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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.

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4 intakes per year: January, April, July, October (or late September)

Key Information

Duration: 10 weeks

Price:
International: NZD $14,100/ per year
Domestic: NZD $11,985/ per year

Fees Include: 2x uniforms (jacket, trousers, hat, necktie), ZWILLING Knife Tool Kit, All Ingredients, Course Materials, Exams, Graduation.

Hours per week: Approximately 20-25 hours

Entry Requirements:
IELTS score (or test equivalent) of 5.0 overall, with no band lower than 5.0
16 years old (no upper age limit)

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Book a Campus Tour

As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique culinary arts programmes and have the opportunity to talk directly to Le Cordon Bleu representatives.

Duration:
Approximately 1 hour
Fees: Free


  BOOK A TOUR 



Course Details

  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    2025
    Jan 13, 2025 - Mar 22, 2025 ( Standard , in English )
    11,985.00NZD
    Apr 7, 2025 - Jun 21, 2025 ( Standard , in English )
    11,985.00NZD
    Jul 14, 2025 - Sep 20, 2025 ( Standard , in English )
    11,985.00NZD
    Oct 6, 2025 - Dec 15, 2025 ( Standard , in English )
    11,985.00NZD
    2026
    Jan 12, 2026 - Mar 21, 2026 ( Standard , in English )
    11,985.00NZD
    Apr 7, 2026 - Jun 20, 2026 ( Standard , in English )
    11,985.00NZD
    Jul 13, 2026 - Sep 19, 2026 ( Standard , in English )
    11,985.00NZD
    Oct 5, 2026 - Dec 12, 2026 ( Standard , in English )
    11,985.00NZD
  • Course Structure

    Schedule / Course 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.

  • Study Modules

    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
  • 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 5.0 16 years old (no upper age limit)

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Testimonials

  • Elton_Song

    Since graduating from Le Cordon Bleu I’ve had exciting opportunities to work with many celebrity chefs around the world such as Mark Best, Charles Michel, Ash Heeger and Alanna Sapwell. I recently travelled to Australia with Hiakai’s Celebrity Chef Monique Fiso for The Curated Plate Culinary Festival and won Emerging Chef of the Year in the Felix Wellington Hospitality awards 2019. Read more.

    Elton Song - Diplôme Avancé Culinaire Cuisine
  • Joshua_Ross

    Le Cordon Bleu New Zealand taught me a great foundation of skills. Although you may not use these skills every day in the kitchen, it does teach how to be precise, how to present, and how to manage time efficiently. I am now Head Chef at Bellamys by Logan Brown, a fine dining restaurant located in the Wellington Beehive Parliament building. Read More.

    Joshua Ross - Diplôme De Cuisine

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