Key Benefits
Level of Study: New Zealand Qualifications Framework (NZQF) Level 4.
Campus Location: Wellington Campus, 52 Cuba Street, Te Aro, Wellington, New Zealand.
Mode of Learning: Full-time, on-campus learning, combining practical kitchen sessions, chef demonstrations and theoretical lessons. The programme is not offered as a fully online course.
Duration: 18 months, comprising two nine-month diplomas in cuisine and pâtisserie.
Credits/Points: The qualification comprises two Level 4 certificates, each carrying 240 credits, for a total of 480 credits across both qualifications.
Intakes: January, April, July and October, subject to the availability of places and the published intake schedule.
Entry Criteria:
Minimum age of 16 years, with no upper age limit.
High school diploma or equivalent secondary education.
IELTS 5.5 overall, with no individual band below 5.0, or an accepted equivalent English-language qualification.
No previous professional culinary experience is required.
Class Hours: Approximately 20 face-to-face teaching hours per week, with classes generally scheduled over 3â5 days.
Assessment: Continuous practical assessments, along with practical and theoretical examinations at the end of each certificate.
Program Structure
The programme combines two professional diplomas, allowing students to gain a broad understanding of French cuisine and pâtisserie through progressive practical training.
Diplome de Cuisine (9 months):
Basic Cuisine Certificate (10 weeks): Introduction to knife skills, food preparation, kitchen safety, hygiene, cooking techniques, French culinary terminology and basic restaurant dishes.
Intermediate Cuisine Certificate (10 weeks): Development of advanced preparation techniques, cooking methods, meat, fish, poultry, sauces and menu planning.
Superior Cuisine Certificate (10 weeks): Advanced French cuisine, haute cuisine, refined ingredients, intricate cooking methods, creative presentation and professional kitchen efficiency.
Diplome de Pâtisserie (9 months):
Basic Pâtisserie Certificate (10 weeks): Basic doughs, creams, fillings, cakes, traditional desserts, decoration, chocolate work and introductory pastry techniques.
Intermediate Pâtisserie Certificate (10 weeks): Sponge cakes, Bavarian cream, dessert decoration, restaurant-style desserts, chocolate techniques, sugar work and confectionery.
Superior Pâtisserie Certificate (10 weeks): Advanced desserts, artistic sugar creations, chocolate centrepieces, boulangerie, viennoiserie and contemporary pâtisserie techniques.
Successful completion of both diplomas leads to the award of the Le Grand Diplôme, with qualifications in French Cuisine and French Pâtisserie at NZQF Level 4.
Discipline / Specialisation
The programme focuses on two complementary disciplines within professional culinary arts:
French Cuisine: Classical and contemporary French cooking, food preparation, butchery, sauces, meat and seafood preparation, menu development, cooking techniques and professional kitchen operations.
French Pâtisserie: Cakes, pastries, desserts, chocolate work, sugar sculpting, confectionery, artistic decoration, boulangerie and advanced dessert presentation.
Students develop practical expertise in both disciplines rather than choosing only one specialisation. The programme also introduces kitchen organisation, time management, food safety and professional working practices.
Programme Highlights
Training from classically trained master chefs with experience in professional and internationally recognised kitchens.
Access to specialised teaching kitchens, demonstration facilities and professional culinary equipment.
A combination of chef-led demonstrations, hands-on practical sessions and theory-based learning.
Development of classical French culinary methods alongside modern cooking and presentation techniques.
Practical training with ingredients and equipment used in professional hospitality environments.
Assessment of practical skills and theoretical knowledge throughout the programme.
Course fees include two uniforms, a knife toolkit, ingredients, course materials, examinations and graduation.
Opportunity to study in Wellington, a city known for its restaurants, cafĂŠs, artisan bakeries and vibrant hospitality industry.
An internationally respected culinary education that can support career opportunities in New Zealand and overseas, subject to employers' requirements and recognition in the relevant country.
Career Outcomes
Graduates of Le Grand DiplĂ´me can pursue entry-level, specialised and progressively advanced opportunities in the culinary and hospitality sectors, depending on their practical experience and professional development.
Chef de Partie: Manage and prepare food within a particular section of a professional kitchen.
Sous Chef: Assist the head chef with kitchen operations, menu execution and staff coordination as experience develops.
