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The Superior Pâtisserie (Superior Certificate) combines all the knowledge, techniques and artistic skills of the Basic and Intermediate levels, and encourages you to personalise your work. Demonstrations, practical sessions and workshops help you gain a thorough understanding of the principles involved in each of these components with a strong focus on developing advanced levels of artistic and creative work.

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: 2x uniforms (jacket, trousers, hat, necktie), ZWILLING Knife Tool Kit, 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.

  • Study Modules
    • Contemporary Restaurant Desserts
    • The Art of Chocolate
    • Artistic Sugar Creations
    • Boulangerie and Viennoiserie
  • 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)
  • 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
    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
    2023
    Jan 9, 2023 - Mar 18, 2023 ( Standard , in English )
    NZD 13,800.00
    Apr 3, 2023 - Jun 17, 2023 ( Standard , in English )
    NZD 13,800.00
    Jul 10, 2023 - Sep 16, 2023 ( Standard , in English )
    NZD 13,800.00
    Oct 2, 2023 - Dec 9, 2023 ( Standard , in English )
    NZD 13,800.00

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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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