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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 20, 2020 - Dec 11, 2021 ( Standard , in English )
    NZD 72,600.00
    Oct 5, 2020 - Mar 19, 2022 ( Standard , in English )
    NZD 72,600.00
    2021
    Jan 11, 2021 - Jun 18, 2022 ( Standard , in English )
    NZD 72,600.00
    Apr 12, 2021 - Jun 18, 2022 ( Standard , in English )
    NZD 72,600.00
    Apr 12, 2021 - Sep 17, 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

  • 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 Hakai’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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