Le Cordon Bleu Logo

Diplome De Pâtisserie

Our Diplôme de Pâtisserie is recognized globally as one of the most esteemed culinary qualifications in pastry and baking. Programmes range from basic through advanced pastry techniques to boutique style desserts, world delicacies and precise techniques. The Diplôme de Pâtisserie is divided into three levels: basic, intermediate and superior, all three levels in pastry must be successfully completed to hold the Pastry Diploma.

Key Information


Basic Pâtisserie is designed to provide students with a solid foundation to build their Pâtisserie skills and knowledge. This 3-month certificate programme introduces classic French pastry, such as how to make various types of pâtisserie like pâte sablée, pâte feuilletée and choux paste. This programme teaches students selection of desserts and pastries through practical sessions and demonstrations.

Intermediate Pâtisserie students will begin to master fundamental techniques, such as cake decorating, advanced chocolate work, complex entremets and gâteaux production with a strong focus on plating and presentation during this certificate programme. This 3-month certificate programme introduces students to implement all the basic techniques previously learned and apply it to more advanced levels of pastry.
Prerequisite: Basic Pâtisserie

All programmes offer both a demonstration by our world-renowned chef instructors followed by a practical, hands on kitchen experience.

  • Demonstration: Students observe, take notes, and ask questions as one of our world-renowned chefs shares their special tips and techniques when it comes to creating a multitude of desserts and pastries.
  • Practical: Students follow their chef instructor into one of our state-of-the art professional kitchens. Here, students try their hand at creating the recipes using the demonstrated techniques with plenty of one-on-one guidance from their Chef instructor.

Request Information