"With over 20 000 students trained every year in its 35 Institutes located in more than 20 countries, Le Cordon Bleu is currently the leading global network of Culinary Arts and Hospitality Management Institutes.”
As both the cultural capital and the actual capital city of New Zealand, Wellington is a fantastic place to live and study. It’s not a surprise that Lonely Planet dubbed Wellington the world’s “coolest little capital.” Nestled within the heart of the city’s vibrant and multi-cultural entertainment district lies Le Cordon Bleu New Zealand. Established 2012 as a state-of-the-art cooking school, it has a team of French trained chef tutors and state-of-the-art equipment and facilities, such as Paco-Jets, steam-injected bakers ovens, sous-vide cookers and a pastry kitchen with a nine-metre composite stone bench. With nearly 200 students from over 23 different countries, the school is as vibrant and multi-cultural as the city itself.
Le Cordon Bleu New Zealand is within walking distance of some of the city’s best restaurants, cafes, bars, cinemas, museums, art galleries and live music venues. Efficient public transport means there’s no need to own a car here. Walking around the city is safe, even at night, especially as Kiwis are renowned for their friendliness. Wellington city first gained World Health Organisation (WHO) Safe Community status in 2006 and again in 2012.
Our programmes of study reflect the history of Le Cordon Bleu, whilst delivering cutting edge and much sought after higher levels of study – Le Grand Diplôme, the flagship of Culinary training to the Diplôme de Cuisine (diploma in cuisine), Diplôme de Patisserie (diploma in pastry) and the new advanced culinary diploma - Diplôme Avancé Culinaire, there is a course for all budding Cuisine and Patisserie (pastry) Chefs. The Bachelor of Culinary Arts and Business, a three year programme of study, prepares students for the world of business and gastronomy.
The modern, purpose-built school covers over three stories and is still expanding. Dedicated Cuisine, Patisserie (pastry) and demonstration kitchens are staffed by a team of world-class international Chefs. Our academic staff come from nearly all four corners of the world, bringing a plethora of knowledge and experience. From a Master of Wine through to published and recognised authors, our academic delivery lecturers truly prepare students for life in the ever-growing and blossoming world of Hospitality.