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Successful completion of the Basic, Intermediate and Superior Cuisine certificates results in the award of the Diplôme de Cuisine. Le Cordon Bleu Master Cuisine Chefs will 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 state-of-the-art cuisine kitchens.

Le Cordon Bleu cuisine courses and programmes are highly respected and globally recognised, by graduating with Le Cordon Bleu, you’ll become part of a great tradition of excellence, with credentials that will set you apart from the competition in a demanding and changing industry. Contact us now and take the first step in gaining a highly respected education in New Zealand at one of the top culinary schools - Le Cordon Bleu.

Contact us    VISAS

4 intakes per year: January, April, July, September

Key Information

Duration: 9 Months (3x 10 week certificates in Basic, Intermediate & Superior Cuisine)

International: NZD $39,400/ per year
Domestic: NZD $33,490/ per year

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

Hours per week: Approximately 25-30 hours

Entry Requirements:
IELTS score (or test equivalent) of 5.0 overall for Basic Cuisine, 5.5 for Intermediate and Superior Cuisine with no band lower than 5.0 for all courses.
16 years old (no upper age limit).

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.

Approximately 1 hour
Fees: Free


Programme Details

  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    Oct 7, 2024 - Jun 20, 2025 ( Standard , in English )
    Jan 13, 2025 - Dec 20, 2025 ( Standard , in English )
    Apr 7, 2025 - Dec 20, 2025 ( Standard , in English )
    Jul 14, 2025 - Mar 21, 2026 ( Standard , in English )
    Oct 6, 2025 - Jun 20, 2026 ( Standard , in English )
  • 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 approximately 24 hours per week study time.
  • Who is the programme for
    IELTS 5.0 Basic Cuisine IELTS 5.5 Intermediate and Superior Cuisine 16 years old (no upper age limit)
  • What Qualification will I gain
    Successful completion of the Basic, Intermediate and Superior Cuisine certificates results in the award of the Diplôme de Cuisine (Diploma in Cuisine).

Get Inspired by Cuisine Alumni Success Joshua Ross

Wellington-born Joshua Ross quickly confirmed his passion for the culinary arts while interning at Logan Brown, one of Wellington's iconic fine dining restaurants founded by Al Brown and Steve Logan in 1996. Soon after starting his internship, he enrolled at Le Cordon Bleu New Zealand to pursue his culinary dreams. By the time Joshua graduated, he was already working full-time at Logan Brown moving quickly through all sections of his training and was promoted to Sous Chef in 2017. In 2018 he and was promoted to Head Chef at Bellamy's by Logan Brown in Wellington, a unique fine dining restaurant located on the third floor of the New Zealand parliament building with a menu that showcases top-quality New Zealand ingredients.


Learn From Le Cordon Bleu Master Chefs



  • Viabhav_Vishen

    Vaibhav Vishen Head Chef at Spring Kitchen by Hilton. Start where you are. Use what you have. Do what you can with no inhibitions. That is what Le Cordon Bleu New Zealand taught me. This has influenced my constant yearning to always question, improve and innovate. Read more

    Vaibhav Vishen - Bachelor of Culinary Arts and Business
  • 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