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Show your creativity in preparing exquisite desserts with advanced culinary techniques from around the world. The Diplôme de Pâtisserie is recognized as one of the most respected and comprehensive in the art of pastry and confectionery.

Composed by the certificates Basic Pâtisserie, Intermediate Pâtisserie e Superior Pâtisserie, The Diploma brings together French culinary techniques from classic to modern desserts, which are part of contemporary gastronomy. Through demonstrative and practical classes guided by highly qualified chefs, you will also have access to trends in the art of Pâtisserie.

Get your diploma and have a promising career in gastronomy!

Important Information

Duration
  • Approximately 9 months (Morning Class)

Hours a week
  • 14 hours approximately: (Monday and Tuesday from 7am to 1pm)
Value
  • R$ 83.000,00 + registration R$ 1.654,00*
    * net value without local taxes or international fees
Included items
  • Uniforms, didactic material and utensil kit
Forms of Payment
  • Debit/credit card*
  • Bank payment slip
    *These times may be altered according to course load requirements.
    *Start and end dates are subject to change.
    *Shifts are subject to a minimum number of students
    *A card transaction fee will be added to the transaction.
    * The installment payment will be made according to the number of months of the course

Deadline
  • All applicants who require a student visa or who have not paid the full balance (registration fee, minimum payment of 10% and remaining course fee) must do so no later than four (04) weeks before the start of the course.
Requeriment
  • There is no requirement for prior knowledge of gastronomy. Just the requirement of a completed High School Diploma or equivalent document and being over 18 years old. To obtain the Diplôme de Pâtisserie, you need to complete the certificates: Basic Pâtisserie, Intermediate Pâtisserie e Superior Pâtisserie.


Diploma Details

  • Who is this programme for?
    The Diplôme de Pâtisserie is suitable for students who wants to have a complete training on gastronomy and to work on the area.
  • What are the entry requirements?
    There is no requirement for prior knowledge about gastronomy. Only the requirement of the Diploma of Second Degree or equivalent document. To obtain the Diplôme de Pâtisserie you will need to complete the certificates: Basic Pâtisserie, Intermediate Pâtisserie and Superior Pâtisserie.
  • What qualification will I gain?
    A course that provides the student with the basic levels to the advanced levels of French confectionery, through demonstrative and practical classes. The content is composed of classic techniques and recipes to illustrate them. The diploma of Pâtisserie is a composition of levels: basic, intermediate and superior certificates. The teaching-learning methodology provides classes taught by experienced chefs, practice in individual spaces, individual mise-en-places, sensory experiences, daily self-assessments with feedback from chefs, all in an unique kitchen with up to most technology and infrastructure, within the international standards of Pâtisserie. In the Pâtisserie Diploma, the student will learn: Basic Techniques | Using the Confectioner's Bag | Decoration with Cone | Confectioner's Cream | Butter Cream | Genoise and Creme Anglaise | English | Pâte À Choux | Variety Of Biscuits | Dacquoise | Genoa Bread | Joconde | Black Forest Cake | Moka Cake | Cake Success | Candied Fruit Cake | Lemon Cake | Normandy Pie | Fraisier | Paris-Brest | Madeleines | Puff Pastry | Mille feuille | Apple Chausson | Dacquoise Pistache | Blackberry and Raspberry tarts| Orange and Praliné Javanais | Succès Pistache | Pre-dessert | chocolates for easter. All these techniques allow the development of these fantastic recipes you learn here, with all the secrets ofor the perfect execution.
  • Terms and Dates

    Term Dates & Prices

    Select a date
    2022
    Jan 17, 2022 - Sep 20, 2022 ( Standard , in Portuguese )
    R$ 83,000.00
    Apr 8, 2022 - Dec 13, 2022 ( Night , in Portuguese )
    R$ 84,100.00
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