For more than 120 years the name Le Cordon Bleu has been synonymous with culinary excellence. Here in New Zealand we offer intensive training for aspiring chefs and students alike who are wanting a career in the food and hospitality industry. We combine the very best of new world innovation and local cuisine with the principles, techniques and artistry of the French traditions.
Take the first steps towards realising your ambitions at our boutique international flagship institute in the heart of Wellington New Zealand, where you will be inspired to develop your passion for culinary arts and hospitality management under the direction of our chefs and lecturers. Le Cordon Bleu New Zealand master chefs are both classically trained and qualified teachers, whilst our lecturers contribute a wealth of knowledge gained through years of experience in both education and the hospitality industry.
Our building features state-of-the-art facilities to provide you with the latest and most innovative opportunities in culinary and hospitality education.
We source local produce and ingredients for use during practical sessions and demonstration, and constantly review our suppliers to ensure you receive the highest quality ingredients. By supplying our students with specialist items, you learn to develop your senses and techniques with premium ingredients to prepare for the professional environment.
Le Cordon Bleu New Zealand offers a range of qualifications at all levels – Certificates, Diploma, and Undergraduate Degree programmes. Our prestigious qualifications in Culinary Arts and Hospitality Management, graduates who possess passion, drive and skill are able to reach the top of their profession and embark on an international career in the food and hospitality industries.
Do You Have A Degree Of Interest In The Culinary Arts? Le Cordon Bleu New Zealand invites applications for the Bachelor of Culinary Arts and Business Scholarships.
My three years of study at Le Cordon Bleu has been the most valuable experience yet. It's not merely a matter of graduating with a Bachelor degree, it helped me grow towards an excellent career in culinary arts. Bachelor of Culinary Arts and Business allowed me to learn not only the French technique of cuisine and patisserie, but also how to manage our own business, be a leader and a problem solver. The knowledge and the skills taught gave me the confidence to pursue my passion and provided me with opportunities to work in excellent hotels and restaurants in Wellington. Not to mention, the lecturers, chefs and staff are professional and they are open to students' opinions. Definitely not an
My time at Le Cordon Bleu New Zealand helped prepare me for the industry, not only in necessary foundational skills, but also in the ability to transform ingredients. I specifically think of the Superior Patisserie final in which each student was tasked with developing and designing their own entremet. This was a perfect exercise to prepare me for the industry. Le Cordon Bleu New Zealand was such a positive growth experience for me, and I definitely miss the comradery amongst students, staff, and faculty. The encouraging yet honest criticism of the Chefs prepares students for the field in which every customer becomes a critic, and there is always room to improve.
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.
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
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.’
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