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Superior Pâtisserie is a full-time course that combines all the knowledge, techniques and artistic skills previously acquired and encourages you to personalise your work. Practical sessions, demonstrations and theory lessons help you gain a thorough understanding of the principles involved, with a strong focus on developing advanced levels of artistic and creative work.

The Superior Pâtisserie certificate is the final stage of our Diplôme de Pâtisserie.


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


Key information

Duration: 3 months | 1 term
Price: £8,220
Diploma fees include: ingredients, learning materials
Hours per week: approximately 15 to 18 hours 
Entry requirements: Intermediate Pâtisserie certificate

Please note that in order to successfully complete our Superior Pâtisserie Certificate, students will be required to handle alcoholic beverages and beef or pork derivatives within a culinary context.



Superior Pâtisserie Certificate Details

  • Course Structure

    The course ties together the knowledge and the artistic skill discovered in the Basic and Intermediate certificates. During the length of the course you will aim at perfecting your skills through the development of your own personal interpretation and artistic creativity. It will include:

    • Master advanced international bakery techniques and confectionery methods including:
      • mastery of plated desserts
      • decoration and presentation
      • entremet design and decoration
      • contemporary plated desserts
      • confectionery and moulded chocolate
      • artistic cooked sugar centrepiece techniques e.g. pouring, pulling, casting, colour, marbling and blowing
      • identifying seasonal and market influences on pastry products
    • Meet health, safety and hygiene regulations
    • Pâtisserie history - past, present and future
    • Discover cheese beyond taste
    • Establish personal kitchen organisation and management skills

    Superior Pâtisserie students host a formal Afternoon Tea event which provides a taste of working in the industry - producing food in quantity, working in team to a deadline and exposure to the hospitality environment. The Afternoon Tea event is unique to London school and contributes to students' overall grade.

  • Who is this programme for?

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

  • What qualification will I gain?

    This diploma course 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.

  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    Sep 27, 2024 - Dec 13, 2024 ( Standard )
    Jan 6, 2025 - Mar 21, 2025 ( Standard )
    Mar 28, 2025 - Jun 20, 2025 ( Standard )
    Jun 27, 2025 - Sep 12, 2025 ( Standard )
    Sep 26, 2025 - Dec 12, 2025 ( Standard )
    Jan 9, 2026 - Mar 27, 2026 ( Standard )
    Apr 2, 2026 - Jun 26, 2026 ( Standard )
    Jul 3, 2026 - Sep 18, 2026 ( Standard )
    Sep 25, 2026 - Dec 11, 2026 ( Standard )
    Jan 8, 2027 - Mar 26, 2027 ( Standard )
    Apr 2, 2027 - Jun 25, 2027 ( Standard )


  • 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
  • peggy2
    Studying at Le Cordon Bleu was the stepping stone in my career. I learned the proper techniques from the best chefs and how to be highly meticulous and hard working. I would definitely recommend the school to anybody with a serious passion for food!
    Peggy Porschen, Cake Designer and Creative Director

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