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Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie (NZQF Level 4 certificate in pastry). You will learn to master the necessary skills to create fine Pâtisserie dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained French chefs who have experience working in senior positions in the world’s finest kitchens and Michelin star restaurants.

Our Pastry 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 dedicated Pâtisserie practical kitchens.

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

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
    Oct 5, 2020 - Jun 19, 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

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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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