French Pastry Techniques and Artisan Baking
Our Diplôme de Pâtisserie is recognised globally as one of the most respected culinary qualifications in pastry, while our Diplôme de Boulangerie is considered as one of the most respected qualifications in baking and boulangerie arts.
Learn the full package of baking and pastry techniques alongside each other with the Diplôme de Patisserie and the Diplôme de Boulangerie. By enabling you to become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces, we pride ourselves on delivering the highest standards of professional pastry chef education and training.
The pastry diploma comprises three certificates: Basic, Intermediate and Superior, while the Boulangerie diploma is similarly split into three individual modules: Module I, Module II and Module III.
4 intakes each year: Winter, Spring, Summer or Autumn
Duration: 3 terms | 9 months
Deposit fee: £2,200 | (£1,500 Diplôme de Pâtisserie & £700 Diplôme de Boulangerie)
Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials
Hours per week: Approximately 21 to 24 hours
Entry requirements: high school diploma or equivalent, 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 the Diplôme de Pâtisserie course, students will 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. Local applications for the January intake will close on 15th December 2019.