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Create Exceptional Showpieces

Transform your everyday ingredients into exquisite desserts! The Cordon Bleu Pastry program is designed for you to master French pastry and baking techniques found in the finest pastry shops worldwide. This program acts as a passport into an exciting and dynamic career in pastry.

Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide

4 intakes each year: January, April, July, October


Key Information

Learn the techniques of the great masters from basic to advanced levels and explore a whole range of creations, trends and innovations in the art of dessert making

: 9 months

Structure: 3 levels, 3 months each

Hours per week: Approx. 15 hours

Teaching method: Chef Demonstration, Practical, Theory Class

Entry requirements: High school diploma or equivalent. No prior culinary experience is required

World Class Pastry Chef Instructors

Learn from world class authentic French Pastry Chefs that have earned some of the highest honours in the pastry profession. At Le Cordon Bleu, your instructor could be a Meilleur Ouvrier de France, a Master Sculptor or have experience working in a Michelin starred restaurants. Intimate class sizes ensure that you receive personalized attention, mentoring and feedback after every class in a positive and motivating environment.

.Meet your Instructors

Pâtisserie de Base


11 weeks • Certificate

Basic Pastry is designed to give you a strong foundation on which to build the basic skills and knowledge of French Patisserie. This programme teaches students techniques for doughs, basic entremets, piping techniques and traditional cakes and tarts. Techniques will reappear throughout the term in order to familiarize you with their various applications.
  • Introduction to French pâtisserie

  • Basic doughs and fillings

  • Mousses, traditional desserts and cakes

  • Classic techniques and basic decoration

Pâtisserie Intermédiaire


11 weeks • Certificate
Pâtisserie de Base

As you begin to master fundamental techniques such a making a pastry cream or genoise sponge, your proficiency will allow you to focus more on decoration. Intermediate pastry will also introduce you to gateaux, viennoiserie, restaurant desserts and more advanced chocolate work.
  • Refine artistic and decorative skills

  • Variations on restaurant desserts

  • Introduction to chocolate: tempering and dipping

  • Caramel, nougatine and sugar work

Pâtisserie Supérieure


11 weeks • Diploma
Pâtisserie Intermédiaire

The Superior Pastry combines all the knowledge, techniques & artistic skills earned, and encourages you to personalize every piece of work. You will produce complex and highly decorated creations including a wedding cake, chocolates and a sugar showpiece. You will be encouraged to develop your creative flair using the latest techniques.
  • Dessert menus

  • Decoration and presentation, flavour, aroma and spices

  • Hand-dipped and moulded chocolates

  • Sculpture and display in chocolate and sugar


  • Daron
    I realized I always wanted to be in the kitchen with my mom, but not necessarily watch her cook, but rather have her move aside and let me do the cooking. That's really when I realized that this is what I want to do, this is what I want my life to be about.
    Daron Nazirganian - Diplôme de Pâtisserie 2015
  • melanie
    The people here are incredible! Obviously there is the learning experience, but also the ability to meet people from around the world and hear about what food means to them.
    Melanie Moller - GRAND DIPLÔME® 2015
  • sarah2
    ... that's the key to the Cordon Bleu experience - we have amazing Chefs who want to teach us everything they know - and we need only ask. We have the opportunity to learn that goes far beyond the demos, practicals and the workshops.
    Sarah Fudge - Diplôme de Cuisine 2013

Admissions Requirements

Prospective students must:


Application Checklist

To complete your application package, please submit the following:


Term Dates & Prices

Select a date
Jul 5, 2024 - Mar 21, 2025 ( Standard , in English )
Oct 4, 2024 - Jun 20, 2025 ( Standard , in English )
Jan 6, 2025 - Sep 19, 2025 ( Standard , in English )
Apr 4, 2025 - Dec 19, 2025 ( Standard , in English )
Jul 4, 2025 - Mar 20, 2026 ( Standard , in English )
Oct 3, 2025 - Jun 19, 2026 ( Standard , in English )
Jan 2, 2026 - Sep 18, 2026 ( Standard , in English )
Apr 3, 2026 - Dec 18, 2026 ( Standard , in English )
Jul 3, 2026 - Mar 19, 2027 ( Standard , in English )
Oct 2, 2026 - Jun 18, 2027 ( Standard , in English )

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