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The Basic Pâtisserie programme (Basic Certificate) is designed to give you a strong basic foundation from which to build your skills and knowledge within the hospitality industry. This exciting course introduces you to the various concepts, properties and applications of Pâtisserie as you 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.

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

Key Information

Duration: 10 weeks

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


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Course Details

  • 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
    • 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
  • 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)

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 )
11,985.00NZD

 

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Testimonials

  • Mariah Grace

    Owner at Grace Pâtisserie - My experience a Le Cordon Bleu gave me a broader understanding in hospitality management and business which has helped me open my own Pâtisserie Grace Pâtisserie. Read more.

    Mariah Grace - Bachelor in 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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