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Diplome De Patisserie (NZQF Level 4) Le Cordon Bleu New Zealand

New Zealand


Course info


Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie. You will learn to master the necessary skills to create fine Pâtisserie dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.

Our Pastry chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated Pâtisserie practical kitchens.


Classes are taught across 3 - 5 days a week. Each day begins with 2.5 – 3 hours of observation in our state-of-the-art demonstration lecture theatre, followed by 3 – 4 hours of practical work in the specialised pâtisserie kitchens and 2 hours of self-directed theory, for approximately 24 hours per week study time.


Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie.


Pastry Chef, Executive Chef, Restaurant Manager, Pâtisserie owner, Food & Beverage Manager, Catering Manager, Cake designer

Course options

Here are the different ways in which you can study Diplome De Patisserie (NZQF Level 4).

Full Time (9 months)

Tuition fees

NZ$36,200.00 (16,18,129) per year


13-Jan-20, 06-Apr-20, 13-Jul-20, 05-Oct-20


Le Cordon Bleu New Zealand

52 Cuba Street,


Te Aro,

6011, New Zealand

Entry requirement for international students

  • IELTS 5.0 Basic Pâtisserie, IELTS 5.5 Intermediate and Superior Pâtisserie with no band lower than 5.0 for all courses.
  • 16 years old (no upper age limit).

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