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Le Cordon Bleu Grand Diplôme® is our most influential qualification which simultaneously combines classical training in both Cuisine and Pâtisserie.
Respected across the culinary and hospitality industry as a mark of excellence, this accredited diploma is awarded after the successful completion of both Diplôme de Cuisine and Diplôme de Pâtisserie.
CONTACT US
The 2020 intake dates will be launched online in December but you can still apply now by downloading our application form and emailing it to enrol@cordonbleu.edu once completed.
Students who successfully complete both Diplôme de Cuisine and Diplôme de Pâtisserie will receive "Le Cordon Bleu - Le Grand Diplôme", a highly acclaimed passport to the Culinary World! You will learn to master the necessary skills to create fine Pâtisserie & Cuisine dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.
Duration: 18 Months (3x10 weeks of certificates in basic, intermediate & superior Cuisine) and (3x10 weeks of certificates in basic, intermediate & superior Pâtisserie)
Prerequisite: None
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 and grades awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. A final practical and theory exam are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of each term.
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