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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.

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

Key Information

Duration: 10 weeks

Price: NZD $12,800 (subject to change)

Fees Include: 2x uniforms (jacket, trousers, hat, necktie), WÜSTOF 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)

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
    • 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 & Aplly

    Term Dates & Prices

    Select a date
    Apr 8, 2019 - Jun 21, 2019 ( Standard , in English )
    NZD 12,800.00
    Jul 8, 2019 - Sep 13, 2019 ( Standard , in English )
    NZD 12,800.00
    Sep 30, 2019 - Dec 6, 2019 ( Standard , in English )
    NZD 12,800.00
    Jan 13, 2020 - Mar 20, 2020 ( Standard , in English )
    NZD 12,800.00
    Apr 6, 2020 - Jun 19, 2020 ( Standard , in English )
    NZD 12,800.00
    Jul 13, 2020 - Sep 18, 2020 ( Standard , in English )
    NZD 12,800.00
    Oct 5, 2020 - Dec 11, 2020 ( Standard , in English )
    NZD 12,800.00


  • 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
  • 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
  • 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