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              Intermediate Pâtisserie (Intermediate Certificate) is based on practice and repetition.  As you begin to master important technique, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on decoration of your cakes.  You will also be introduced to basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine and preparing restaurant style desserts.  Under the guidance of our chefs students are able to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.

              4 intakes per year: January, April, July, September

              Key Information

              Duration: 10 week

              Price: NZD $11,000

              Fees Include: All Ingredients, Course Materials, Exams, Graduation

              Hours per week: Approximately 20-24 hours

              Entry Requirements: IELTS 5.5, 16 years old (no upper age limit)

              Course Details

              • Course Structure

                Schedule / Course StructureClasses 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.AssessmentAssessment 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.

              • Study Modules
                • Variations on restaurant desserts, including soufflés
                • Savoury and sweet petit fours, classic and contemporary presentations
                • Introduction to Viennoiserie (croissants and brioches)
                • Mastering Bavarian Creams and mousses
                • Caramel and nougatine (use of these components to assemble and decorate a croquembouche)
                • Develop chocolate hand tempering and dipping skills
                • Introduction to show pieces (chocolate centre pieces and celebration cakes)
                • Artistic and decorative skills
              • Who is the programme for?
                Anyone over the age of 16 who is interested in getting a basic understanding of the french culinary arts. Entry Criteria: IELTS 5.5 16 years old (no upper age limit)
              • Term Dates & Apply

                Term Dates & Prices

                Select a date
                Jan 9, 2017 - Mar 17, 2017 (Standard, in English)
                NZD 11,000.00
                Apr 10, 2017 - Jun 16, 2017 (Standard, in English)
                NZD 11,000.00
                Jul 10, 2017 - Sep 15, 2017 (Standard, in English)
                NZD 11,000.00
                Oct 2, 2017 - Dec 8, 2017 (Standard, in English)
                NZD 11,000.00


              • 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