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Diplôme de Pâtisserie

Our Diplôme de Pâtisserie comprises three certificates: Basic, Intermediate and Superior. As you progress, the techniques taught become more advanced to develop your abilities in a structured manner. Our Diploma is recognised globally as one of the most respected culinary qualifications.

Across your tuition, you will learn classic patisserie skills while developing your creative flair. Our pâtisserie master chefs will lead demonstrations showing important techniques in creation and decoration of classic patisserie and contemporary restaurant desserts.

We believe teaching progressively classical method and techniques are primary for you to then be able to apply it to any type of cuisines and adapt it to your future career.


Course structure and content

The Diplôme de Pâtisserie can be completed in either 9 or 6 months with our intensive pastry diploma. It is also possible to apply for the certificates individually, beginning with Basic Pâtisserie.

diplome de patisserie

*Please refer to our accreditation page.


 Diplôme de Pâtisserie - Basic Pâtisserie Certificate

Prerequisite: none
Duration: 11 weeks

Basic Pâtisserie is designed to give students a strong foundation on which to build their Pâtisserie skills and knowledge. As students progress, they learn to prepare a wide selection of desserts and pastries through practical sessions and demonstrations. This exciting course introduces the various concepts, properties and applications of Pâtisserie which are essential for working in the industry.

  • Classical French pastry techniques
  • Kitchen management 1
  • Implementing health, safety and hygiene procedures
  • Introduction to basic wine knowledge
  • Introduction to basic cheese knowledge

Apply for Basic Certificate

Students who wish to apply simultaneously for both Basic Cuisine and Basic Pâtisserie certificates should contact us directly.

Diplôme de Pâtisserie - Intermediate Pâtisserie Certificate Prerequisite: Basic Pâtisserie
Duration: 11 weeks

During Intermediate Pâtisserie you begin to master fundamental techniques, such as making a génoise sponge, and your proficiency will allow you to focus more on decoration. You will also be introduced to sugar sculpting and more advanced chocolate work, developing skills such as chocolate piping and casting, and preparing restaurant-style desserts. Under the guidance of our chefs, you are able to develop essential artistic skills.

  • Viennoiserie and French bread making
  • Decoration techniques in chocolate and sugar craft
  • Complex entremets and gâteaux production
  • Regional wine knowledge
  • Cheese production knowledge

Apply for Intermediate Certificate


Diplôme de Pâtisserie - Superior Pâtisserie Certificate Prerequisite: Intermediate Pâtisserie
Duration: 11 weeks

Superior Pâtisserie combines all the knowledge, techniques and artistic skills previously acquired and encourages you to personalise your work. Practical sessions, demonstrations and theory lessons help you gain a thorough understanding of the principles involved, with a strong focus on developing advanced levels of artistic and creative work.

  • Hot and cold contemporary plated desserts for restaurants
  • Petits fours and chocolate production techniques
  • Afternoon tea production and event organisation
  • Wine and food pairing
  • Cheese beyond taste

Apply for Superior Certificate

Superior Pâtisserie students host a formal Afternoon Tea event which provides a taste of working in the industry - producing food in quantity, working in team to a deadline and exposure to the hospitality environment. The Afternoon Tea event is unique to London campus and contributes to students' overall grade.



Who is this programme for?

We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.

This programme is suitable if:

  • You wish to enter a career working in a professional kitchen (pâtisserie, restaurant or hotel)
  • You are a professional chef or entrepreneur and wish to learn classic French techniques to set up your own pastry business
  • You love baking and always wanted to learn ‘the right way’ to do things in the kitchen
  • You wish to learn professional skills within a gap year or for use during a ski season


What qualification will I gain?

Successful graduates of the Diplôme de Pâtisserie will earn a Le Cordon Bleu qualification celebrated in many countries across the world. It is for this reason that many top restaurants, hotel groups and other employers attend our Careers Forum each term to meet our students for post study work opportunities.

This diploma course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.


Le Cordon Bleu students are multicultural, international, innovative, open minded and flexible,they are eager to learn – which are very important skills for us.

Emil Minev
Executive Chef - Shangri-La at the Shard

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9 months | 3 terms

Price: £15,669

Diploma fees include: Ingredients, uniforms, Wüsthof knife set, books (x2)

Hours per week:
Approx. 15 to 18 hours


  • January
  • April
  • June
  • September

Entry Requirements:
High school diploma or equivalent. No prior culinary experience is required.



Le Cordon Bleu London Alumnus: Kong Suetrong


Kong Suetrong

Executive Pastry Chef & Creative Director
Diplôme de Pâtisserie, 2012

Kong SuetrongLife in the kitchen has always been my passion, but I was not sure how I could turn it into my profession.
After living in many cities and working in various types of businesses around the world, I never stopped thinking about pursuing my dream of working in a kitchen. As Le Cordon Bleu is very well recognised worldwide, I knew an education from them would open many doors in the culinary industry no matter where I lived. Finally, in 2011 I decided to join Le Cordon Bleu London, studying for the Pâtisserie Diploma.
The teaching chefs at Le Cordon Bleu not only taught me all the foundations and techniques of classic pâtisserie, but they also taught me to be organised and to believe that perfection is not an option but the only way, with no compromise. The techniques I learned from my teaching chefs in nine months here would have taken me years to learn somewhere else.
With my Le Cordon Bleu education, it was not a challenge after graduating to find a position in five-star hotels in London. My work has been recognised by the media in Thailand, and I was offered an opportunity to design and produce desserts for Harper’s Bazaar Magazine Thailand, April 2013 issue. I am currently working on a food television show in Thailand which I am a presenter and creative director for.
With my passion for food and the fundamental skills I have learned from Le Cordon Bleu, my creative horizon is limitless.
Read more.



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