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Le Cordon Bleu's Diplôme de Pâtisserie with Pâtisserie Innovation, 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, 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 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.
Duration: 18 months
Price: £43,310
Diploma fees include: ingredients, uniforms, knife kit, learning materials
Hours per week: approximately 15 to 22 hours
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 Diplôme de Pâtisserie with Pâtisserie Innovation, 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.
The curriculum is composed of two Le Cordon Bleu diplomas and a work experience:
The Diplôme de Pâtisserie with Pâtisserie Innovation, 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:
Qualification title: Diplôme de Pâtisserie with Advanced Study (Pâtisserie Innovation, Culinary Management) – Internship Pathway
SCQF level: 8
SCQF Credits: 190
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.
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:
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