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Pastry & Confectionery


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.


  • Pastry Diploma
  • Basic Pastry Certificate

    Prerequisite: None
    This course is designed to provide students with a strong foundation on which to build their pâtisserie skills and knowledge. Students will be introduced to the key ingredients used in pâtisserie and progressively learn various combinations, properties and applications which are essential for working in the industry.

      Duration : 120 hours
      Core Objectives
      Demonstrate basic patisserie preparations and baking techniques including:
    • Identify basic French pâtisserie terms
    • Follow health safety and hygiene regulations
    • Develop personal kitchen organization and management skills
  • Intermediate Pastry Certificate

    Prerequisite: Basic Pâtisserie Certificate
    The Intermediate Pâtisserie Certificate introduces students to more complex recipes including regional French pastries and cakes, as they build upon the skills and knowledge acquired in Basic Pâtisserie Certificate. Students will continue to gain confidence and work more instinctively, and also learn to work with machines. The artistic skills of students are also developed as they prepare and decorate a variety of French pastries.

      Duration : 120 hours
      Core Objectives
      Implement all the basic techniques learned and apply them to fundamental advanced pâtisseries and bakery preparation techniques including
    • developing piping techniques
    • elementary entremet decoration
    • introduction to sugar work
    • Viennoiserie eg brioche, croissant
    • petit fours baking skills developing chocolate skills
    • classical French entremets eg Opera, Fraisier
    • regional French gâteaux
    • Petit Gâteaux
    • Usage of machines
    • confectionary eg jams, drained fruit and marshmallow
    • Follow health, safely and hygiene procedures
    • Extrapolate personal kitchen organization and management skills
  • Superior Pastry Certificate

    Prerequisite: Intermediate Patisserie Certificate 
    The Superior Patisserie Certificate  combines all the knowledge, techniques and artistic skills of the basic and intermediate levels as students are encouraged to strive for excellence in their patisserie skills. There is a strong emphasis on developing artistic flair as students learn chocolate and sugar decorations and apply them to their own creations.

      Duration : 120 hours
      Core Objectives
      Advanced pastry and confectionary techniques including:
    • chocolate centerpiece skills
    • chocolate tempering techniques
    • confectionary and moulded chocolate
    • hot and cold plated desserts
    • artistic sugar work
    • decoration and presentation including pastillage
    • entremets design and presentation
    • creative petit gateau eg Verrine
    • Meet health, safety and hygiene regulations
    • Establish personal kitchen organization and management skills