Locations
Select a campus
Le Cordon Bleu
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes

              Campuses
              Profile

              Our Diplôme de Pâtisserie is recognised globally as one of the most respected culinary qualifications in pastry and baking. Through the study of this programme, you will become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces.

              The pastry diploma comprises three certificates: Basic, Intermediate and Superior. As you progress, the techniques taught become more advanced to develop your abilities in a structured manner.

              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. Our team of classically trained teaching chefs possesses years of experience working in Michelin-star restaurants and the industry’s finest kitchens.

              We believe that it is essential to teach classical methods and techniques progressively, so that once you complete your diploma you will be able to apply your knowledge to any type of cuisine and adapt it to your future career.

              The Diplôme de Pâtisserie can be completed in either 9 months or in 6 months of full-time study. With our Intensive 6-month diploma, Basic and Intermediate levels are completed in three months, with the Superior level completed through a further three months of study.

              Please note: Our Diplôme de Pâtisserie may also be studied as an integrated diploma with Culinary Management. For more information about the programme, please visit our Diplôme de Pâtisserie with Culinary Management page.

              Please note: Our Diplôme de Pâtisserie may be studied simultaneously with our Diplôme de Boulangerie.

               

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

              Key information


              Duration:
              • 9 months | 3 terms (standard)
              • 6 months | 2 terms (intensive)
              Price:
              • £16,195 (standard)
              • £16,423 (intensive)

              Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials
              Hours per week:

              • Approximately 15 to 18 hours (standard)
              • Approximately 30 hours (intensive)

              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 Diplôme de Pâtisserie, students will be required to handle alcoholic beverages within a culinary context.

              Diploma Details

              • Course Structure

                Please note it is also possible to apply for the certificates individually, beginning with Basic Cuisine. 


                • Basic Pâtisserie Certificate Prerequisite: none 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 (knife skills, basic pastry doughs, sugar techniques, petits fours and basic entremets)
                  • Kitchen management 1
                  • Implementing health, safety and hygiene procedures
                  • Introduction to basic wine knowledge
                  • Introduction to basic cheese knowledge
                  Students who wish to apply simultaneously for both Basic Cuisine and Basic Pâtisserie certificates should contact us directly.

                 


                • Intermediate Pâtisserie Certificate Prerequisite: Basic Pâtisserie 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
                  • Food and wine pairing

                 


                • Superior Pâtisserie Certificate Prerequisite: Intermediate Pâtisserie 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
                  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?

                This specialist pastry and baking course is recommended for students who want to learn and master fundamental pâtisserie techniques.

                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.

              • Add Internship

                Our internship programme has been designed to provide you with the experience of working in a professional kitchen as part of your culinary training.

                You will be connected with one of our highly regarded industry partner who will be able to facilitate a structured placement, leading to a practical understanding of business and a variety of alternative aspects of kitchen operations.

                You will be assisted in all areas of the internship prior to undertaking the placement through workshops on developing Curriculum Vitae, cover letter, interview skills and preparation to enter the professional industry.

                The internship may be taken overseas. The internship pathway can only be taken with our standard Culinary Arts Diplomas.

                For more information or to apply, please get in touch.

              • Add Culinary Management

                If you would like to study Culinary Management after your diploma, why not consider registering today for our integrated diploma: "Diplôme de Pâtisserie with Culinary Management". Click on the button below to be redirected to the programme page.

              • Term Dates and Apply

                Term Dates & Prices

                Select a date
                2017
                Jan 4, 2017 - Jun 23, 2017 (Intensive)
                £ 16,423.00
                Jan 6, 2017 - Sep 15, 2017 (Standard)
                £ 16,195.00
                Mar 27, 2017 - Sep 15, 2017 (Intensive)
                £ 16,423.00
                Mar 31, 2017 - Dec 15, 2017 (Standard)
                £ 16,195.00
                Jun 26, 2017 - Dec 15, 2017 (Intensive)
                £ 16,423.00
                Jun 30, 2017 - Mar 23, 2018 (Standard)
                £ 16,195.00
                Sep 29, 2017 - Jun 22, 2018 (Standard)
                £ 16,195.00
                Oct 2, 2017 - Mar 23, 2018 (Intensive)
                £ 16,423.00
                2018
                Jan 3, 2018 - Jun 22, 2018 (Intensive)
                £ 16,423.00
                Jan 5, 2018 - Sep 14, 2018 (Standard)
                £ 16,195.00
                Mar 26, 2018 - Sep 14, 2018 (Intensive)
                £ 16,423.00
                Apr 6, 2018 - Dec 14, 2018 (Standard)
                £ 16,195.00
                Jul 2, 2018 - Dec 14, 2018 (Intensive)
                £ 16,423.00

              Testimonials

              • 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
              • kong4
                The techniques I learned from my teaching chefs in nine months here would have taken me years to learn somewhere else.
                Alumnus Kong Suetrong - Executive Pastry Chef & Creative Director
              • 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
              • john2
                You’ve got the teachers. You’ve got the different students from different cultures. Everything you would ever want when learning is in this school.
                Alumnus John Whaite - Baker, Cook, Chocolatier & TV personality

              Request Information

              Other Courses

              London
              TOP