Develop your pastry skills! Courses range from initiation, short courses, and basic through advanced pastry techniques to boutique-style desserts, world delicacies, and precise techniques. The pastry programmes are divided into three levels: basic, intermediate, and superior. All three levels in pastry must be successfully completed to hold the Pastry Diploma.
BASIC PASTRY
This certificate course can be completed in either 11 weeks (standard) or 5 weeks (intensive), which is an introductory into classic French pastry. This programme teaches students techniques for doughs, basic entremets, piping techniques, and traditional cakes and tarts.
INTERMEDIATE PASTRY
This certificate course can be completed in either 11 weeks (standard) or 5 weeks (intensive). This course introduces students to implement all the basic techniques learned and apply them to more advanced levels of pastry. The programme focuses on chocolate piping, classical French entremets, basic boulangerie, ice cream and sorbets, and chocolate tempering and glacage.
SUPERIOR PASTRY
This 3-month certificate is the final level in achieving the Pastry Diploma and prepares students for their professional career as a Pastry Chef. Students will gain the utmost advanced techniques in pastry, including contemporary plated desserts, tarts, petits fours, sugar showpieces, including pulling, casting color and blowing, and entremets design and decoration.
Learn from world-class, authentic French Pastry Chefs who 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 restaurant. Intimate class sizes ensure that you receive personalized attention, mentoring, and feedback after every class in a positive and motivating environment.
Practice and replicate recipes in professionally equipped kitchens designed with individual workspaces, including gas ovens, refrigerated granite countertops for chocolate sculptures, and copper pots and sugar lamps for sugar art. These facilities have been designed with the support of our Le Cordon Bleu Master Chefs to ensure that the most refined edible sculptures are created.
Our chefs have experience in renowned pastry shops. Under their guidance, you will learn the skills and techniques, including sugar skills, chocolate tempering, decorating skills, and beautiful presentation skills, as they share their knowledge and expertise. As you progress, you will have the confidence and knowledge to create your very own masterpieces.
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.
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.
... 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.
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