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Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie. Le Cordon Bleu Master Pâtisserie Chefs will 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 state-of-the-art Pâtisserie kitchens.

Le Cordon Bleu Pâtisserie courses and programmes are highly respected and globally recognised, by graduating with Le Cordon Bleu, you’ll become part of a great tradition of excellence, with credentials that will set you apart from the competition in a demanding and changing industry. Contact us now and take the first step in gaining a highly respected education in New Zealand at one of the top culinary schools - Le Cordon Bleu.

4 intakes per year: January, April, July, October

Key Information

Duration: 9 Months
(3x 10 week certificates in Basic, Intermediate & Superior Pâtisserie)

Price: NZD $36,200/ per year*

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 Pâtisserie, IELTS 5.5 Intermediate and Superior Pâtisserie 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 pâtisserie kitchens and 2 hours of self-directed theory, for approximately 24 hours per week study time.
  • Who is the programme for
    IELTS 5.0 Basic Pâtisserie IELTS 5.5 Intermediate and Superior Pâtisserie 16 years old (no upper age limit)
  • What Qualification will I gain
    Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie.
  • Career Pathways
    Pastry Chef, Executive Chef, Restaurant Manager, Pâtisserie owner, Food & Beverage Manager, Catering Manager, Cake designer
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    2020
    Jul 20, 2020 - Mar 20, 2021 ( Standard , in English )
    NZD 37,500.00
    2021
    Jan 11, 2021 - Sep 18, 2021 ( Standard , in English )
    NZD 37,500.00
    Apr 12, 2021 - Dec 11, 2021 ( Standard , in English )
    NZD 37,500.00
    Jul 12, 2021 - Mar 19, 2022 ( Standard , in English )
    NZD 37,500.00
    Oct 4, 2021 - Jun 18, 2022 ( Standard , in English )
    NZD 37,500.00
    2022
    Jan 10, 2022 - Sep 17, 2022 ( Standard , in English )
    NZD 37,500.00
    Apr 4, 2022 - Dec 10, 2022 ( Standard , in English )
    NZD 37,500.00

Book an Appointment

Cost: Free

We encourage you to book a virtual or in person appointment so that you can experience Le Cordon Bleu New Zealand.
  • Meet with our team to discuss the right programme for you
  • Get all your questions answered in person
  • Talk through our facilities
Book an appointment with the calendar below and one of our team will be in touch to confirm your booking. All appointments are NZST New Zealand Standard Time.



Other Courses

Advanced Pâtisserie
Find out more
Pâtisserie Certificates
Find out more
Le Grand Diplome
Find out more

Testimonials

  • Mariah Grace

    Owner at Grace Pâtisserie - My experience a Le Cordon Bleu gave me a broader understanding in hospitality management and business which has helped me open my own Pâtisserie Grace Pâtisserie. Read more.

    Mariah Grace - Bachelor in Culinary Arts & Business
  • Blair_Son_DAC_Pastry

    Demi Pâtisserie Chef at QT Wellington’s Hippopotamus Restaurant - Studying at Le Cordon Bleu ensured that I had a stable knowledge in classical and contemporary French Pâtisserie and that built the foundation of my skills. I finished school with the self-assurance in my skills that I could take forward into a career in French Pâtisserie. Read More.

    Blair Son - Diplôme Avancé Culinaire in Pâtisserie

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