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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.


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.

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 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

Diplôme de Pâtisserie - Intermediate Pâtisserie Certificate Prerequisite: Basic Pâtisserie Certificate
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 Certificate
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


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 Le Cordon Bleu Diplôme de Pâtisserie will earn a 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. Le Cordon Bleu certificates and diplomas are accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and we are subject to educational oversight by the Quality Assurance Agency for Higher Education (QAA).



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Key Information

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.



Being a student at Le Cordon Bleu London

Meet our Alumni



Michael Swamy

Chef, food styling and travel photography
Diplôme de Pâtisserie, 1996

Guan ChuaI am from Mumbai, India. I chose Le Cordon Bleu as it was the best place to learn culinary skills after graduating with a qualification in hotel management. I wanted to learn finishing techniques and hence I chose the school. I decided on the London campus as I had travelled to London before and really enjoyed it. Also I see London as a kind of culinary Mecca! What I most enjoyed about the programme was the professionalism of the lecturers and chefs. They instilled in me a sense of perfection for the culinary arts and I liked the systematic manner of the course. I would advise any potential students to go to Le Cordon Bleu.After graduating, I went to Kuwait and worked for Kuwait Airways for a year, before doing some travelling and heading back to India. I then worked on my own personal cookery book entitled The East Indian Kitchen and wrote cookbooks for various food clients. I then moved into the area of food media, food styling and photography which I have now been doing for the last 10 years. Currently, I head up the food team for Masterchef India and have now completed two seasons. I will also continue doing freelance food styling and writing on food related topics. Read more.

Superior Student Event
Tea Party


Tea Party Superior Pastry Students