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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.

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

Key Information

Duration: 10 weeks

Price: NZD 12,100.00 (Subject to change)

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

Hours per week: Approximately 20-24 hours

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)

Course Details

  • Course Structure

    Schedule / Course StructureClasses 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 kitchens and 2 hours of self-directed theory, for a total of 24 hours per week.AssessmentAssessment is achievement-based. A grade is awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. Summative practical and theory tests are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of the programme.

  • Study Modules

    Study Modules

    • Product origins and influences on French regional cuisine
    • Perfecting professional kitchen skills
    • More advanced technical cuts and presentation
    • Food presentation techniques for platters and plates
    • Further developments in personal creativity and discipline
    • Introduction to Charcuterie
    • Prepare and cook simple hot and cold desserts
    • Preparation and service of restaurant meals
    • Career preparation and workplace communication
    • Commodities - Receiving and storage
  • Who is the programme for?
    Anyone over the age of 16 who is interested in getting a basic understanding of the french culinary arts. Entry Criteria: IELTS 5.0 16 years old (no upper age limit)
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    Apr 6, 2020 - Jun 19, 2020 ( Standard , in English )
    NZD 12,100.00
    Jul 13, 2020 - Sep 18, 2020 ( Standard , in English )
    NZD 12,100.00
    Oct 5, 2020 - Dec 11, 2020 ( Standard , in English )
    NZD 12,100.00
    Jan 11, 2021 - Mar 20, 2021 ( Standard , in English )
    NZD 12,100.00
    Apr 12, 2021 - Jun 19, 2021 ( Standard , in English )
    NZD 12,100.00
    Jul 12, 2021 - Sep 18, 2021 ( Standard , in English )
    NZD 12,100.00
    Oct 4, 2021 - Dec 11, 2021 ( Standard , in English )
    NZD 12,100.00
    Apr 4, 2022 - Jun 18, 2022 ( Standard , in English )
    NZD 12,100.00
    Jul 11, 2022 - Sep 17, 2022 ( Standard , in English )
    NZD 12,100.00
    Oct 3, 2022 - Dec 10, 2022 ( Standard , in English )
    NZD 12,100.00

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  • Eilish_Roberts

    Le Cordon Bleu Wellington has given me the best 9 months of my life. My experience under the watchful eyes of the highly regarded Chefs here has not only been rewarding, challenging but most of all has confirmed my passion for all things culinary. I have been taught a number of invaluable skills that will stay with me forever.

    Eilish Roberts – Diplôme de Pâtisserie
  • Candy2

    Candy Puterigunawan Que Cake Class Business owner. My three years of study at Le Cordon Bleu New Zealand has been the most valuable experience yet. The degree allowed me to learn not only the French technique of cuisine and patisserie but also how to manage my own business.

    Candy Puterigunawan - Bachelor of Culinary Arts & Business
  • Sheng Fu le cordon bleu new zealand alumni
    Following the completion of his Diplôme de Cuisine, Sheng was determined to advance his skills and knowledge in molecular gastronomy. erefore, he decided to attain a Diplôme Avancé Culinaire in Cuisine at Le Cordon Bleu New Zealand. To put his skills to the test, the young chef entered the Wellington Culinary Fair competition, and came out victorious with a silver medal awarded by e NZ Chefs Association. Soon after, Sheng Fu was required to begin his internship placement at Huka Lodge. He amazed his superiors with his professionalism and knowledge of advanced cuisine techniques. After completing his internship and graduating, Sheng Fu was o ered a permanent full-time position as Commis
    Sheng Fu - Diplome Avance Culinaire in Cuisine Alumni