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The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes, through which you will apply the techniques introduced in the Basic level programme. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.

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4 intakes per year: January, April, July, October (or late September)

Key Information

Duration: 10 weeks

Fees Include: All Ingredients, Course Materials, Exams, Graduation.

Hours per week: An average of 20 face-to-face teaching hours per week

Entry Requirements:
IELTS score (or test equivalent) of 5.5 overall with no band lower than 5.0, completion of the Basic Certificate.
16 years old (no upper age limit).

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Book a Campus Tour

As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique culinary arts programmes and have the opportunity to talk directly to Le Cordon Bleu representatives.

Duration:
Approximately 1 hour
Fees: Free


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Course Details

Term Dates & Prices

Select a date
2025
Jul 14, 2025 - Sep 20, 2025 ( Standard , in English )
11,500.00NZD
Oct 6, 2025 - Dec 15, 2025 ( Standard , in English )
11,500.00NZD
2026
Jan 12, 2026 - Mar 21, 2026 ( Standard , in English )
11,500.00NZD
Apr 7, 2026 - Jun 20, 2026 ( Standard , in English )
11,500.00NZD
Jul 13, 2026 - Sep 19, 2026 ( Standard , in English )
11,500.00NZD
Oct 5, 2026 - Dec 12, 2026 ( Standard , in English )
11,500.00NZD

 

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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 Hiakai’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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