Course Structure

The programme is designed as a progressive learning journey divided into three stages. Students will complete both the Basic and Intermediate Pâtisserie levels within the first three months, building a strong foundation in French pastry and baking techniques. The final three months are dedicated to the Superior Pâtisserie level, where students further develop advanced artistic, creative, and professional pastry skills.

6-Month Diplôme de Pâtisserie Programme

📅 Months 1–3
Basic Pâtisserie + Intermediate Pâtisserie

📅 Months 4–6
Superior Pâtisserie

🎓 Graduate with the Diplôme de Pâtisserie upon successful completion of all three stages.

Stage One: Basic Pâtisserie

Duration: First 1.5 Months (Approx. 200 Hours)

This course is designed to provide students with a strong foundation in pâtisserie, forming the essential basis for advanced study. Through practical sessions and demonstrations, students will learn a wide range of pastry and dessert preparation techniques, while gaining an understanding of core pâtisserie concepts, properties, and applications essential for the culinary industry.

Core Units

• Standard Pâtisserie Skills
• Kitchen Operation
• Food Safety and Hygiene in Catering

Core Objectives

Students will be able to demonstrate fundamental pâtisserie and baking techniques, including:

• Basic knife skills
• Elementary sugar cooking techniques
• Tart production techniques
• Basic pastry doughs (e.g. shortcrust, sweet dough, puff pastry)
• Simple bread production
• Petits fours production skills
• Basic entremets skills
• Piping and decoration techniques

Professional Knowledge & Skills Development

• Identify French culinary terminology
• Compliance with health, safety and hygiene regulations
• Development of personal kitchen organization and management skills

Stage Two: Intermediate Pâtisserie

Duration: Following 1.5 Months (Approx. 200 Hours)
Prerequisite: Basic Pâtisserie

In this stage, students further develop their mastery of fundamental pâtisserie techniques and enhance their technical precision. Techniques such as Génoise sponge production are introduced, while greater emphasis is placed on decoration and artistic presentation. Students are also introduced to sugar sculpting and advanced chocolate work, including piping and casting techniques, as well as the preparation of restaurant-style desserts. Under the guidance of our chefs, students continue to develop essential artistic pastry skills.

Core Units

• Viennoiserie and French Baguette
• Chocolate decoration techniques
• Cream and stuffing production techniques
• Sweet dough and Baguette techniques
• Kitchen Operation 
• Food Safety and Hygiene in Catering

Core Objectives

Students will apply previously learned fundamental techniques and develop advanced pâtisserie and bakery skills, including:

• Chocolate piping techniques
• Elementary cake decoration techniques
• Introduction to Viennoiserie (e.g. brioche, croissant)
• Advanced chocolate skills development
• Classical French entremets
• Hot and cold plated desserts
• Chocolate centerpiece skills
• Tempering techniques

Professional Knowledge & Skills Development

• Compliance with health, safety and hygiene regulations
• Development of personal kitchen organization and management skills

Stage Three: Superior Pâtisserie

Duration: 3 Months (Approx. 200 Hours)
Prerequisite: Intermediate Pâtisserie

This stage integrates all knowledge, techniques, and artistic skills acquired in previous levels, encouraging students to develop a more personal style of expression. Through practical sessions, demonstrations, and theory lessons, students gain a comprehensive understanding of the principles behind pâtisserie, with a strong emphasis on advanced artistic and creative development.

Students will also participate in simulated professional restaurant and event environments, including high-volume production, teamwork under deadlines, and exposure to real hospitality operations. This experience allows students to refine both aesthetic and flavour quality at a professional standard.

Core Units

• Hot and cold contemporary plated desserts for restaurants
• Petits fours and chocolate production techniques
• Afternoon tea and event organization
• Sugar cooking techniques and decoration
• Kitchen Operations 3
• Food Safety and Hygiene in Catering

Core Objectives

Students will master advanced pâtisserie and confectionery techniques, including:

• Contemporary hot and cold plated desserts for restaurants
• Decoration and presentation design
• Entremets design and decoration
• Contemporary dessert creation
• Confectionery and molded chocolate techniques
• International boulangerie techniques
• Artistic sugar centerpiece techniques (pouring, pulling, casting, colouring, marbling, blowing)
• Application of seasonal and market influences in pâtisserie design

Professional Knowledge & Skills Development

• Compliance with health, safety and hygiene regulations
• Analysis of sweet wine and dessert pairing
• Development of personal kitchen organization and management skills

Chef Demonstration, Practical Class, Theory Class

Diplôme de Patisserie

Your competency will be assessed through practical and theory examinations

Head Chefs, Business Owners, Brand Owners, Food Writers/Journalists/Lecturers etc.

Total Program Fee: NTD 856,400

Students may settle the required application fee and tuition fees via bank transfer or telegraphic transfer.

Students may choose to pay the full amount in a single payment or follow the installment plan below:

• Application Fee: NTD 8,000 (payable prior to submission of application documents)
• First Payment (Foundation Level): NTD 323,400 (Includes uniform and knife set)
• Second Payment (Intermediate Level): NTD 262,500
• Third Payment (Superior Level): NTD 262,500

For refund policies, please refer to the “Application and Refund Terms and Conditions.”