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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 week

Price: NZD $13,300 (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 5.0 overall, with no band lower than 5.0 , 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
    Jan 14, 2019 - Mar 22, 2019 (Standard, in English)
    NZD 13,300.00
    Apr 8, 2019 - Jun 21, 2019 (Standard, in English)
    NZD 13,300.00
    Jul 8, 2019 - Sep 13, 2019 (Standard, in English)
    NZD 13,300.00
    Sep 30, 2019 - Dec 6, 2019 (Standard, in English)
    NZD 13,300.00
    Jan 13, 2020 - Mar 20, 2020 (Standard, in English)
    NZD 13,300.00
    Apr 6, 2020 - Jun 19, 2020 (Standard, in English)
    NZD 13,300.00
    Jul 13, 2020 - Sep 18, 2020 (Standard, in English)
    NZD 13,300.00
    Oct 5, 2020 - Dec 11, 2020 (Standard, in English)
    NZD 13,300.00


  • 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. With each and every class being more exciting and fulfilling than the last. I have been constantly reminded of how fast paced, exciting and ever-changing this industry is, and although we’re taught the traditional classics of French cuisine we are always encouraged to bring our own creativity and flair to our products always preparing us for the future after graduation
    Eilish Roberts – Diplôme de Pâtisserie
  • 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
  • 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