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3 months 20 classes

You learn cotemporary restaurant desserts; hot & cold restaurant desserts, including soufflé, contemporary cakes, tarts, and buches. Another important part in Superior level is the Art of chocolate; Mousse cakes, tempering of chocolates, hand-dipped & molded chocolates, mixing different chocolates and textures, chocolate boxes and flowers, sculpture and display. Also you are introduced to Artistic sugar creations.

Diplôme de Pâtisserie Details

  • Intermediate Pâtisserie
  • Superior Pâtisserie
  • Requirements
  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    2020
    Nov 9, 2020 - Jan 16, 2021 ( Standard )
    ₩ 7,460,000
    Nov 14, 2020 - Apr 3, 2021 ( Saturday )
    ₩ 7,460,000
    Jan 18, 2021 - Apr 3, 2021 ( Standard )
    ₩ 7,460,000
    2021
    Apr 5, 2021 - Jun 19, 2021 ( Standard )
    ₩ 7,460,000
    Apr 10, 2021 - Oct 9, 2021 ( Saturday )
    ₩ 7,460,000
    Jun 21, 2021 - Oct 9, 2021 ( Standard )
    ₩ 7,460,000
    Oct 11, 2021 - Dec 24, 2021 ( Standard )
    ₩ 7,460,000
    Jan 3, 2022 - Mar 26, 2022 ( Standard )
    ₩ 7,460,000
    2022
    Mar 28, 2022 - Jun 18, 2022 ( Standard )
    ₩ 7,460,000
    Mar 28, 2022 - Oct 2, 2022 ( Saturday )
    ₩ 7,460,000
    Jun 20, 2022 - Oct 1, 2022 ( Standard )
    ₩ 7,460,000
    Oct 4, 2022 - Dec 24, 2022 ( Standard )
    ₩ 7,460,000

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