Le Cordon Bleu New Zealand Institute

Le Cordon Bleu New Zealand is a specialist culinary arts and hospitality education provider located in the heart of Wellington, New Zealand. The school was established in New Zealand in 2012 and is part of the global Le Cordon Bleu network, whose culinary education heritage dates back to Paris in 1895.

The New Zealand school focuses on French culinary techniques, pâtisserie, culinary arts, hospitality management and business, combining practical kitchen training with theoretical and management education. Its programmes are designed for students aiming for careers as chefs, pâtissiers, hospitality managers, entrepreneurs and other food-and-hospitality professionals.

Le Cordon Bleu says its global network comprises 35 schools in more than 20 countries, with approximately 20,000 graduates annually. Its qualifications are internationally recognised, giving graduates an opportunity to build careers in hospitality and culinary industries internationally.

The New Zealand campus is particularly distinctive because it combines traditional French culinary education with New Zealand ingredients, hospitality practices and business education. Its bachelor's degree integrates culinary arts with business management, while its new master's programme adds a postgraduate pathway for hospitality professionals.


Types of Courses / Study Levels

Le Cordon Bleu New Zealand offers programmes across culinary arts, pâtisserie, hospitality management, business and professional development.

Certificate-level Culinary Programmes

The cuisine and pâtisserie pathways are structured progressively:

  • Basic Cuisine Certificate — NZQF Level 2
  • Intermediate Cuisine Certificate — NZQF Level 3
  • Superior Cuisine Certificate — NZQF Level 4
  • Basic Pâtisserie Certificate — NZQF Level 2
  • Intermediate Pâtisserie Certificate — NZQF Level 3
  • Superior Pâtisserie Certificate — NZQF Level 4


Diploma-level / Advanced Culinary Study

Diplome de Cuisine / Diplome de Patisserie

These are approximately 9-month professional culinary programmes incorporating three 10-week levels. They provide intensive practical training in professional cuisine or pâtisserie.

Grand DiplĂ´me

The Grand Diplôme combines both Cuisine and Pâtisserie, providing a comprehensive professional culinary education.

DiplĂ´me AvancĂŠ Culinaire

This is a NZQF Level 5 advanced culinary qualification with Cuisine and Pâtisserie strands. It is designed for students who already have appropriate Level 4 culinary preparation or equivalent experience.

Bachelor's Degree

Bachelor of Culinary Arts and Business — NZQF Level 7

This is a three-year, full-time bachelor's degree combining:

  • Culinary arts
  • Pâtisserie
  • Food and beverage
  • Wine
  • Hospitality
  • Business management
  • Restaurant and culinary business development
  • Entrepreneurship


Master's Degree

Master of Applied Hospitality Management — NZQF Level 9

This is Le Cordon Bleu New Zealand's newer postgraduate programme.

It is:

  • 18 months
  • Full-time
  • 180 credits
  • NZQF Level 9
  • February and August intakes
  • Includes an industry-placement component


Short Courses / Professional Development

The school also provides:

  • Gourmet courses
  • Masterclasses
  • Workshops
  • Culinary short courses
  • Professional development
  • Non-accredited online courses


Number of Programmes Offered

Le Cordon Bleu New Zealand does not publish one fixed total number covering every accredited programme, short course, workshop, masterclass and online course.

Its current portfolio can be grouped into approximately 10 core accredited programme families, including:

  1. Basic Cuisine
  2. Intermediate Cuisine
  3. Superior Cuisine
  4. Basic Pâtisserie
  5. Intermediate Pâtisserie
  6. Superior Pâtisserie
  7. Diplome de Cuisine / Diplôme de Pâtisserie
  8. Grand DiplĂ´me
  9. DiplĂ´me AvancĂŠ Culinaire
  10. Bachelor of Culinary Arts and Business
  11. Master of Applied Hospitality Management


Highlights

Globally recognised culinary brand

Le Cordon Bleu's international reputation dates back to 1895 in Paris, giving students access to a culinary education brand with more than a century of history.

Award-winning New Zealand school

The Wellington school was named Oceania's Best Culinary Training Institution for 2025 at the World Culinary Awards.

Strong practical focus

Students learn through chef demonstrations, practical kitchen sessions and achievement-based assessments rather than relying primarily on classroom theory.

Small culinary classes

Typical culinary programme class sizes are approximately 16 students, allowing chefs to provide individual tuition and guidance.

Industry-style facilities

The Wellington campus includes specialist cuisine and pâtisserie kitchens and a fully licensed training restaurant, giving students an environment closely aligned with professional hospitality operations.

Culinary + business combination

The Bachelor of Culinary Arts and Business is particularly distinctive because students learn both professional culinary skills and business management, including restaurant and hospitality management, wine, food and beverage and entrepreneurship.

New postgraduate pathway

The Master of Applied Hospitality Management adds a postgraduate pathway covering leadership, finance, strategy, entrepreneurship, hospitality operations and an industry placement.

Wellington location

Students study in central Wellington, which the school promotes as New Zealand's culinary capital, surrounded by restaurants, cafĂŠs, bars, artisan bakeries and other hospitality businesses.

