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
Duration: 18 Months
(3x 10 week certificates in Basic, Intermediate & Superior Cuisine)
(3x 10 week Certificates in Basic, Intermediate & Superior patisserie)
Price: NZD $35,500/ per year* OR NZD $68,700 full payment (discount of $2,300)*
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 5.0 Basic Cuisine/PâtisserieIELTS, 5.5 Intermediate and Superior Cuisine/Pâtisserie with no band lower than 5.0 for all courses
16 years old (no upper age limit)