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              Master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from our classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin star restaurants.

              Earn your passport to the culinary world through Le Cordon Bleu New Zealand Now!

              Courses

              • Le Grand Diplôme

                Students who successfully complete both Diplôme de Cuisine and Diplôme de Pâtisserie will receive "Le Cordon Bleu - Le Grand Diplôme", a highly acclaimed passport to the Culinary World! You will learn to master the necessary skills to create fine Pâtisserie & Cuisine dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.

                Duration: 18 Months (3x10 weeks of certificates in basic, intermediate & superior Cuisine) and (3x10 weeks of certificates in basic, intermediate & superior Pâtisserie)

                Prerequisite:  None

                Structure: Classes are taught across 3 - 5 days a week. Each day begins with 2.5 – 3 hours of observation in our state-of-the-art demonstration lecture theatre, followed by 3 – 4 hours of practical work in the specialised cuisine kitchens and 2 hours of self-directed theory, for a total of 24 hours per week.

                Assessment: Assessment is achievement-based and grades awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. A final practical and theory exam are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of each term.

              • Diplôme de Cuisine

                Successful completion of the Basic, Intermediate and Superior Cuisine certificates results in the award of the Diplôme de Cuisine.  You will learn to master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from our classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin star restaurants.

                Our cuisine master chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated cuisine practical kitchens.

                Duration: 9 Months (3x 10 Weeks)

                Prerequisite:  None

                Structure: Classes are taught across 3 - 5 days a week. Each day begins with 2.5 – 3 hours of observation in our state-of-the-art demonstration lecture theatre, followed by 3 – 4 hours of practical work in the specialised cuisine kitchens and 2 hours of self-directed theory, for a total of 24 hours per week.

                Assessment: Assessment is achievement-based.  A grade is awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. Summative practical and theory tests are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of the programme.

              • Diplôme Avancé Culinaire

                The focus of the programme is the preparation and service of French classical and contemporary cuisine or patisserie dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplôme Avancé Culinaire students will gain valuable live and real time experience whilst preparing a dégustation 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.

                Duration: 9 Months (3x10 Week terms)

                Prerequisite:  Achieved a NZQF L4 qualification in a related field (ex: Diplôme de Cuisine) OR Equivalent personal, practical, professional or educational experience of an appropriate kind.

                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 larder dishes employing advanced preparation, cookery and presentation techniques.
                • Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques.
                • Plan, develop and design advanced dishes and menus suitable for implementation in a commercial hospitality environment.

                   

              • Basic Cuisine Certificate

                The Basic Cuisine programme (Basic Certificate) opens the door to the adventures of French cuisine. From day one, you begin to master the basic skills: from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organisation, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes prepared. As a solid grounding in basic cuisine, this programme is for beginners and experienced students alike.

                Duration: 10 Weeks

                Prerequisite:  None

                Study Modules

                • French culinary terms and definitions
                • The use and care of cookery equipment
                • Working in a safe and hygienic manner
                • Food preparation and mise en place
                • Work organisation and planning
                • Introduction to French Cuisine
                • French classical cooking techniques
                • Variations of cooking methods
                • Fonds de Cuisine and foundation sauces production
                • Commodities - Product recognition
              • Intermediate Cuisine Certificate

                The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level programme. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.

                Duration: 10 Weeks

                Prerequisite:  New Zealand Certificate In French Cuisine (Basic) Level 2

                Study Modules:

                • Product origins and influences on French regional cuisine
                • Perfecting professional kitchen skills
                • More advanced technical cuts and presentation
                • Food presentation techniques for platters and plates
                • Further developments in personal creativity and discipline
                • Introduction to Charcuterie
                • Prepare and cook simple hot and cold desserts
                • Preparation and service of restaurant meals
                • Career preparation and workplace communication
                • Commodities - Receiving and storage
              • Superior Cuisine Certificate

                The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma). You will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today’s top kitchens. Some recipes are original; others are contemporary interpretations of the classics. The ingredients are richer and more refined: exposing the students to working with such ingredients as foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.

                Duration: 10 Weeks

                Prerequisite:  New Zealand Certificate In French Cuisine (Intermediate) Level 3

                Study Modules

                • Precision and efficiency in the kitchen
                • Mastery of intricate techniques and methods
                • Recipe production with high quality and rare produce
                • Mastery of classic “haute cuisine”
                • Adaptation of menus based on the season and product availability
                • Mastery of presentation and decoration
                • Extended personal creativity and discipline (mystery basket)
                • Readiness for working in industry (Student Event)

              Testimonials

              • Eilish-testimonial
                Le Cordon Bleu Wellington has given me the best 9 months of my life. My experience under the watchful eyes of the highly regarded Chefs here has not only been rewarding, challenging but most of all has confirmed my passion for all things culinary. I have been taught a number of invaluable skills that will stay with me forever. With each and every class being more exciting and fulfilling than the last. I have been constantly reminded of how fast paced, exciting and ever-changing this industry is, and although we’re taught the traditional classics of French cuisine we are always encouraged to bring our own creativity and flair to our products always preparing us for the future after graduation
                Eilish Roberts – Diplôme de Pâtisserie
              • brad-testimonial
                I loved studying at Le Cordon Bleu because of the variety of nationalities within my class. Le Cordon Bleu has a very high level of standards and is highly respected in the culinary industry and throughout the world, which gives every student a higher chance to travel the world as a chef. I really enjoyed how they marked every lesson it made every day important, so it forced me to push myself. Le Cordon Bleu classes are practical and hands on; this was my favourite because I feel that this is the best way to learn, especially for me.
                Brad Grevatt - Grand Diplôme
              • Lydia-Lee-testimonial
                I have always had much love and passion for food ever since I was a kid. While researching about culinary schools on my last year of college I came across Le Cordon Bleu. Knowing that Le Cordon Bleu is one of the most prestigious culinary schools in the world I was excited to find out that Le Cordon Bleu was opening in the Heart of New Zealand, Wellington. Studying at Le Cordon Bleu Wellington for 9 months as a cuisine student was definitely the most awesome experience I have ever had. I was able to learn many cooking techniques, be taught by highly experienced chef tutors and even assist celebrity chefs during ‘Wellington on a Plate.’
                Lydia Lee- Grand Diplôme

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