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During Intermediate Pâtisserie you will begin to master fundamental techniques, such as making a génoise sponge. As your techniques improve, so will your dexterity and time management, giving you the confidence to explore more challenging decorations.

You will also be introduced to sugar work and more advanced chocolate work, developing skills such as chocolate piping and casting, and preparing restaurant-style desserts. Under the guidance of our chefs, you are able to develop essential artistic skills.

Intermediate Pâtisserie is a full-time course and is the second certificate needed to complete our renowned Diplôme de Pâtisserie.


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


Key information


  • 3 months | 1 term (standard)
  • 6 weeks (intensive - summer & winter only)

  • £7,375 (standard)
  • £7,565 (intensive - summer & winter only)
Certificate fees include: ingredients, learning materials
Hours per week: approximately 15 to 18 hours (standard) or 30 hours (intensive - summer & winter only)
Entry requirements: Basic Pâtisserie certificate


Please note that in order to successfully complete our Intermediate Pâtisserie Certificate, 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.



Intermediate Pâtisserie Certificate Details

  • Course structure

    The development and perfection of essential artistic skills are the main focus of Intermediate Pâtisserie. During the three months of the course, you will:

    • implement all the basic techniques learned and apply them to fundamental advanced pâtisserie and bakery preparation techniques including:
      • chocolate piping techniques
      • elementary cake decoration
      • introduction to sugar work
      • introduction to viennoiserie e.g. brioche, croissant
      • developing chocolate skills
      • classical French entremets
      • introduction to hot and cold plated desserts
      • French boulangerie techniques
      • chocolate centrepiece skills
      • tempering technique
    • follow health, safety and hygiene regulations
    • Food waste
    • deepen your personal kitchen organisation and management skills.

    Le Cordon Bleu’s unrivalled teaching methods are based on learning and understanding classical cooking techniques through practice and discipline, and once mastered, can be applied to any cuisine in the world. The Intermediate Pâtisserie Certificate combines demonstrations and hands-on practical classes in professionally equipped kitchens.

  • Who is this programme for?

    To enrol for this certificate you need to have succesfully completed Le Cordon Bleu's Basic Pâtisserie Certificate.

  • What qualification will I gain?

    Qualification title: Le Cordon Bleu Intermediate Pâtisserie Certificate

    SCQF level: 6

    SCQF Credits: 19

    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.

  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    Mar 28, 2024 - Jun 21, 2024 ( Standard )
    Jun 28, 2024 - Sep 13, 2024 ( Standard )
    Aug 5, 2024 - Sep 20, 2024 ( Intensive )
    Sep 27, 2024 - Dec 13, 2024 ( Standard )
    Jan 6, 2025 - Mar 21, 2025 ( Standard )
    Feb 17, 2025 - Mar 27, 2025 ( Intensive )
    Mar 28, 2025 - Jun 20, 2025 ( Standard )
    Jun 27, 2025 - Sep 12, 2025 ( Standard )
    Aug 11, 2025 - Sep 19, 2025 ( Intensive )
    Sep 26, 2025 - Dec 12, 2025 ( Standard )
    Jan 9, 2026 - Apr 3, 2026 ( Standard )


  • john2
    You’ve got the teachers. You’ve got the different students from different cultures. Everything you would ever want when learning is in this school.
    Alumnus John Whaite - Baker, Cook, Chocolatier & TV personality
  • kong4
    The techniques I learned from my teaching chefs in nine months here would have taken me years to learn somewhere else.
    Alumnus Kong Suetrong - Executive Pastry Chef & Creative Director

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