Successful completion of the Diplôme de Cuisine & Diplôme de Pâtisserie results in the award of the Le Grand Diplôme. 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 Le Cordon Bleu master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.
Le Cordon Bleu 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.
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4 intakes per year: January, April, July, September
Duration: 18 Months
(3x 10 week certificates in Basic, Intermediate & Superior Cuisine)
(3x 10 week Certificates in Basic, Intermediate & Superior Pâtisserie)
Price: 37,500.00/ per year* OR NZD $72,600.00 full payment (discount of $2,400)*
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)