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Discover the art of Pâtisserie. Courses range from specialized ateliers, basic through advanced levels of Pâtisserie and confectionery craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.

Contact us and take the first step in gaining a highly respected education in New Zealand at one of the top culinary schools - Le Cordon Bleu.

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Courses

  • Diplôme Avancé Culinaire - Pâtisserie (NZQF Level 5)

    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 Pâtisserie) 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 advanced patisserie and yeast goods suitable for a commercial hospitality
      business.
    • Plan and produce a broad range of gateaux and torten suitable for a commercial hospitality business.
    • Plan and produce a broad range of advanced hot and cold desserts suitable for a commercial hospitality business
  • Le Grand Diplôme (NZQF Level 4)

    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 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 Pâtisserie (NZQF Level 4)

    Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie. You will learn to master the necessary skills to create fine Pâtisserie 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.

    Our Pâtisserie 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 Pâtisserie practical kitchens.

    Duration: 9 months (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.

  • Basic Pâtisserie Certificate (NZQF Level 2)

    The Basic Pâtisserie programme (Basic Certificate) is designed to give students a strong basic foundation from which to build their skills and knowledge within the hospitality industry.  This exciting course introduces the various concepts, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries.  The demonstration and practical sessions will lead you step by step through the basics of French Pâtisserie.

    Duration: 10 Weeks

    Prerequisite:  None

    Study Modules

    • Basic knife skills
    • Basic doughs
    • Introduction to creams and fillings
    • Traditional desserts and cakes
    • Classical techniques, basic decoration
    • Masking and glaçage
    • Introduction to yeast doughs (breads and sweet doughs)
    • Basic French Pâtisserie terminology
    • Introduction to chocolate work and truffles ( hand tempering and dipping)
    • Introduction to sweet petit fours
  • Intermediate Pâtisserie Certificate (NZQF Level 3)

    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.

    Duration: 10 Weeks

    Prerequisite:  New Zealand Certificate in French Pâtisserie (Basic) Level 2

    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
  • Superior Pâtisserie Certificate (NZQF Level 4)

    The Superior Pâtisserie (Superior Certificate) combines all the knowledge, techniques and artistic skills of the Basic and Intermediate levels, and encourages you to personalise your work. Demonstrations, practical sessions and workshops help you gain a thorough understanding of the principles involved in each of these components with a strong focus on developing advanced levels of artistic and creative work.

    Duration: 10 Weeks

    Prerequisite:  New Zealand Certificate in French Pâtisserie (Intermediate) Level 3

    Study Modules

    • Contemporary Restaurant Desserts
    • The Art of Chocolate
    • Artistic Sugar Creations
    • Boulangerie and Viennoiserie
            
             

Alumni Success Mariah Grace

Grace Pâtisserie Business Owner
Bachelor of Culinary Arts and Business Alumni

Le Cordon Bleu New Zealand Alumni Mariah Grace found her passion for pâtisserie at a young age which led to her decision to move to New Zealand in 2014 for further studies at Le Cordon Bleu New Zealand and complete the Bachelor of Culinary Arts and Business Degree to acquire the skills that were needed to pursue her dream of owning her own business Grace Patisserie.

                

Testimonials

  • Candy2

    Candy Puterigunawan Que Cake Class Business owner. My three years of study at Le Cordon Bleu New Zealand has been the most valuable experience yet. The degree allowed me to learn not only the French technique of cuisine and patisserie but also how to manage my own business. Read more.

    Candy Puterigunawan - Bachelor of Culinary Arts & Business
  • Blair_Son_DAC_Pastry

    Demi Pâtisserie Chef at QT Wellington’s Hippopotamus Restaurant - Studying at Le Cordon Bleu ensured that I had a stable knowledge in classical and contemporary French Pâtisserie and that built the foundation of my skills. I finished school with the self-assurance in my skills that I could take forward into a career in French Pâtisserie. Read More.

    Blair Son - Diplôme Avancé Culinaire in Pâtisserie

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