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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

Key information

Duration: 3 terms | 9 months

Price: £33,635
Deposit fee: £2,200 | (£1,500 Diplôme de Pâtisserie & £700 Diplôme de Boulangerie)
Diploma fees include: ingredients, uniforms, knife kit, learning materials
Hours per week: Approximately 21 to 24 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 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.


Pastry and Baking Diploma Details

  • Course Structure
    Two separate Le Cordon Bleu diplomas studied alongside each other:

    • The Diplôme de Pâtisserie which includes three certificates: Basic, Intermediate and Superior. 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.
    • The Diplôme de Boulangerie is studied alongside the Diplôme de Pâtisserie, with students studying boulangerie for 6 hours per week. The Diplôme de Boulangerie comprises three modules covering everything from lamination processes and bread shaping, to pre-fermentation methods and gluten-free alternatives. As you progress the techniques taught become move advanced to develop your abilities in a structured manner.
  • Who is this programme for?
    These comprehensive pastry and baking courses are recommended for students who want to learn and master the full spectrum of pâtisserie and boulangerie techniques. We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.

    The programme is suitable if:
    • You wish to enter a career working in a professional kitchen (pâtisserie, restaurant or hotel) and want the training to become a professionally trained pastry chef or baker, whether artisan or as an employee in a bakery company
    • You are a professional chef of entrepreneur and wish to learn classic French techniques to set up your own pastry or bakery business
    • You love baking, always wanted to learn 'the right way' to do things in the kitchen and want to acquire essential boulangerie theory and practical knowledge
    • You wish to learn professional baking and pastry skills within a gap year or for use during a ski season
  • What qualification will I gain?
    Successful graduates of the Diplôme de Pâtisserie and the Diplôme de Boulangerie will earn two individual Le Cordon Bleu diploma qualifications, celebrated in many countries across the world. It is for this reason that many top restaurants, hotel groups and other employers attend our Careers Forum each term to meet our students for post study work opportunities.

    Examples of potential positions include:
    • Pastry Chef
    • Pastry consultant
    • Baker
    • Bakery manager
    • Food entrepreneur
    • Specialised viennoiseries baker

    The Diplôme de Pâtisserie 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.

    The Diplôme de Boulangerie has been accredited as a “Customised Qualification” by national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 3 using Ofqual’s Regulated Qualifications Framework (RQF) level descriptors.
  • Finance
    At Le Cordon Bleu London we offer scholarship opportunities to help students with the costs of studying at our school. If studying culinary arts, wine or management has always been a dream, our yearly Julia Child Scholarship could be just the way to achieve it. Please note that we can currently only accept applications from UK residents for this scholarship.

    Unfortunately, now that the Government's Professional & Career Development Loan scheme has been discontinued, there are currently no loans of this type available to help finance studies at the institute.
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    Jun 28, 2024 - Mar 21, 2025 ( Standard )
    Sep 27, 2024 - Jun 20, 2025 ( Standard )
    Jan 6, 2025 - Sep 12, 2025 ( Standard )
    Mar 28, 2025 - Dec 12, 2025 ( Standard )

This course includes:

Enquire about this course


  • luciana
    Le Cordon Bleu gave me a big jump in my career. The training gave me confidence and with that came more confidence. I wanted to show to everyone what I learnt during my time at the school and that's why I decided to apply for Masterchef The Professionals.
    Luciana Berry - Private Chef and Caterer
  • alexei4
    I had high expectations of Le Cordon Bleu but it turned out to be grander and more exciting than I could imagine. Enthusiastic teachers, well-designed courses and high standards in everything – this was exactly what I needed.
    Alumnus Alexei Zimin - Chef, TV Personality and Journalist

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