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.
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.
*Please refer to our accreditation page.
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.
Students who wish to apply simultaneously for both Basic Cuisine and Basic Pâtisserie certificates should contact us directly.
|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.
|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.
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.
We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.
This programme is suitable if:
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.
Executive Chef - Shangri-La at the Shard