Diploma in Pâtisserie Innovation

This innovative Level 4 diploma takes students advanced knowledge and skills in patisserie arts and develops them further, with an emphasis on innovation, design and creativity. A strong focus on business and recipe development also prepares students. Utilising demonstrations from Le Cordon Bleu teaching chefs, guest chefs and practical training, the diploma will enable students to:

Provide the skills, attitude and knowledge associated with advanced culinary techniques for pâtisserie arts and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels and restaurants.
▪ Build upon classical fundamental training in pâtisserie and develop skills in formulation of recipes, adaptation of ingredients and an in-depth understanding of the pâtisserie science related to recipe design and structure.
▪ Develop understanding of designing recipes incorporating science-based knowledge of flavour, texture and ingredient combining and apply pâtisserie techniques in an advanced capacity.
▪ Develop capability to manage hygiene, health & safety in workplace procedures and to contribute to the effectiveness of work teams.
▪ Prepare to construct their own dishes, create recipe specifications based on innovative techniques of their own invention.

Students are encouraged throughout their studies to take responsibility for their own learning, through the comprehensive use of self-reflective evaluation.

The programme will consist of ten chapters which bring students on a journey of concept design and ideation engaging in the creative and innovative process of patisserie product development and recipe creation, adjusting and substitution.
CHAPTERS IN PÂTISSERIE INNOVATION
Focusing on advanced technical skills and innovations, recipes, techniques and approaches to food sensitivities in pâtisserie arts, culinary substitutions, nutritional impact and reduced sugar approaches in pâtisserie.

• Creativity and Product Design
• Recipe Analysis and Formulation
• Pâtisserie Product development
• Sugars and Sweeteners
• Flour, Nuts and grains
• Sensory Qualities – Textures
• Sensory Qualities – Flavours (Analysis & Pairing)
• Global Chocolate and Confectionery Trends
• Frozen Desserts - Technology Influences

CONCEPT DESIGN AND PLANNING
Students will research, ideate and create recipes and products with emphasis on design, structure, newingredients, trends and application of nutrition guidance.

Learning encompasses techniques and ingredient formulation to create desserts while exploring the innovative trends of plating and design.

Students will apply learned understanding of harmony and balance in flavours, textures and design when creating pastry products and concept development.

An experimental approach and futuristic vision is emphasised while focusing on current consumer trends in respect to food choices and sugar alternatives in this innovative programme.

- Pâtisserie graduates who are looking to apply their skills and knowledge from previous learning and professional experience to advanced pâtisserie techniques and development.
- Professionally trained chefs looking to build on the foundations of pâtisserie chef training and develop skills in formulation of recipes, adaptation of ingredients and an in-depth understanding of the pâtisserie science related to recipe design and structure.
- New students who wish to add this diploma to a pâtisserie diploma course, to further enhance their studies and development with Le Cordon Bleu.

Qualification title: Diploma in Pâtisserie Innovation

SCQF level: 8

SCQF Credits: 38

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 the next leaders in the pastry arts sector. The hospitality and restaurant industries will welcome graduates of this course with graduates prepared for sought after positions on a global scale, as well as offering the potential to become business owners in their own right.

Examples of potential positions:
Pastry Chef
Development chef
Food and beverage executive
Food entrepreneur
Food product developer/researcher

Our Diploma in Patisserie Innovation requires students to have completed Le Cordon Bleu's Diplôme de Pâtisserie or Grand Diplôme, or have an equivalent culinary qualification.

Therefore, many students opt to study this as part of an integrated diploma with either the Diplôme de Pâtisserie or the Grand Diplôme.

Packaged options include:

• Diplôme de Pâtisserie with Pâtisserie Innovation
• Diplôme de Pâtisserie with Pâtisserie Innovation & Culinary Management.
• Diplôme de Pâtisserie with Pâtisserie Innovation & Internship Pathway.
• Diplôme de Pâtisserie with Pâtisserie Innovation, Culinary Management & Internship Pathway.
• Grand Diplôme® with Pâtisserie Innovation.
• Grand Diplôme® with Pâtisserie Innovation & Culinary Management.
• Grand Diplôme® with Pâtisserie Innovation & Internship Pathway.
• Grand Diplôme® with Pâtisserie Innovation, Culinary Management & Internship Pathway.