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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

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

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

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.


Key Information

4 intakes each year: Winter, Spring, Summer or Autumn

Duration: 9 months | 3 terms

Price: $21,854

Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials

Hours per week: approximately 15 to 18 hours

Please note that in order to successfully complete our Diplôme de Pâtisserie, students will be required to handle alcoholic beverages within a culinary context.

Pâtisserie Diploma Details

  • Who is this programme for?
    This specialist pastry course is recommended for students who want to learn and master professional pâtisserie techniques. We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.This programme is suitable if: You wish to enter a career working in a professional kitchen (pâtisserie, restaurant or hotel) and want the training to become a professionally trained pastry chef You are a professional chef or entrepreneur and wish to learn classic French techniques to set up your own pastry business You love baking and always wanted to learn ‘the right way’ to do things in the kitchen
  • What qualification will I gain?
    Successful graduates of the Diplôme de Pâtisserie will earn a Le Cordon Bleu qualification celebrated in many countries across the world.
  • Entry Requirements
    High school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.
  • Term Dates
    Sorry. The information is not available at the moment.

Other Courses

Basic Pâtisserie
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Intermediate Pâtisserie
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Superior Pâtisserie
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