The Pâtisserie Fundamentals Cooking Course is a hands-on culinary experience exploring the fundamentals of pâtisserie that will take your skills to the next level. During the course, Le Cordon Bleu Master Chefs will demonstrate skills and techniques before entering the kitchen where you will apply the practical techniques demonstrated to a number of carefully selected recipes. Providing you with our Le Cordon Bleu uniform and use of all the tools required for each class, you will develop transferrable speciality skills in cooking over 7 exciting weeks. No previous experience is required.

Participants that complete the Pâtisserie Fundamentals Cooking Course will receive a Le Cordon Bleu New Zealand certificate of attendance *The certificate is not NZQA accredited.

Duration: Full Time, avg. 3 days a week (25–30 hours)

Location: Level 2, 52 Cuba Street, Te Aro, Wellington

Course Includes: All ingredients, Le Cordon Bleu uniform, all cooking equipment and teaching resources are provided, a selection of knives and tools provided for the duration of the course. A knife kit can be purchased.