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. Our Le Cordon Bleu 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.
What you will learn
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: 37,500.00/ per year* OR NZD $72,600.00 full payment (discount of $2,400)* 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)
Who is the course for?
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 career options: Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.