Bachelor of
Culinary Arts & Business

Learn to manage a world-class culinary business in a globally competitive market

ENROL NOW SCHOLARSHIP

Pâtisserie

Discover the artistry of a true Pâtissier

PASTRY & CONFECTIONARY PROGRAMMES

Cuisine

Master culinary techniques applicable to any style of cuisine

CUISINE PROGRAMMES

Welcome to Wellington

- The Culinary Capital of New Zealand -

EXPLORE OUR CAMPUS

Book an in person tour or virtual appointment

Do you want to work in the hospitality industry but don't know where to start? If so, come and experience life in our Wellington Campus by booking an in-person campus tour or virtual appointment.

As part of either, you will view our state-of-the-art teaching facilities, learn about our culinary arts programmes and globally exclusive bachelor degree, and have the opportunity to talk directly to Le Cordon Bleu representatives.

Book now and take the first step towards bringing your culinary arts or hospitality management career to life!

BOOK NOW

Request More Information

* If you see this, leave this form field blank

E-Mail

Given Name (First Name) *

Family Name (Last Name) *

Telephone (Mobile)

Submit

Testimonials

Candy Puterigunawan Que Cake Class Business owner. My three years of study at Le Cordon Bleu New Zealand has been the most valuable experience yet. The degree allowed me to learn not only the French technique of cuisine and patisserie but also how to manage my own business. Read more.

Candy Puterigunawan - Bachelor of Culinary Arts & Business
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
Demi Pâtisserie Chef at QT Wellington’s Hippopotamus Restaurant - Studying at Le Cordon Bleu ensured that I had a stable knowledge in classical and contemporary French Pâtisserie and that built the foundation of my skills. I finished school with the self-assurance in my skills that I could take forward into a career in French Pâtisserie. Read More.

Blair Son - Diplôme Avancé Culinaire in Pâtisserie
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