Recognised globally as one of the most respected culinary qualifications in pastry and baking, Le Cordon Bleu Diplôme de Pâtisserie will enable you to become highly skilled and gain essential creative skills and 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.
Basic Pâtisserie is designed to give students a strong foundation on which to build their Pâtisserie skills and knowledge. Students learn to prepare a wide selection of desserts and pastries through practical sessions and demonstrations. This course lasts 3 months.
Intermediate Pâtisserie teaches students to master fundamental techniques and focus more on decoration. Students will be introduced to sugar sculpting and more advanced chocolate work, developing skills such as chocolate piping and casting, and preparing restaurant-style desserts.
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.
4 intakes each year: Winter, Spring, Summer or Autumn
Duration: 9 months | 3 terms
Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials
Hours per week: approximately 15 to 18 hoursPlease note that in order to successfully complete our Diplôme de Pâtisserie, students will be required to handle alcoholic beverages within a culinary context.