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The Diplôme Avancé Culinaire in Cuisine programme is highly respected and globally recognised focusing on the preparation and service of French classical and contemporary cuisine dishes using advanced classical and contemporary French techniques and theoretical knowledge. 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 and take the first step in gaining a highly respected education in New Zealand at one of the top culinary schools - Le Cordon Bleu.

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

Key Information

Duration: 9 Months (3x 10 week terms)

Price:  NZD $26,400 per year (Subject to change)

Fees Include: All Ingredients, Course Materials, Exams, Graduation

Hours per week: Approximately 22 hours

Entry Requirements: Diplôme de Cuisine Achieved, NZQF L4 qualification in a similar or related field. OR Equivalent personal, practical, professional or educational experience of an appropriate kind. (Please note a practical assessment maybe required on site in New Zealand). Plus a minimum IELTS Academic score (or test equivalent) of 5.5 with no band lower than 5. 17+ years (no upper age limit).  

Programme Focus: The focus of the Diplôme Avancé Culinaire in Cuisine programme is the preparation and service of French classical and contemporary cuisine 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 workflow 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.

Programme Details

  • Course Structure

    The programme of study requires completion of 120 credits over three 10 week periods. Please refer to the graduation criteria for more details.

    Assessment

    The programme of study uses a variety of assessment techniques including but not limited to: Progress tests of practical skills, summative practical tests and summative theory tests, examinations, reports and presentations.

    Internship

    The Internship occurs in the final ten week term of the programme. The Career Management department partners with the student to identify and secure appropriate work experience in a commercial environment in New Zealand or overseas. The Career Management department prepares the student throughout the second term for the Internship and also outlines the assessment requirements of the placement. Internship placement is a minimum of 200 hours (20 hours per week for 10 weeks).

    The Internship enables the student to apply their learning, to further develop their skills, to gain in-depth knowledge of the industry and to develop professional networks. This provides a platform for students to link directly with industry and to enhance their employment opportunities.

  • What Qualification will I gain

    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 larder dishes employing advanced preparation, cookery and presentation
      techniques.
    • Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and
      presentation techniques.
    • Plan, develop and design advanced dishes and menus suitable for implementation in a commercial hospitality
      environment.
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    2020
    Jul 20, 2020 - Mar 20, 2021 ( Standard , in English )
    NZD 26,400.00
    Oct 5, 2020 - Jun 19, 2021 ( Standard , in English )
    NZD 26,400.00
    2021
    Jan 11, 2021 - Sep 18, 2021 ( Standard , in English )
    NZD 26,400.00
    Apr 12, 2021 - Dec 11, 2021 ( Standard , in English )
    NZD 26,400.00
    Jul 12, 2021 - Mar 19, 2022 ( Standard , in English )
    NZD 26,400.00
    Oct 4, 2021 - Jun 18, 2022 ( Standard , in English )
    NZD 26,400.00
    2022
    Jan 10, 2022 - Sep 17, 2022 ( Standard , in English )
    NZD 26,400.00
    Apr 4, 2022 - Dec 10, 2022 ( Standard , in English )
    NZD 26,400.00

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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
  • 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

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