Diplome de Cuisine
Why Study DiplĂ´me de Cuisine
The Diplome de Cuisine at Le Cordon Bleu New Zealand is a professional culinary programme designed for students who wish to develop advanced cooking skills and build a career in the international hospitality and food industry. The programme focuses on classical and contemporary French cuisine, combining chef-led demonstrations, practical kitchen training and theoretical learning.
Level of Study: NZQF Level 4 (Diploma awarded on successful completion of all three certificates).
Campus Location: Wellington, New Zealand (52 Cuba Street, Te Aro, Wellington 6011).
Mode of Learning: Full-time, on-campus learning with practical kitchen sessions, demonstrations and self-directed theory.
Duration: 9 months, comprising three 10-week certificates in Basic, Intermediate and Superior Cuisine.
Credits/Points: The programme is delivered through NZQF-aligned certificates, with the final DiplĂ´me de Cuisine at Level 4. The total credit value should be confirmed with the institute.
Intake Dates: January, April, July and October each year.
Teaching Hours: Approximately 20 face-to-face teaching hours per week, with additional self-directed theory and practice.
The programme is suitable for international students aged 16 and above who want to develop professional culinary expertise, even if they have no previous culinary experience.
Key Benefits
Professional Culinary Training: Learn from experienced Le Cordon Bleu Master Chefs through demonstrations and supervised practical kitchen sessions.
French Culinary Techniques: Develop skills in classical and contemporary French cooking, food preparation, presentation and menu development.
Hands-on Experience: Practise in specialised teaching kitchens equipped for professional culinary training.
Industry-Relevant Skills: Build kitchen organisation, time management, food handling, teamwork and professional communication skills.
Learning Resources Included: Tuition fees include ingredients, course materials, uniforms, a knife toolkit, examinations and graduation.
International Recognition: Gain a qualification from a globally established culinary education institution, although recognition and employment eligibility may vary by country.
Career Development: Develop the practical foundation needed to pursue entry-level and progressing roles in restaurants, hotels, catering and other food-service businesses.
Scholarships: No specific scholarship for the DiplĂ´me de Cuisine was confirmed on the course information reviewed. Students should contact the admissions team to check any current international student scholarships, financial assistance or promotional offers.
Program Structure
The programme consists of three progressive certificates, each lasting 10 weeks, with successful completion of all three leading to the DiplĂ´me de Cuisine.
Basic Cuisine Certificate (NZQF Level 2):
Introduction to French culinary arts, kitchen organisation and essential cooking techniques.
Knife handling, vegetable preparation, meat preparation and basic cooking methods.
Preparation of simple dishes, sauces, seasonings and basic food presentation.
Introduction to food commodities, storage and professional kitchen practices.
Intermediate Cuisine Certificate (NZQF Level 3):
Preparation of classical French regional dishes.
Development of cooking techniques through repetition and practical application.
Mise en place, kitchen organisation, preparation and production.
Food presentation, menu planning and preparation of more complex dishes.
Superior Cuisine Certificate (NZQF Level 4):
Advanced classical and contemporary French cuisine.
Preparation of sophisticated dishes using premium ingredients such as truffles, lobster and foie gras.
Advanced cooking, menu execution, creativity and refined food presentation.
Development of professional culinary skills and the ability to produce dishes to a high standard.
Teaching and Assessment
Classes are generally conducted 3â5 days per week.
A typical teaching day includes approximately 3 hours of chef demonstrations, 3 hours of practical kitchen training and 2 hours of self-directed theory.
Assessment is achievement-based, including daily practical assessments and final practical and theory tests at the end of each certificate.
Students receive assessment schedules and requirements at the beginning of the programme.
Discipline / Specialisation
The DiplĂ´me de Cuisine focuses exclusively on professional cuisine and French culinary arts. It does not offer separate named specialisations within the diploma.
Key areas of study include:
Classical French Cuisine
Contemporary French Cuisine
Professional Cooking Techniques
Food Preparation and Kitchen Organisation
Culinary Presentation and Plating
Menu Preparation and Production
Advanced Ingredient Handling
Professional Kitchen Practices
Students interested in advanced culinary management or further specialisation can explore the institute's separate advanced culinary programmes after completing the relevant entry requirements.
Programme Highlights
A 9-month, full-time professional culinary programme delivered at the Wellington campus.
