Why Study Basic Cuisine Certificate

The Basic Cuisine Certificate at Le Cordon Bleu New Zealand is a 10-week, full-time introductory culinary programme designed for students who want to develop a strong foundation in classical French cuisine. It is suitable for both beginners and students with previous cooking experience and combines chef demonstrations, practical kitchen training and culinary theory. The qualification is the New Zealand Certificate in French Cuisine (Basic), NZQF Level 2, with 40 credits.

• Learn foundational French culinary techniques from professionally trained Master Cuisine Chefs.

• Gain practical experience in specialised professional kitchens.

• Develop skills in food preparation, organisation, cooking methods and presentation.

• Suitable as a starting point for students who want to progress towards higher-level cuisine qualifications.

Key Benefits

• Internationally recognised Le Cordon Bleu culinary education and exposure to classical French cooking techniques.

• Practical, hands-on learning supported by chef demonstrations and theory.

• Training takes place in specialised cuisine kitchens at the Wellington campus.

• Course fees include two uniforms, knife tool kit, ingredients, course materials, examinations and graduation.

• Average teaching load is around 20 face-to-face hours per week.

• Small culinary class sizes support individual guidance from chefs.

• Provides a foundation for progressing to the Intermediate and Superior Cuisine Certificates and eventually the Diplôme de Cuisine.

Program Structure

The programme is delivered full-time over 10 weeks. Classes are generally scheduled across 3–5 days per week. A typical study day includes approximately 3 hours of chef demonstrations, 3 hours of practical kitchen work and 2 hours of self-directed theory, giving an average of 20 face-to-face teaching hours per week.

Main study areas include:

• French culinary terms and definitions

• Use and care of professional cookery equipment

• Food safety, hygiene and safe kitchen practices

• Food preparation and mise en place

• Kitchen organisation, planning and workflow

• Introduction to French cuisine

• Classical French cooking techniques

• Different methods of cooking

• Fonds de Cuisine and foundation sauces

• Commodity and product recognition

• Use of condiments, herbs and spices

• Basic preparation, balance, timing and presentation

Assessment is achievement-based. Students are assessed on practical skills during the programme, with practical and theory assessments completed towards the end of the certificate.

Discipline / Specialisation

The course is focused specifically on:

• Culinary Arts

• Classical French Cuisine

• Basic Professional Cookery

• French cooking techniques

• Food preparation and kitchen operations

There are no separate specialisations within the Basic Cuisine Certificate. It forms the basic Cuisine stage of Le Cordon Bleu New Zealand’s wider cuisine pathway. Students who wish to progress can continue to the Intermediate Cuisine Certificate and then the Superior Cuisine Certificate, leading to the Diplôme de Cuisine when all three certificates are successfully completed.

Programme Highlights

• Level of Study: NZQF Level 2

• Qualification: New Zealand Certificate in French Cuisine (Basic)

• Duration: 10 weeks

• Study Load: Full-time

• Mode: On-campus, face-to-face learning in Wellington; the published programme structure is based on practical and demonstration-based teaching rather than an online/blended format.

• Campus: Le Cordon Bleu New Zealand, 52 Cuba Street, Te Aro, Wellington 6011, New Zealand.

• Facilities include demonstration lecture theatres, specialised cuisine kitchens, a training restaurant, culinary library, study areas and computer facilities.

• Intakes: January, April, July and October.

• Currently published 2026 intake: 5 October 2026 – 12 December 2026.

• Currently published 2027 intakes: 11 January – 20 March 2027; 5 April – 18 June 2027; 12 July – 18 September 2027. The institution states that the programme has four intakes per year; the later 2027 intake date was not shown on the currently published course listing.

• International tuition fee: NZD 15,200 for the currently published 2026/2027 Basic Cuisine intake.

• Domestic tuition fee: NZD 12,900.

• Course fees include uniforms, knife kit, ingredients, course materials, exams and graduation.

Career Outcomes

The Basic Cuisine Certificate provides entry-level culinary knowledge and practical skills rather than being a complete professional chef qualification. It can be useful for students seeking to begin a career in hospitality or progress to higher-level culinary study.

Potential entry-level pathways include:

• Commis Chef

• Kitchen Assistant

• Junior/Assistant Cook

• Food Preparation roles

• Entry-level hospitality kitchen positions

• Further study towards Intermediate and Superior Cuisine

• Progression towards the Le Cordon Bleu Diplôme de Cuisine

The NZQA qualification is designed to provide basic knowledge, practices and technical skills in classical French cuisine, with graduates prepared to work at an assistant or novice level under substantial supervision.

Visa Requirements (International Students)

For international students, the Basic Cuisine Certificate is 10 weeks in duration, so it is under three months. Le Cordon Bleu New Zealand states that courses of less than three months do not require a Student Visa, but students will still require an appropriate New Zealand Visitor Visa or other applicable entry permission. Students should confirm their individual visa requirements directly with Immigration New Zealand before travelling.

For students who require a visa, Le Cordon Bleu advises preparing:

• Valid passport

• Official Offer of Place from Le Cordon Bleu New Zealand

• Evidence of tuition fee payment

• Evidence of accommodation in Wellington

• Evidence of sufficient funds for living expenses and return travel

• Valid medical and travel insurance where required

International applicants are advised to complete enrolment well in advance, particularly where immigration processing is required. Le Cordon Bleu recommends applying no later than around 12 weeks before the course start date when a visa is needed.

Latest Updates / Special Requirements

• Minimum age: 16 years at the beginning of the programme; there is no upper age limit for this course.

• English requirement for international students: IELTS Academic or General score of 5.0 overall, with no band below 5.0. Equivalent English tests may also be accepted where applicable.

• Academic entry: Secondary education/high school completion is the standard base entry requirement for Le Cordon Bleu New Zealand certificate programmes. No previous culinary experience is required.

• The programme is taught in English.

• Students are expected to participate in practical kitchen training and maintain appropriate attendance.

• International students should arrange accommodation and insurance in accordance with their immigration and enrolment requirements.

• The current published international tuition fee is NZD 15,200 for the Basic Cuisine Certificate.

• The Wellington campus is the only campus currently listed for Le Cordon Bleu New Zealand, at 52 Cuba Street, Te Aro, Wellington.

• The qualification provides a pathway into further Le Cordon Bleu Cuisine study, but completing the Basic Certificate alone does not award the full Diplôme de Cuisine.