Le Cordon Bleu Logo

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

Key information

Duration: 18 months

Price: £33,468

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.

Pastry Diploma with Pastry Innovation, Culinary Management & Intership Details

  • Course structure

    The curriculum is composed of two Le Cordon Bleu diplomas and a work experience:

    • The Diplôme de Pâtisserie: the diploma is a comprehensive culinary qualification in pastry and baking. By the end of the 9 month tuition, students become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces. Additionally throughout the course students will be assisted in all areas of their internship prior to undertaking their position through workshops on writing a Curriculum Vitae, cover letter, improve interview skills and preparation to enter the industry.
    • Diploma in Pâtisserie Innovation & Wellness: upon successful completion of the Diplôme de Pâtisserie, students will start studying the Diploma in Pâtisserie Innovation & Wellness. The course includes classes in advanced pâtisserie with an emphasis on recipe development, transformation and evolving classical recipes.
    • Diploma in Culinary Management: upon successful completion of the Diploma in Pâtisserie Innovation & Wellness, students will start studying the Diploma in Culinary Management. The course includes advanced culinary classes, key operational and management disciplines as well as business and marketing.
    • Finally a three-month internship with one of our highly regarded industry partners. On completion of the internship students should be able to apply theoretical situations to a real life work context,work as part of a professional team, assess their own skillset in practical situations, communicate at a professional level with their colleagues and analyse their performance.
  • Who is the programme for?

    The Diplôme de Pâtisserie with Pâtisserie Innovation and Wellness, Culinary Management and Internship Pathway has been designed to provide students with an experience of working in a professional kitchen as part of their culinary training. It is ideal for students who have already clear career objectives and know that culinary management knowledge associated to culinary arts skills and work experience will be key to their success. 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
    • You wish to open your own business
  • What qualification will I gain?

    Students graduating from the course will be equipped with the skills to become managers in the hospitality and restaurant industries across the world, as well as business owners in their own right. Examples of potential positions:

    • Executive Pastry Chef/Manager
    • Restaurant manager
    • Food and beverage executive
    • Food entrepreneur
    • Food product developer/researcher
    • Events coordinator

    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 4 using Ofqual’s Regulated Qualifications Framework (RQF) level descriptors.

  • Term dates and apply

    Term Dates & Prices

    Select a date
    2022
    Jan 7, 2022 - Jun 23, 2023 ( Standard )
    £ 33,468.00
    Apr 1, 2022 - Sep 15, 2023 ( Standard )
    £ 33,468.00
    Jul 1, 2022 - Dec 15, 2023 ( Standard )
    £ 33,468.00
    Sep 23, 2022 - Mar 28, 2024 ( Standard )
    £ 33,468.00
    2023
    Jan 6, 2023 - Jun 28, 2024 ( Standard )
    £ 33,468.00
    Mar 31, 2023 - Sep 20, 2024 ( Standard )
    £ 33,468.00

More information

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