Le Cordon Bleu Logo

The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma). You will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today’s top kitchens. Some recipes are original; others are contemporary interpretations of the classics. The ingredients are richer and more refined: exposing the students to working with such ingredients as foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.

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

Key Information

Duration: 10 weeks

Price: NZD 13,800.00 (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, completion of Basic and Intermediate Certificates, 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.

  • 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 5.5 16 years old (no upper age limit)
  • Study Modules
    • Precision and efficiency in the kitchen
    • Mastery of intricate techniques and methods
    • Recipe production with high quality and rare produce
    • Mastery of classic “haute cuisine”
    • Adaptation of menus based on the season and product availability
    • Mastery of presentation and decoration
    • Extended personal creativity and discipline (mystery basket)
    • Readiness for working in industry (Student Event)
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    2020
    Jul 20, 2020 - Sep 19, 2020 ( Standard , in English )
    NZD 13,800.00
    Oct 5, 2020 - Dec 11, 2020 ( Standard , in English )
    NZD 13,800.00
    2021
    Jan 11, 2021 - Mar 20, 2021 ( Standard , in English )
    NZD 13,800.00
    Apr 12, 2021 - Jun 19, 2021 ( Standard , in English )
    NZD 13,800.00
    Jul 12, 2021 - Sep 18, 2021 ( Standard , in English )
    NZD 13,800.00
    Oct 4, 2021 - Dec 11, 2021 ( Standard , in English )
    NZD 13,800.00
    2022
    Apr 4, 2022 - Jun 18, 2022 ( Standard , in English )
    NZD 13,800.00
    Jul 11, 2022 - Sep 17, 2022 ( Standard , in English )
    NZD 13,800.00
    Oct 3, 2022 - Dec 10, 2022 ( Standard , in English )
    NZD 13,800.00

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Testimonials

  • Elton_Song

    Since graduating from Le Cordon Bleu I’ve had exciting opportunities to work with many celebrity chefs around the world such as Mark Best, Charles Michel, Ash Heeger and Alanna Sapwell. I recently travelled to Australia with Hakai’s Celebrity Chef Monique Fiso for The Curated Plate Culinary Festival and won Emerging Chef of the Year in the Felix Wellington Hospitality awards 2019. Read more.

    Elton Song - Diplôme Avancé Culinaire Cuisine
  • Viabhav_Vishen

    Vaibhav Vishen Head Chef at Spring Kitchen by Hilton. Start where you are. Use what you have. Do what you can with no inhibitions. That is what Le Cordon Bleu New Zealand taught me. This has influenced my constant yearning to always question, improve and innovate. Read more

    Vaibhav Vishen - Bachelor of Culinary Arts and Business

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