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              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 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 Pâtisserie practical kitchens.

              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 Pâtisserie

                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 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 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

                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

                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

                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
              • Diplôme Avancé Culinaire - Pâtisserie

                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

              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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