Why Study Basic Pâtisserie Certificate

The Basic Pâtisserie Certificate at Le Cordon Bleu New Zealand is a 10-week, full-time programme designed to build a strong foundation in French pâtisserie and hospitality. It is suitable for students with no previous professional culinary experience who want practical training in cakes, desserts, pastries and fundamental French pastry techniques. The qualification is aligned with the New Zealand Qualifications Framework (NZQF) at Level 2.

• Level of study: NZQF Level 2 – New Zealand Certificate in French Pâtisserie (Basic)
• Campus: Wellington, New Zealand – 52 Cuba Street, Te Aro
• Study mode: Full-time, face-to-face/on-campus
• Duration: 10 weeks
• Study load: Approximately 20 face-to-face teaching hours per week
• Credits/Points: The programme is an NZQF Level 2 certificate; the current course page does not separately state a credit value.
• Language of instruction: English
• No previous professional culinary experience is required.

Key Benefits

The programme combines chef-led demonstrations with practical kitchen training, allowing students to learn French pâtisserie techniques and immediately apply them in professional-style kitchens.

• Learn fundamental French pâtisserie techniques from Le Cordon Bleu chefs.
• Practical training in specialised pâtisserie kitchens.
• Develop skills in preparing cakes, pastries and desserts.
• Receive practical demonstrations before applying techniques independently.
• Small culinary programme classes generally support personalised chef instruction.
• Course fees include two uniforms, a knife/tool kit, ingredients, course materials, examinations and graduation.
• Successful completion provides the Basic Pâtisserie Certificate and can serve as the starting point for further Intermediate and Superior Pâtisserie study.

Program Structure

The 10-week programme is delivered across approximately 3–5 days per week. Students combine demonstrations, practical kitchen sessions and self-directed theory.

• Demonstration/observation: approximately 3 hours per day.
• Practical kitchen training: approximately 3 hours per day.
• Self-directed theory: approximately 2 hours per day.
• Total face-to-face teaching: approximately 20 hours per week.
• Assessment is achievement-based, with practical skills assessed throughout the programme.
• Summative practical and theory assessments are completed at the end of the certificate.
• The programme introduces students progressively to:
  • Basic French pâtisserie techniques
  • Pastry preparation
  • Cake production
  • Dessert preparation
  • Baking techniques
  • Practical kitchen skills
  • Presentation and production techniques

Discipline / Specialisation

The course is focused specifically on Pâtisserie/French pastry arts.

• French Pâtisserie
• Cakes and desserts
• Pastry production
• Baking fundamentals
• Practical pastry kitchen techniques
• Foundation-level culinary and hospitality skills

There are no separate specialisations or elective strands within the Basic Pâtisserie Certificate. Students wishing to progress in pâtisserie can continue to the Intermediate and Superior Pâtisserie certificates, with completion of all three leading to the Diplôme de Pâtisserie.

Programme Highlights

• Four intakes are offered each year: January, April, July and October/late September.
• For 2027, the currently listed intakes are:
  • 11 January – 20 March 2027
  • 5 April – 18 June 2027
  • 12 July – 18 September 2027
• The current listed international tuition fee is NZD 15,200 for each 10-week intake.
• The October 2026 intake runs from 5 October – 12 December 2026 and is also listed at NZD 15,200 for international students.
• Included in the course fee: two uniforms, knife/tool kit, ingredients, course materials, exams and graduation.
• Minimum age: 16 years at the beginning of the programme; there is no upper age limit on the course page.
• English requirement: IELTS 5.0 overall, with no band below 5.0, or an accepted equivalent test.
• The programme is suitable for students beginning their culinary journey as well as those seeking formal training in French pâtisserie.

Career Outcomes

The Basic Patisserie Certificate provides foundation-level skills for entry-level opportunities in the pastry and hospitality sector. Students who want more advanced professional preparation can progress through Intermediate and Superior Pâtisserie and ultimately complete the Diplôme de Patisserie.

Potential career directions include:

• Pastry kitchen assistant
• Junior pastry cook
• Bakery or pâtisserie assistant
• Cake and dessert production roles
• Catering and hospitality roles
• Further study towards Pastry Chef or specialised pâtisserie positions

Completion of the full Diplôme de Pâtisserie pathway can support broader career opportunities such as Pastry Chef, Pâtisserie Owner, Cake Designer, Catering Manager, Restaurant Manager and Food & Beverage Manager.

Visa Requirements (International Students)

International students normally studying this 10-week programme should check the appropriate New Zealand visa before travelling. Le Cordon Bleu states that students studying for less than three months may be able to study using a visitor visa or NZeTA, while longer study generally requires a student visa. The exact visa depends on the student's circumstances and current Immigration New Zealand rules.

For students requiring a Fee Paying Student Visa, Immigration New Zealand generally requires:

• An official Offer of Place from an approved education provider.
• Evidence of tuition-fee payment or approved funding/scholarship.
• Evidence of sufficient funds for living expenses.
• Acceptable medical and travel insurance.
• Evidence that the student can leave New Zealand at the end of the stay.
• Passport and, where required, medical or police documentation.
• For study of less than one year, the current living-fund requirement is NZD 1,667 per month.

Le Cordon Bleu New Zealand additionally advises international students to have a valid passport, Offer of Place, tuition-fee payment evidence, confirmed Wellington accommodation, sufficient funds for living costs and return travel, and valid medical/travel insurance.

Latest Updates / Special Requirements

• The course is currently being offered for 2026 and 2027 intakes, with the 2027 dates and international tuition fee currently published by Le Cordon Bleu New Zealand.
• The latest listed international tuition fee is NZD 15,200 for the 10-week Basic Pâtisserie Certificate.
• The programme requires IELTS 5.0 overall with no band below 5.0, or an accepted equivalent.
• Applicants must be at least 16 years old at programme commencement.
• Secondary education is the general base academic entry requirement for Le Cordon Bleu New Zealand certificate programmes, and prior culinary experience is not required.
• Le Cordon Bleu New Zealand's currently published scholarship information specifically identifies an international scholarship for its Bachelor of Culinary Arts and Business, rather than the Basic Pâtisserie Certificate. Therefore, no dedicated Basic Pâtisserie scholarship should be assumed from the current published information.
• The course fees are currently not eligible for student loans through StudyLink, according to Le Cordon Bleu New Zealand's published FAQ.
• International students should verify visa, insurance, financial and work-right conditions with Immigration New Zealand before making travel arrangements, as immigration requirements can change.