Head Chef: Lead kitchen teams, oversee food quality and manage daily kitchen operations after gaining sufficient industry experience.
Pastry Chef: Prepare and develop pastries, desserts, cakes and other specialised pâtisserie products.
Chocolatier: Create chocolates, confectionery, truffles and artistic chocolate displays.
Caterer: Plan and prepare food for events, private functions and corporate occasions.
Private Chef: Prepare customised meals and menus for individuals, families or private clients.
Culinary Consultant: Provide professional advice on menus, food preparation, culinary techniques and kitchen operations.
Bakery or Pâtisserie Business Owner: Establish and manage a bakery, pastry shop, dessert business or catering enterprise.
Visa Requirements (International Students)
International students planning to study Le Grand DiplĂ´me in New Zealand generally need a Fee Paying Student Visa or another suitable visa that permits full-time study.
Offer of Place: Obtain an official Offer of Place from Le Cordon Bleu New Zealand before applying for a student visa.
Passport: Hold a valid passport that remains valid for the intended period of travel and study.
Tuition Fees: Provide evidence of payment of tuition fees or other acceptable evidence as required by Immigration New Zealand.
Financial Requirements: Demonstrate sufficient funds to cover living expenses, tuition fees and return travel, in accordance with current immigration requirements.
Accommodation: Provide evidence of suitable accommodation arrangements in Wellington, as required.
Medical and Travel Insurance: Maintain acceptable medical and travel insurance throughout the period of study.
Genuine Student Requirements: Meet Immigration New Zealand's requirements regarding the purpose of study, academic plans and intention to comply with visa conditions.
Attendance and Academic Progress: Maintain satisfactory attendance and academic progress in accordance with the institution's requirements and visa conditions.
Work Rights: Eligible students may be permitted to work up to 25 hours per week during study and full-time during approved holidays, depending on the conditions stated on their visa.
Post-Study Work: Completion of this Level 4 qualification does not automatically provide eligibility for a Post-Study Work Visa. Students should check the current Immigration New Zealand eligibility rules before enrolling if they intend to remain in New Zealand after graduation.
Latest Updates / Special Requirements
Latest Published International Tuition Fee: NZD 81,700 for the 18-month programme, according to the institution's published 2026 fee schedule. The 2026 course page also lists the October 5, 2026 intake, running through March 18, 2028.
2027 Intakes: The institution lists January 11, 2027, and April 5, 2027, as upcoming programme start dates, with further intakes subject to confirmation and availability.
Scholarships: The institution advertises certain scholarships for eligible students in specific programmes, including its Bachelor of Culinary Arts and Business Academic Merit Scholarship. However, a dedicated scholarship specifically for international students enrolling in Le Grand DiplĂ´me was not confirmed in the published information reviewed. Applicants should enquire directly about any new scholarships, fee concessions or financial assistance.
Fees and Funding: The international tuition fee is NZD 81,700. The published fee includes uniforms, a knife toolkit, ingredients, course materials, examinations and graduation. Students should separately budget for accommodation, living expenses, flights, visa charges and any other personal costs. The institution indicates that its course fees are not currently eligible for New Zealand StudyLink student loans.
Programme Availability: Although four intakes per year are advertised, actual start dates may vary by course and availability. Applicants should confirm the intake and enrolment deadline before making travel arrangements.
English-Language Requirements: Students must meet the specified English-language requirements or provide an accepted equivalent test result. The institution may consider approved alternatives or exemptions in eligible cases.
Practical Training: Students are expected to participate in practical kitchen sessions, follow hygiene and food-safety procedures, use professional equipment safely and meet the programme's assessment requirements.
Qualification Recognition: The programme leads to two New Zealand Level 4 qualifications. Students planning to use these qualifications for employment or further study overseas should independently confirm recognition requirements in their intended country.
Visa and Immigration Updates: Student visa conditions, financial requirements, permitted working hours and post-study work eligibility are determined by Immigration New Zealand and may change. Applicants should verify the requirements applicable at the time of their visa application.
Application Recommendation: International students should apply early, confirm the total fees and available intake with the admissions team, arrange accommodation and insurance, and allow sufficient time to obtain a student visa before travelling to New Zealand.
