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

              The Pastry Diploma is a nine-month program consisting of three certificates: Basic, Intermediate and Superior.  This is the most interesting option for students who want to gain training in the shortest possible time.

              The duration of the course is 30 weeks (360 hours). Usually, students have 2 demonstration sessions and 2 practical sessions of 3 hours each per week. The classes may take place from 8.30 to 21.00. They also have the possibility of taking the Basic Certificate with the intensive schedule, during and the weekend schedule.
              Students will obtain a certificate for each of the levels taken and will be awarded the Diploma in Pâtisserie when all three levels are completed. 

              Many students decide not to enrol directly for the Diploma and prefer to start from the Basic Certificate. Once it is completed, you may continue with the Intermediate and Superior levels to obtain the Diploma. Each Certificate course has a duration of 120 hours.

              Duration: 360 hours (3 certificates)
              Intakes per year:  January, April, July, October
              Language: Spanish  //   English (simultaneous translation system through earphones)
              Schedule available: standard, weekend and intensive* (*only basic certificate)

              All the information you need

              Download the fundamental information of the Pâtisserie Diploma in one click

              Program Details

              • Grand Diplôme ®
              • Basic Pattiserie Certificate
                • Certificate in food hygiene Course on the prevention of occupational risks
                • Basic creams and their derivatives
                • Different kinds of meringues
                • Biscuits and petits fours
                • Base doughs and their technical applications
                • Sponge cakes
                • Travel cakes: cakes and rustic pies
                • Viennoiserie: flaky pastries with and without fresh yeast
                • The pastry sleeve: management, use and application in decorative work
                • Culinary technical terms
                • Teamwork and agility in the execution of different processes
                • Introduction to traditional pastries
              • Intermediate Pattiserie Certificate
                • Modern glazed cakes
                • Classic cakes
                • Soufflés
                • Fermented doughs
                • Boutique pastry
                • Macarons and all their secrets
                • Restaurant desserts (hot and cold)
                • Introducing confectionery
                • The tempering of chocolate and its various applications
                • Cake decorating techniques
              • Superior Pattiserie Certificate
                • Classic pies with application of modern techniques
                • Tempered chocolate and cake decorating techniques
                • Artistic pieces of chocolateCentrepieces for buffets
                • Restaurant desserts
                • Restauration breads
                • Introduction to sugar: stretch and blow
                • Modern cakes with emphasis on individual boutique pieces
                • Sweet buffet: mignardises and petits fours
                • Introduction to savoury pastries
              • I want to start the admission procedure
              • TERMS DATES & APPLY

                Term Dates & Prices

                Select a date
                2016
                Oct 3, 2016 - Jun 30, 2017 (Standard, in Spanish, English)
                € 17,150.00
                2017
                Jan 2, 2017 - Sep 30, 2017 (Standard, in Spanish, English)
                € 17,150.00
                Mar 30, 2017 - Dec 22, 2017 (Standard, in Spanish, English)
                € 17,150.00

              Request more information

              In compliance with the organic law 15/1999, of 13 December 1999, regarding protection of personal data, and law 34/2002, of 11 July 2002, regarding services of the company in information and electronic commerce, we inform you that the data you provide to us by filling in this form must be current and truthful and correspond to the identity of the person who provides the information. Such data will be stored in a way that is the responsibility of the management of Le Cordon Bleu UFV, S.L., Carretera M-515 Pozuelo-Majadahonda KM 1.800, 28223 Pozuelo de Alarcón, Madrid, and in such a way as to meet their request for this information. Likewise, in the case that the person concerned consented expressly by checking the box below, the data supplied will be used in order to send you advertising communications by postal mail and email about training, activities and events organized by the University (or with the participation of third parties). Your data may be communicated with the same purpose to both Le Cordon Bleu International, based in Herengracht 28, 1015 BL Amsterdam, The Netherlands as well as to the Fundación Universidad Francisco de Vitoria (UFV) located on Carretera M-515 Pozuelo-Majadahonda Km. 1,800 s/n, 28223 Pozuelo de Alarcón, Madrid. By providing your personal data you expressly authorise Le Cordon Bleu UFV S.L. to communicate this data to the entities marked for the purposes indicated. At all times you can exercise the rights of access, rectification, cancellation and opposition by writing to Le Cordon Bleu UFV S.L. attaching a photocopy of your ID card, to the address above; as well as having the right to revoke your consent or oppose the sending advertising via email by sending a message to the following address comunicacioncordonbleu@ufv.es with the subject stating "Unsubscribe". For more information about the treatment of personal data collected through the website of the Fundación Universidad Francisco de Vitoria, you can consult our policy of privacy.

              Testimonials

              • Inés-Henriques-Da-Silva
                If I had to analyse my career up until today, my biggest step was the decision to quit the banking and come to learn to Le Cordon Bleu and, after that, starting my own business, which has been a lifelong dream of mine. Le Cordon Bleu has really given me the confidence and the knowledge I needed to launch into this industry and to bake pastry with a different touch.
                Inés Henriques Da Silva
              • Tomas-Eduardo-Bravo
                For me, being a student at Le Cordon Bleu has been a really big opportunity, to be part of this prestigious school and of a select group of students has been an honour. My advice to those considering studying at Le Cordon Bleu is, simply, to not overthink it, if they want to start a career in the gastronomical industry, for me, this is their best choice.
                Tomás Eduardo Bravo

              Other Programmes

              MADRID
              TOP