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              Our Basic Pâtisserie Certificate is designed to give you a strong foundation on which to build your pastry skills and knowledge. As you progress, you will learn how to prepare a wide selection of desserts and pastries through a combination of practical sessions and demonstrations.

               This exciting course introduces the various concepts, properties and applications of pâtisserie which are essential for working in the industry.

              Basic Pâtisserie is the first step in completing your Diplôme de Pâtisserie.

               

              4 intakes each year: Winter, Spring, Summer or Autumn

              Key information

              Duration:

              • 3 months | 1 term (standard)
              • 7 weeks (intensive - Summer only)
              Price:
              • £6,395 (standard)
              • £6,490 (intensive - Summer only)
              Certificate fees include: ingredients, uniforms, Zwilling knife set, learning materials
              Hours per week: approximately 15 to 18 hours (standard) or 30 hours (intensive - Summer only)
              Entry requirements: high school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

              Please note that in order to successfully complete our Basic Pâtisserie Certificate, students will be required to handle alcoholic beverages within a culinary context.

               

               

              Certificate Details

              • Course structure

                Basic Pâtisserie is an introduction to French Pastry.

                The certificate teaches the fundamental techniques of doughs, creams and fillings necessary to achieve successful creations. Throughout three months, the following fundamental skills and techniques will be studied:

                • knife skills
                • elementary sugar cooking techniques
                • tart production techniques
                • basic pastry doughs e.g. short crust, sweet dough and puff pastry
                • simple breads
                • petits fours baking skills
                • basic entremet skills
                • piping techniques

                 

                Additionally students will learn how to follow health, safety and hygiene regulations, as well as gaining basic wine and cheese knowledge. The certificate also aims at developing personal kitchen organisation and management skills.

                 

                Le Cordon Bleu’s unrivalled teaching methods are based on learning and understanding classical cooking techniques through practice and discipline, and once mastered, can be applied to any cuisine in the world. The Basic Pâtisserie Certificate combines demonstrations and hands-on practical classes in professionally equipped kitchens.

              • Who is this programme for?

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

              • What qualification will I gain?

                This certificate 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 3 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors. You will also achieve the Level 2 award in food safety.

              • Term Dates and Apply

                Term Dates & Prices

                Select a date
                2016
                Sep 30, 2016 - Dec 16, 2016 (Standard)
                £ 6,395.00
                2017
                Jan 6, 2017 - Mar 24, 2017 (Standard)
                £ 6,395.00
                Mar 31, 2017 - Jun 23, 2017 (Standard)
                £ 6,395.00
                Jun 26, 2017 - Aug 11, 2017 (Intensive)
                £ 6,490.00
                Jun 30, 2017 - Sep 15, 2017 (Standard)
                £ 6,395.00
                Sep 29, 2017 - Dec 15, 2017 (Standard)
                £ 6,395.00
                2018
                Jan 5, 2018 - Mar 23, 2018 (Standard)
                £ 6,395.00
                Apr 6, 2018 - Jun 22, 2018 (Standard)
                £ 6,395.00
                Jun 29, 2018 - Sep 14, 2018 (Standard)
                £ 6,395.00
                Jul 2, 2018 - Aug 17, 2018 (Intensive)
                £ 6,490.00
                Sep 28, 2018 - Dec 14, 2018 (Standard)
                £ 6,395.00

              Testimonials

              • caitlin2
                I chose the school for three reasons; I could study just pastry singularly and not alongside cuisine, I could start my training in Paris, a city I love and finish it in London my home city and finally and most importantly because it is the most internationally respected culinary school. It was at Le Cordon Bleu that I fell in love with chocolate.
                Caitlin Paxton - Chocolatier
              • peggy2
                Studying at Le Cordon Bleu was the stepping stone in my career. I learned the proper techniques from the best chefs and how to be highly meticulous and hard working. I would definitely recommend the school to anybody with a serious passion for food!
                Peggy Porschen, Cake Designer and Creative Director

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