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Le Grand Diplôme

Successful completion of the Diplôme de Cuisine & Diplôme de Pâtisserie results in the award of the Le Grand Diplôme. You will learn to master the necessary skills to create fine Pâtisserie & Cuisine dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained Le Cordon Bleu master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.

Le Cordon Bleu courses and programmes are highly respected and globally recognised, by graduating with Le Cordon Bleu, you’ll become part of a great tradition of excellence, with credentials that will set you apart from the competition in a demanding and changing industry. Contact us now and take the first step in gaining a highly respected education in New Zealand at one of the top culinary schools - Le Cordon Bleu.

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4 intakes per year: January, April, July, September

Key Information

Duration: 18 Months
(3x 10 week certificates in Basic, Intermediate & Superior Cuisine)
(3x 10 week Certificates in Basic, Intermediate & Superior Pâtisserie)

Price:
Domestic: $33,490.00 NZD per year or upfront payment of $64,770 (discount of $2,210).
International: $39,400.00 NZD per year or upfront payment of $76,200 (discount of $2,600).

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 score (or test equivalent) of 5.0 overall for Basic Cuisine, 5.5 for Intermediate and Superior Cuisine with no band lower than 5.0 for all courses.
16 years old (no upper age limit).

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Book a Campus Tour

As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique culinary arts programmes and have the opportunity to talk directly to Le Cordon Bleu representatives.

Duration: Approximately 1 hour
Fees: Free


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Programme Details

  • Term Dates & Apply

    You can apply to take either the Pâtisserie or Cuisine programme first.

    Term Dates & Prices

    Select a date
    2025
    Jan 13, 2025 - Jun 20, 2026 ( Standard , English )
    64,770.00NZD
    Apr 7, 2025 - Sep 19, 2026 ( Standard , English )
    64,770.00NZD
    Jul 14, 2025 - Dec 12, 2026 ( Standard , English )
    64,770.00NZD
  • 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 cuisine & pâtisserie kitchens and 2 hours of self-directed theory, for approximately 24 hours per week study time. 18 months in total: 3 x 10 week Certificates in Basic, Intermediate & Superior Cuisine 3 x 10 week Certificates in Basic, Intermediate & Superior Patisserie
  • Who is the programme for
    IELTS 5.0 Basic Cuisine/Pâtisserie IELTS 5.5 Intermediate and Superior Cuisine/Pâtisserie 16 years old (no upper age limit)
  • What Qualification will I gain
    Successful completion of the Diplôme de Cuisine & Diplôme de Pâtisserie results in the award of the Le Grand Diplôme. You will learn to master the necessary skills to create fine Pâtisserie & Cuisine dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants. Our master 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 practical kitchens
  • Career Pathways
    Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.
     
      

Alumni Success Elton Song

Elton Song has had a prosperous culinary journey since graduating from Le Cordon Bleu New Zealand. With opportunities to work with various celebrity chefs from around the world such as Mark Best, Charles Michel, Ash Heeger and Alanna Sapwell. Elton recently travelled to Australia with Hiakai’s Celebrity Chef Monique Fiso for The Curated Plate culinary festival and was nominated for emerging chef of the year in the Felix Wellington Hospitality awards.

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Testimonials

  • 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
  • Joshua_Ross

    Le Cordon Bleu New Zealand taught me a great foundation of skills. Although you may not use these skills every day in the kitchen, it does teach how to be precise, how to present, and how to manage time efficiently. I am now Head Chef at Bellamys by Logan Brown, a fine dining restaurant located in the Wellington Beehive Parliament building. Read More.

    Joshua Ross - Diplôme De Cuisine

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