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

              Pastry Diploma

              Tokyo

              Completion of the Basic, Intermediate and Superior Pastry certificates results in the award of the Le Cordon Bleu Pastry Diploma. Through a series of demonstration and practical sessions, students progressively learn the necessary skills to master the culinary art of Pastry, developing creative skills and learning established techniques to create classic and contemporary pastries, cakes and desserts served in the finest Pastrys, cafes and restaurants.

              Programme Details

              • Course Structure

                Completion of the Basic, Intermediate and Superior Pastry certificates results in the award of the Le Cordon Bleu Pastry Diploma. Through a series of demonstration and practical sessions, students progressively learn the necessary skills to master the culinary art of Pastry, developing creative skills and learning established techniques to create classic and contemporary pastries, cakes and desserts served in the finest Pastrys, cafes and restaurants.

              • Who is the programme for?
                Prerequisite: None
              • What qualification will I gain?
                Pastry Diploma
              • Term Dates & Apply

                Term Dates & Prices

                Select a date
                2016
                Sep 26, 2016 - Dec 19, 2016 (Intensive, in English)
                ¥ 2,505,000
                Sep 26, 2016 - Dec 19, 2016 (Intensive, in Japanese)
                ¥ 2,505,000
                Oct 2, 2016 - Mar 24, 2018 (Sunday, in Japanese)
                ¥ 2,505,000
                2017
                Jan 4, 2017 - Apr 1, 2017 (Intensive, in English)
                ¥ 2,505,000
                Mar 26, 2017 - Jun 24, 2017 (Intensive, in English)
                ¥ 2,505,000
                Jun 25, 2017 - Sep 24, 2017 (Intensive, in English)
                ¥ 2,505,000
                Oct 1, 2017 - Dec 23, 2017 (Intensive, in English)
                ¥ 2,505,000

              Testimonials

              • Venus Kwan_Pastry Diploma English 2014
                The highlight during my time at Le Cordon Bleu was meeting all the experienced chefs and being able to learn from them the very classics of French Pastry with my classmates from around the world. The chefs at Le Cordon Bleu possess a great wealth of knowledge and being able to learn from them was both an honour and a privilege.
                Venus Kwan, Hong-Kong, Pastry Diploma, Le Cordon Bleu Tokyo, 2014
              • Josef Witana
                The speed of the general class and the tight schedule. Overcoming it comes to your dedication and love for what you are doing. When one does what he loves doing, I believe one is able to persevere and tackle any challenges without getting bored and giving up. Never get stressed, gauge the extent of your own abilities and focus on doing the little things correctly. Speed comes naturally but techniques are to be mastered.
                Josef Witana, Indonesia, Pastry Sous-Chef at Two Rooms, Aoyama, Tokyo, Pastry Diploma & Bakery Diploma,Le Cordon Bleu Tokyo, 2014

              Other Courses

              Tokyo
              TOP