International student support

The school provides international students with assistance relating to accommodation information, insurance, visa guidance and English-language preparation. Students who need additional English preparation can be referred to language partners, while onsite language support is also available.

Challenge Assessment

Experienced culinary professionals or students with relevant overseas qualifications may be eligible for a Challenge Assessment, potentially allowing direct entry into Intermediate/Superior certificates or the DiplĂ´me AvancĂŠ Culinaire rather than repeating prior learning.


Latest Updates — 2026

1. New Master of Applied Hospitality Management

The most significant academic development is the introduction of the Master of Applied Hospitality Management. The programme is an 18-month NZQF Level 9 master's with 180 credits and includes an industry-placement semester.

The programme has February and August intakes and is designed for aspiring hospitality and tourism leaders.

2. 2026 international intake and fee information

The current 2026 international schedule lists, among other programmes:

  • DiplĂ´me de Cuisine/Pâtisserie: NZ$42,300
  • Grand DiplĂ´meÂŽ: NZ$81,700
  • Basic Cuisine/Pâtisserie: NZ$15,200
  • Intermediate Cuisine/Pâtisserie: NZ$13,900
  • Superior Cuisine/Pâtisserie: NZ$15,900
  • DiplĂ´me AvancĂŠ Culinaire: NZ$30,400
  • Bachelor of Culinary Arts and Business: NZ$30,200 per year
  • Master of Applied Hospitality Management: NZ$55,000

These are the published 2026 international tuition figures and should be rechecked against the individual programme page before application because fees and dates can change.

3. 2027 programme planning is already underway

The school's programme pages now show 2027 dates for major culinary programmes. For example, the Diplome de Cuisine/Pâtisserie has January, April and July 2027 starts, while the school is also publishing 2027 short-course sessions.

4. 2025 Oceania award continues to strengthen the school's profile

The school entered 2026 after being named Oceania's Best Culinary Training Institution for 2025, an important recent industry recognition.

5. 130-year Le Cordon Bleu milestone

2025 marked 130 years of Le Cordon Bleu's global culinary heritage, with the New Zealand school highlighting the milestone as part of its continued commitment to combining tradition with innovation.

6. Growing school-to-industry engagement

In 2026, the Wellington campus has continued expanding practical and industry-facing activity. Recent events include Beef + Lamb masterclasses and competitions, while the school has also introduced STAR taster courses for secondary-school students.

7. 2026 Private Education Provider of the Year

The current school homepage reports that in September 2026, Le Cordon Bleu New Zealand was recognised as New Zealand's Private Education Provider of the Year at the Independent Tertiary Education New Zealand (ITENZ) Excellence Awards.

Scholarship

1. Bachelor of Culinary Arts and Business Academic Merit Scholarship

Scholarship: Bachelor of Culinary Arts and Business Academic Merit Scholarship

Eligibility: International students

Value: 15% reduction in tuition fees

Period covered: Second and third years of study

Programme: Bachelor of Culinary Arts and Business

Application: Separate scholarship application required

Application deadline: At least two months before the course start date


Who is eligible?

Le Cordon Bleu New Zealand states that:

1. International students can apply

The scholarship is explicitly open to all international students.

This makes it the main scholarship to consider when counselling overseas applicants interested in the Bachelor of Culinary Arts and Business.

2. Minimum age

Applicants must be:

Over 17 years old at the commencement of the course.

This is important because the general Le Cordon Bleu New Zealand website also specifies age requirements for its programmes.

3. New applicants only

A major eligibility condition is that:

  • Current Le Cordon Bleu New Zealand students are not eligible.
  • Past Le Cordon Bleu New Zealand students are not eligible.

The scholarship is intended for applicants who are applying to begin the Bachelor of Culinary Arts and Business rather than existing bachelor's students applying retrospectively.

4. English-language requirement

Applicants must provide:

IELTS Academic 6.0, with no sub-score below 5.5

or another English-language qualification accepted by Le Cordon Bleu New Zealand.

The institution's current English-language information confirms that the bachelor's degree requires IELTS Academic 6.0, with no band below 5.5, together with the applicable writing requirement, or an accepted equivalent qualification.

5. University entrance requirement

Applicants must have met the standard for New Zealand university degree entrance.


When should students apply?

Le Cordon Bleu New Zealand states that scholarship applications must be submitted:

At least two months before the course start date.

This is particularly important for international applicants because they also need sufficient time for:

  • Admission processing
  • Scholarship assessment
  • Tuition-fee arrangements
  • Offer of Place
  • Student visa application
  • Accommodation
  • Travel arrangements.


2. SixStar Hospitality Scholarship – NOT available to international students

Le Cordon Bleu New Zealand also advertises the SixStar Hospitality Scholarship.

However, this should not be presented to an international applicant as an available scholarship.

The official eligibility criteria state that applicants must be:

  • A New Zealand citizen, or
  • A New Zealand permanent resident, or
  • Have refugee status.

Programs

Wellington, New Zealand