Le Cordon Bleu Logo

Pastry Course for Beginners

Our Basic Pâtisserie Certificate is designed to give you a strong foundation on which to build your pastry skills and knowledge. As you progress, you will learn how to prepare a wide selection of desserts and pastries through a combination of practical sessions and demonstrations.

This exciting, full-time course introduces the various concepts, properties and applications of pâtisserie which are essential for working in the industry.

Throughout the duration of the certificate, you will learn basic pastry skills (such as knife skills, basic pastry doughs, sugar techniques, petits fours and basic entremets) and be trained under the guidance of some of the most respected pastry chefs in the UK.

Basic Pâtisserie is the first step in completing your Diplôme de Pâtisserie.


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


Key information


  • 3 months | 1 term (standard)
  • 7 weeks (intensive - summer & winter only)
  • £8,570 (standard)
  • £8,765 (intensive - summer & winter only)
Certificate fees include: ingredients, uniforms, knife kit, learning materials
Hours per week: approximately 15 to 18 hours (standard) or 30 hours (intensive - summer & winter only)
Entry requirements: evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

Please note that in order to successfully complete our Basic Pâtisserie Certificate, students will be required to handle alcoholic beverages and beef or pork derivatives within a culinary context.

Please note: applications requiring a visa can close up to 12 weeks before the course start date.



Basic Pâtisserie Certificate Details

  • Course structure

    Basic Pâtisserie is an introduction to French Pastry.

    The certificate teaches the fundamental techniques of doughs, creams and fillings necessary to achieve successful creations. Throughout three months, the following fundamental skills and techniques will be studied:

    • knife skills
    • elementary sugar cooking techniques
    • tart production techniques
    • basic pastry doughs e.g. short crust, sweet dough and puff pastry
    • simple breads
    • petits fours baking skills
    • basic entremet skills
    • piping techniques


    Additionally students will learn how to follow health, safety and hygiene regulations, as well as gaining basic cheese knowledge. The certificate also aims at developing personal kitchen organisation and management skills.


    Le Cordon Bleu’s unrivalled teaching methods are based on learning and understanding classical cooking techniques through practice and discipline, and once mastered, can be applied to any cuisine in the world. The Basic Pâtisserie Certificate combines demonstrations and hands-on practical classes in professionally equipped kitchens.

  • Who is this programme for?

    We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.

  • What qualification will I gain?

    Qualification title: Le Cordon Bleu Basic Pâtisserie Certificate

    SCQF level: 6

    SCQF Credits: 19

    This qualification is listed on the Scottish Credit and Qualifications Framework (SCQF) and has been independently credit-rated by the Scottish Qualifications Authority (SQA). Further information is available here. This gives assurance that the content of our qualifications are of a high standard, meeting the rigorous quality assurance requirements of a national awarding body.

    For more information about accreditation and student visa sponsorship, visit our Accreditation and Educational Oversight page.

    You will also achieve the Level 2 award in food safety.

  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    Sep 27, 2024 - Dec 13, 2024 ( Standard )
    Jan 6, 2025 - Feb 14, 2025 ( Intensive )
    Jan 6, 2025 - Mar 21, 2025 ( Standard )
    Mar 28, 2025 - Jun 20, 2025 ( Standard )
    Jun 27, 2025 - Aug 8, 2025 ( Intensive )
    Jun 27, 2025 - Sep 12, 2025 ( Standard )
    Sep 26, 2025 - Dec 12, 2025 ( Standard )
    Jan 9, 2026 - Feb 20, 2026 ( Intensive )
    Jan 9, 2026 - Mar 27, 2026 ( Standard )
    Apr 2, 2026 - Jun 26, 2026 ( Standard )
    Jul 3, 2026 - Aug 14, 2026 ( Intensive )
    Jul 3, 2026 - Sep 18, 2026 ( Standard )
    Sep 25, 2026 - Dec 11, 2026 ( Standard )


  • caitlin2
    I chose the school for three reasons; I could study just pastry singularly and not alongside cuisine, I could start my training in Paris, a city I love and finish it in London my home city and finally and most importantly because it is the most internationally respected culinary school. It was at Le Cordon Bleu that I fell in love with chocolate.
    Caitlin Paxton - Chocolatier
  • peggy2
    Studying at Le Cordon Bleu was the stepping stone in my career. I learned the proper techniques from the best chefs and how to be highly meticulous and hard working. I would definitely recommend the school to anybody with a serious passion for food!
    Peggy Porschen, Cake Designer and Creative Director

More information

How to apply
Find out more
International students
Find out more
Find out more

Request Information