some tip on how do you saute fresh spinach?
- Start by heating up olive oil in large skillet. Add chopped onion and minced garlic and saute until fragrant and the onion is almost caramelized.
- Stir in soy sauce and fresh spinach. Cook stirring often until the spinach is wilted. Remove from heat and serve immediately.
Best tips:
-Let the onion caramelized. It will give the spinach dish a deeper, richer flavor. The addition of soy sauce deepens the flavor.
-Do not skimp on garlic! I love this dish quite garlicky and use up to 4 teaspoons of minced garlic.
-Use fresh spinach for the best result.
-You can roughly chop spinach leaves or use baby spinach.
-Let the onion caramelized. It will give the spinach dish a deeper, richer flavor. The addition of soy sauce deepens the flavor.
-Do not skimp on garlic! I love this dish quite garlicky and use up to 4 teaspoons of minced garlic.
-Use fresh spinach for the best result.
-You can roughly chop spinach leaves or use baby spinach.

© 2020 International Culinary Studio