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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.

Our Le Cordon Bleu master chefs 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 practical kitchens.

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

Key Information

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)



Programme Details

  • 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 & pâtisserie kitchens and 2 hours of self-directed theory, for approximately 24 hours per week study time. 18 months in total: 3 x 10 week Certificates in Basic, Intermediate & Superior Cuisine 3 x 10 week Certificates in Basic, Intermediate & Superior Patisserie
  • Who is the programme for
    IELTS 5.0 Basic Cuisine/Pâtisserie IELTS 5.5 Intermediate and Superior Cuisine/Pâtisserie 16 years old (no upper age limit)
  • What Qualification will I gain
    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 master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants. Our master chefs 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 practical kitchens
  • Career Pathways
    Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.
  • Term Dates & Apply

    You can apply to take either the Pâtisserie or Cuisine programme first.

    Term Dates & Prices

    Select a date
    2020
    Apr 6, 2020 - Sep 18, 2021 ( Standard , in English )
    NZD 72,600.00
    Jul 13, 2020 - Dec 11, 2021 ( Standard , in English )
    NZD 72,600.00
    Oct 5, 2020 - Mar 19, 2022 ( Standard , in English )
    NZD 72,600.00

Other Courses

Diplôme de Cuisine
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Diplôme de Pâtisserie
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Culinary Arts & Business
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Testimonials

  • Brad_Testimonial

    The variety of 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.

    Brad Grevatt - Grand Diplôme
  • Lydia_Lee_2

    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 for 9 months as a cuisine student was an awesome experience. 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

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