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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
    Apr 6, 2020 - Dec 11, 2020 ( Standard , in English )
    NZD 37,500.00
    Jul 13, 2020 - Mar 20, 2021 ( Standard , in English )
    NZD 37,500.00
    Oct 5, 2020 - Jun 19, 2021 ( Standard , in English )
    NZD 37,500.00

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Other Courses

Bachelor of Culinary Arts and Business
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Patisserie Certificate
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Le Grand Diplôme
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  • brad-testimonial
    I loved studying at Le Cordon Bleu because of the variety of nationalities within my class. Le Cordon Bleu has a very high level of standards and is highly respected in the culinary industry and throughout the world, which gives every student a higher chance to travel the world as a chef. I really enjoyed how they marked every lesson it made every day important, so it forced me to push myself. Le Cordon Bleu classes are practical and hands on; this was my favourite because I feel that this is the best way to learn, especially for me.
    Brad Grevatt - Grand Diplôme
  • Eilish-testimonial

    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
  • Lydia-Lee-testimonial
    I have always had much love and passion for food ever since I was a kid. While researching about culinary schools on my last year of college I came across Le Cordon Bleu. Knowing that Le Cordon Bleu is one of the most prestigious culinary schools in the world I was excited to find out that Le Cordon Bleu was opening in the Heart of New Zealand, Wellington. Studying at Le Cordon Bleu Wellington for 9 months as a cuisine student was definitely the most awesome experience I have ever had. I was able to learn many cooking techniques, be taught by highly experienced chef tutors and even assist celebrity chefs during ‘Wellington on a Plate.’
    Lydia Lee- Grand Diplôme

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