Innovative Pastry Techniques with Management Training & Work Experience
Le Cordon Bleu's Diplôme de Pâtisserie with Pâtisserie Innovation and Wellness, Culinary Management and Internship Pathway is an integrated, full-time programme that comprises our highly respected Diplôme de Pâtisserie with our Diploma in Pâtisserie Innovation and Wellness, Diploma in Culinary Management and Internship Pathway.
The Le Cordon Bleu Diplôme de Pâtisserie is one of the most respected pastry and baking qualifications available today. This programme enables you to become highly skilled and delivers the highest standards of professional pastry chef education and training, taking beginners through Basic, Intermediate and Superior training. By adding the Diploma in Pâtisserie Innovation and Wellness to their studies, students will take their pastry skills to an advanced level in a programme which focusses on recipe development, transformation and evolving classical recipes. This is then followed by the Diploma in Culinary Management and a 3-month Internship.
4 intakes each year: Winter, Spring, Summer or Autumn
Duration: 18 months
Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials
Hours per week: approximately 15 to 22 hours
Entry requirements: high school diploma or equivalent and 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 Diplôme de Pâtisserie with Pâtisserie Innovation and Wellness, Culinary Management and Internship Pathway, students may 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.