Program Structure
The programme consists of three 10-week terms, with practical culinary training, theoretical subjects and a supervised internship in the final term.
Advanced Cuisine Techniques: Preparation and presentation of advanced French classical and contemporary dishes, including innovative cooking methods and modern culinary trends.
Menu Planning and Development: Designing, planning and developing advanced dishes and menus for commercial hospitality settings.
Kitchen Operations: Planning and monitoring kitchen workflows, managing supplies, maintaining food quality and coordinating kitchen activities.
Food Preparation and Presentation: Applying advanced techniques to create high-quality dishes suitable for professional dining environments.
Staff and Operations Management: Managing workplace relationships, staff performance, operational procedures and compliance requirements.
DĂŠgustation Menu: Preparing and presenting a multi-course tasting menu during Brasserie week, gaining experience in professional service and menu execution.
Industry Internship: A minimum of 200 hours of supervised work experience over 10 weeks in a commercial kitchen in New Zealand or overseas.
Assessment methods include practical skills tests, theory examinations, reports, presentations and ongoing performance evaluations.
Discipline / Specialisation
The programme offers a specialisation in Cuisine, focusing on advanced French culinary arts and professional kitchen management.
Advanced classical and contemporary French cuisine.
Creative menu design and food presentation.
Advanced cooking techniques and culinary innovation.
Commercial kitchen operations and workflow management.
Staff supervision, operational compliance and leadership.
The institute also offers a separate Diplôme AvancÊ Culinaire in Pâtisserie, but this is a distinct qualification and is not part of the Cuisine programme.
Programme Highlights
Training by experienced Le Cordon Bleu chefs through demonstrations and practical kitchen sessions.
Approximately 22 hours of study per week, including practical and theoretical learning.
Access to specialised culinary kitchens and professional cooking facilities at the Wellington campus.
Exposure to contemporary culinary trends, including fermentation and molecular gastronomy.
Practical experience in preparing and serving a degustation menu.
A final-term internship of at least 200 hours to develop professional workplace skills.
Assessment through practical demonstrations, examinations, reports and presentations.
Course fees include one uniform set, ingredients, course materials, examinations and graduation.
Internationally recognised culinary education that can support career development in hospitality.
Career Outcomes
Graduates can pursue a range of professional opportunities in the culinary and hospitality sectors, depending on their experience and practical performance.
Head Chef: Overseeing kitchen operations, managing culinary teams and maintaining food quality.
Sous Chef: Supporting the head chef, supervising kitchen staff and coordinating food preparation.
Chef de Partie: Managing a particular section of a professional kitchen, such as sauces, grill or pastry.
Executive Chef: Leading culinary operations, planning menus, managing budgets and supervising kitchen teams, generally after gaining substantial experience.
Restaurant Chef: Developing menus, preparing specialised dishes and maintaining professional kitchen standards.
Culinary Consultant: Advising restaurants and hospitality businesses on menus, food quality and kitchen operations, subject to relevant experience.
Food Entrepreneur: Establishing or managing a food-related business, catering service or culinary venture.
The programme develops advanced skills for leadership progression, although senior positions usually require additional industry experience.
Visa Requirements (International Students)
International students enrolling in this full-time programme will generally need a New Zealand Fee Paying Student Visa.
Offer of Place: Obtain an official offer of place from Le Cordon Bleu New Zealand.
Tuition Fees: Provide evidence of payment or sufficient funds to cover the tuition fees, subject to the visa application process.
Living Expenses: For a course shorter than one year, demonstrate access to NZD 1,667 per month, or the applicable amount required by Immigration New Zealand.
English Language Proficiency: Meet the institute's minimum IELTS Academic requirement of 5.5 overall, with no band below 5.0, or an accepted equivalent.
Health and Character: Meet the relevant medical, character and immigration requirements.
Medical and Travel Insurance: Maintain acceptable insurance for the duration of the stay.
Proof of Funds: Submit acceptable financial evidence, such as bank statements, an eligible education loan, scholarship documentation or sponsorship evidence.
Return Travel: Demonstrate that you have a ticket or sufficient funds to leave New Zealand at the end of your stay.
The student visa may permit eligible students to work up to 25 hours per week during study and full-time during scheduled holidays, depending on the conditions granted. The required internship should be documented as part of the course when applying for relevant work permissions.
Visa conditions, financial thresholds and processing fees can change, so students should check the current requirements before applying. It is advisable to apply at least three months before the intended travel date.
Latest Updates / Special Requirements
The programme is a full-time NZQF Level 5 qualification requiring 120 credits over three terms.
The listed intake months are April and October, with the October 2026 intake scheduled to begin on 5 October 2026.
The 2026 international tuition fee schedule lists NZD 30,400. However, the course's published term-date information also displays a different international fee of NZD 40,275.50 for a 2027 listing. Students should obtain written confirmation of the applicable fee for their chosen intake before making payment.
Applicants must be at least 17 years old at the start of the programme.
Applicants should have completed the DiplĂ´me de Cuisine or hold an NZQF Level 4 qualification in a similar or related field. Equivalent personal, practical, professional or educational experience may also be considered.
A practical assessment in New Zealand may be required for applicants entering through equivalent experience.
The minimum English language requirement is IELTS Academic 5.5 overall, with no band lower than 5.0, or an accepted equivalent.
Students must complete the required practical assessments, theoretical assessments and final internship to qualify for graduation.
The course is delivered on campus and includes practical kitchen training; it is not offered as a fully online programme.
No specific scholarship dedicated to this course was confirmed in the published course information. International students should enquire directly with the institute about any current scholarships, payment arrangements or other financial assistance.
Additional expenses, including accommodation, living costs, travel, visa fees and personal expenses, should be budgeted separately from tuition fees.
