Basic Pâtisserie Certificate

Basic Pâtisserie Certificate

Le Cordon Bleu New Zealand
Wellington, New Zealand


Taxes included

Course overview

The Basic Pâtisserie programme (Basic Certificate) is designed to give you a strong basic foundation from which to build your skills and knowledge within the hospitality industry. This exciting course introduces you to the various concepts, properties and applications of Pâtisserie as you progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstration and practical sessions will lead you step by step through the basics of French Pâtisserie.

What you will learn

4 intakes per year: January, April, July, October (or late September) Key Information Duration: 10 weeks Fees Include: 2x uniforms (jacket, trousers, hat, necktie), WÜSTOF Knife Tool Kit, All Ingredients, Course Materials, Exams, Graduation Hours per week: Approximately 20-25 hours Entry Requirements: IELTS score (or test equivalent) of 5.0 overall, with no band lower than 5.0 16 years old (no upper age limit)

Course details

Who is the course for?

Schedule / 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 kitchens and 2 hours of self-directed theory, for a total of 24 hours per week.AssessmentAssessment is achievement-based. A grade is awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. Summative practical and theory tests are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of the programme.