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)

Course start dates:
October 7th | 2024
January 13th | 2025
April 7th | 2025
July 14th | 2025
October 6th | 2025

Price: $7,000.00 NZD

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.

Core Objectives

Demonstrate fundamental basic pâtisserie preparations and baking techniques including:

Knife skills
Elementary sugar cooking techniques
Tart production techniques
Basic pastry doughs e.g. shortcrust, sweet dough and puff pastry
Simple breads
Petits fours baking skills
Piping techniques
Mousses, traditional desserts and cakes
Introduction to chocolate tempering
Elementary French boulangerie techniques
Introduction to viennoiserie

Pâtisserie Fundamentals Cooking Course

Core Objectives

Patisserie Fundamentals

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