Diplôme de Pâtisserie

Please note it is also possible to apply for the certificates individually, beginning with Basic Cuisine. 

• Basic Pâtisserie Certificate Prerequisite: none Basic Pâtisserie is designed to give students a strong foundation on which to build their Pâtisserie skills and knowledge. As students progress, they learn to prepare a wide selection of desserts and pastries through practical sessions and demonstrations. This exciting course introduces the various concepts, properties and applications of Pâtisserie which are essential for working in the industry.
  • Classical French pastry techniques (knife skills, basic pastry doughs, sugar techniques, petits fours and basic entremets)
  • Kitchen management 1
  • Implementing health, safety and hygiene procedures
  • Introduction to basic wine knowledge
  • Introduction to basic cheese knowledge
  Students who wish to apply simultaneously for both Basic Cuisine and Basic Pâtisserie certificates should contact us directly.

• Intermediate Pâtisserie Certificate Prerequisite: Basic Pâtisserie During Intermediate Pâtisserie you begin to master fundamental techniques, such as making a génoise sponge, and your proficiency will allow you to focus more on decoration. You will also be introduced to sugar sculpting and more advanced chocolate work, developing skills such as chocolate piping and casting, and preparing restaurant-style desserts. Under the guidance of our chefs, you are able to develop essential artistic skills.
  • Viennoiserie and French bread making
  • Decoration techniques in chocolate and sugar craft
  • Complex entremets and gâteaux production
  • Food and wine pairing

• Superior Pâtisserie Certificate Prerequisite: Intermediate 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.
  • Hot and cold contemporary plated desserts for restaurants
  • Petits fours and chocolate production techniques
  • Afternoon tea production and event organisation
  • Wine and food pairing
  • Cheese beyond taste
  Superior Pâtisserie students host a formal Afternoon Tea event which provides a taste of working in the industry - producing food in quantity, working in team to a deadline and exposure to the hospitality environment. The Afternoon Tea event is unique to London campus and contributes to students' overall grade.

This specialist pastry and baking course is recommended for students who want to learn and master fundamental 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)
• 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
• You wish to learn professional skills within a gap year or for use during a ski season

Successful graduates of the Diplôme de Pâtisserie will earn a Le Cordon Bleu qualification celebrated in many countries across the world. It is for this reason that many top restaurants, hotel groups and other employers attend our Careers Forum each term to meet our students for post study work opportunities.

This diploma course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.

Our internship programme has been designed to provide you with the experience of working in a professional kitchen as part of your culinary training.

You will be connected with one of our highly regarded industry partner who will be able to facilitate a structured placement, leading to a practical understanding of business and a variety of alternative aspects of kitchen operations.

You will be assisted in all areas of the internship prior to undertaking the placement through workshops on developing Curriculum Vitae, cover letter, interview skills and preparation to enter the professional industry.

The internship may be taken overseas. The internship pathway can only be taken with our standard Culinary Arts Diplomas.

For more information, visit our Internship Pathway page or get in touch.

If you would like to study Culinary Management after your diploma, why not consider registering today for our integrated diploma: "Diplôme de Pâtisserie with Culinary Management". Click on the button below to be redirected to the programme page.

The Diplôme de Pâtisserie (9 months) is eligible for funding from a Professional & Career Development Loan. A Professional & Career Development Loan is a commercial bank loan that you can use to help pay for work-related learning.

Please contact a member of our team to register your interest in obtaining a Professional & Career Development Loan for the intensive 6-month Diploma.

The key points of a loan of this type are:

• Commercial loan worth up to £10,000
• No interest on the loan while you study
• Repayments begin one month after you finish your studies

For more information about Professional & Career Development Loans contact a member of our team, or visit https://www.gov.uk/career-development-loans.