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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

Duration:

  • 3 months | 1 term (standard)
  • 7 weeks (intensive - Summer only)
Price:
  • £6,700 (standard)
  • £6,760 (intensive - Summer only)
Certificate fees include: ingredients, uniforms, Zwilling knife set, learning materials
Hours per week: approximately 15 to 18 hours (standard) or 30 hours (intensive - Summer only)
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.

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.

 

 

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 wine and 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?

    This diploma course has been accredited as a “Customised Qualification” by national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 3 using Ofqual’s Regulated Qualifications Framework (RQF) level descriptors. You will also achieve the Level 2 award in food safety.

  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    2019
    Mar 29, 2019 - Jun 21, 2019 ( Standard )
    £ 6,700.00
    Jun 28, 2019 - Sep 13, 2019 ( Standard )
    £ 6,700.00
    Jul 1, 2019 - Aug 16, 2019 ( Intensive )
    £ 6,760.00
    Sep 27, 2019 - Dec 13, 2019 ( Standard )
    £ 6,700.00
    2020
    Jan 6, 2020 - Mar 20, 2020 ( Standard )
    £ 6,700.00
    Mar 27, 2020 - Jun 19, 2020 ( Standard )
    £ 6,700.00
    Jun 26, 2020 - Sep 11, 2020 ( Standard )
    £ 6,700.00
    Jun 29, 2020 - Aug 14, 2020 ( Intensive )
    £ 6,760.00
    Sep 25, 2020 - Dec 11, 2020 ( Standard )
    £ 6,700.00

Testimonials

  • 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

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