Le Cordon Bleu Logo

Le Cordon Bleu's Diplôme de Pâtisserie with Pâtisserie Innovation & Wellness and Culinary Management is an integrated, full-time programme that comprises our highly respected Diplôme de Pâtisserie with our Pâtisserie Innovation & Wellness and our Diploma in Culinary Management.

4 intakes each year: Winter, Spring, Summer or Autumn

Key information

Duration: 15 months

Price: £36,605

Diploma fees include: ingredients, uniforms, knife kit, learning materials

Hours per week: approximately 15 to 20 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 & Wellness and Culinary Management, 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.

Programme Details

  • Course Structure

    The curriculum is composed of three Le Cordon Bleu diplomas:

    • 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.
  • Who is the programme for?

    This specialised programme in pastry and advanced innovative techniques is ideal for students who have already strong career objectives and know that culinary management knowledge associated to culinary arts will be key to their success.

    • 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?

    Qualification title: Diplôme de Pâtisserie with Advanced Study (Pâtisserie Innovation, Culinary Management)

    SCQF level: 8

    SCQF Credits: 145

    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:

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

    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 get in touch.

  • Add a combination of programmes
  • Term dates and apply

    Term Dates & Prices

    Select a date
    Sep 27, 2024 - Dec 12, 2025 ( Standard )
    Jan 6, 2025 - Mar 27, 2026 ( Standard )
    Mar 28, 2025 - Jun 26, 2026 ( Standard )
    Jun 27, 2025 - Sep 18, 2026 ( Standard )
    Sep 26, 2025 - Dec 11, 2026 ( Standard )
    Jan 9, 2026 - Mar 25, 2027 ( Standard )
    Apr 2, 2026 - Jun 25, 2027 ( Standard )
    Jul 3, 2026 - Sep 17, 2027 ( Standard )

More information

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