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Le Cordon Bleu New Zealand

Wellington , Wellington ,New Zealand

Intermediate Pâtisserie Certificate

Intermediate Pâtisserie (Intermediate Certificate) is based on practice and repetition.  As you begin to master important technique, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on decoration of your cakes.  You will also be introduced to basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine and preparing restaurant-style desserts.  Under the guidance of our chefs students are able to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.

Intakes

  • Jan
  • April
  • July
  • Sep
  • Oct

Application Processing Time in Days: 20

Application Process

More Information Required
10 Days
Possible Interview Call from Institution
10 Days
Provisional/Unconditional Offer
20 Days
Visa Process
30 Days

Minimum English Language Requirements

English Level Description IELTS (1.0 -9.0) TOEFL IBT (0-120) TOEFL CBT (0-300) PTE (10-90)
Expert 9 120 297-300 86-90
Very Good 8.5 115-119 280-293 83-86
Very Good 8 110-114 270-280 79-83
Good 7.5 102-109 253-267 73-79
Good 7 94-101 240-253 65-73
Competent 6.5 79-93 213-233 58-65
Competent 6 60-78 170-210 50-58
Modest 5.5 46-59 133-210 43-50
Modest 5 35-45 107-133 36-43
Limited 4 32-34 97-103 30-36
Extremely Limited < 4 < 31 < 93 < 30