COURSES OFFERED BY LE CORDON BLEU

The Basic Cuisine programme (Basic Certificate) opens the door to the adventures of French cuisine.

The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level programme.

The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma).

The focus of the programme is the preparation and service of French classical and contemporary patisserie dishes using advanced classical and contemporary French techniques and theoretical knowledge.

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.

The Bachelor in Culinary Art and Business will prepare graduates to create, practice and manage a world-class culinary business in a globally competitive environment.

The Bachelor of Culinary Arts and Business Degree prepares graduates to enter and manage world-class culinary businesses in a globally competitive environment.

The Culinary Upskilling Short Course is perfect for those with basic foundation culinary skills or have previously completed one or more Le Cordon Bleu short courses and wish to advance their skills.

The Pâtisserie Upskilling Short Course is perfect for those with a basic foundation of pâtisserie skills and wanting to advance onto more complex pâtisserie.

Le Cordon Bleu New Zealand programmes start students on a journey that inspires excellence, creativity, innovation, and personal enrichment allowing them to embark on to successful careers or personal pursuits.