Four main intakes annually: January, April, July and October.
Practical learning supported by chef-led demonstrations and specialised kitchen facilities.
Progressive training from fundamental cooking skills to advanced culinary techniques.
An average of 20 face-to-face teaching hours per week, alongside independent theory study.
Achievement-based assessments designed to evaluate practical and theoretical knowledge.
An opportunity to learn in an international culinary education environment and develop skills relevant to the global hospitality industry.
Completion of the three certificates leads to the DiplĂ´me de Cuisine.
The course is delivered in English and is designed for beginners as well as students with previous cooking experience.
Career Outcomes
Graduates of the DiplĂ´me de Cuisine can pursue a range of opportunities in the culinary and hospitality sectors, depending on their practical experience, employer requirements and local employment regulations.
Potential career pathways include:
Commis Chef: Assist senior chefs with food preparation, cooking and daily kitchen operations.
Chef de Partie: Manage a designated kitchen section after gaining suitable professional experience.
Restaurant Cook: Prepare and present dishes in restaurants, cafĂŠs and other food-service establishments.
Hotel Kitchen Professional: Work in hotel kitchens, resorts and hospitality establishments.
Catering Professional: Contribute to food preparation, production and service for catering businesses and events.
Private Chef: Prepare meals for individuals, families or private events, subject to relevant experience.
Culinary Entrepreneur: Progress towards establishing a catering business, food-service venture or restaurant with further industry and business experience.
Food Production Professional: Apply culinary techniques in commercial food preparation and related food-service operations.
The diploma provides a professional culinary foundation, but it does not guarantee employment, a particular job title, or eligibility for a specific skilled-migration pathway.
Visa Requirements (International Students)
Offer of Place: Obtain an offer of place from the institute for the programme.
Tuition Fees: Provide evidence of payment or sufficient funds to pay the required tuition fees.
Proof of Funds: Demonstrate sufficient funds for living expenses. Immigration New Zealand generally requires NZD 20,000 per year for tertiary study lasting one year or more, with different requirements potentially applying to shorter courses.
Medical and Travel Insurance: Maintain suitable insurance for the duration of the stay, as required by the education provider and visa conditions.
Genuine Student Intent: Provide evidence of genuine study intentions, academic background and relevant supporting documents.
Health and Character: Meet applicable medical and character requirements, including medical examinations or police certificates where required.
Return Travel: Provide evidence of a return ticket or sufficient funds to purchase onward travel.
English Language: Meet the institute's English-language entry requirements and provide the necessary evidence.
Work Rights: Students may be eligible to work up to 25 hours per week during study and full-time during eligible scheduled holidays, depending on the conditions stated on their visa. Work rights are not automatic.
Visa Application: Apply early, preferably at least three months before the intended travel date, to allow time for processing.
Latest Updates / Special Requirements
Upcoming Intakes: The published 2027 intakes are scheduled for 11 January, 5 April and 12 July, with an additional intake in October generally offered each year.
Age Requirement: Applicants must be at least 16 years old at the beginning of the programme. There is no upper age limit.
Academic Requirement: A high school diploma or equivalent secondary education qualification is required. Previous professional culinary experience is not mandatory.
English Language Requirement: IELTS 5.0 overall, or an accepted equivalent, for Basic Cuisine; IELTS 5.5 overall, with no band below 5.0, or an accepted equivalent, for Intermediate and Superior Cuisine. Students progressing through the programme must meet the applicable language requirements for each certificate.
Progression Requirement: Students must successfully complete Basic Cuisine before progressing to Intermediate Cuisine and complete Intermediate Cuisine before entering Superior Cuisine.
Application Timeline: International students who require a visa are advised to complete enrolment well in advance, ideally no later than 12 weeks before the course begins.
Attendance and Practical Participation: As this is a practical, on-campus programme, students should be prepared for regular attendance, hands-on kitchen work and achievement-based assessments.
Course Materials and Equipment: Uniforms, a knife toolkit, ingredients, course materials, examinations and graduation are included in the published course fee.
Qualification Recognition: The qualification is aligned with the New Zealand Qualifications Framework. Students planning to use it for employment or further study overseas should independently verify recognition requirements in their intended country.
Further Information: Applicants should confirm the latest entry requirements, tuition fees, course availability, scholarship opportunities and visa documentation directly with the institute before enrolment.
