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Our Diplôme de Pâtisserie is recognized globally as one of the most respected culinary qualifications in pastry and baking. Through the study of this programme, you will become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces.
The pastry diploma comprises three certificates: Basic, Intermediate and Superior. As you progress, the techniques taught become more advanced to develop your abilities in a structured manner.

Intakes: January, April, July & October.

Key Information

Duration: 9 months
Total fees: ¥160,800 (Tuition fee: ¥144,000  Admissions Fee:¥3,000  Uniforms and tools Fee: ¥13,800)
Age:  At least 17 years of age
Entry requirements: Senior high school diploma or equivalent to 11th grade student, fluent in Chinese
Class Language: The classes are taught in French or English, with spontaneous Chinese interpreter.

Course Details

  • Course Structure
    Stage One:Basic Pâtisserie(3 months 11 weeks – 200 hours)

    Basic Pâtisserie is designed to give students a strong foundation on which to build their Pâtisserie skills and knowledge. As students progress, they learn to prepare a wide selection of desserts and pastries through practical sessions and demonstrations. This exciting course introduces the various concepts, properties and applications of Pâtisserie which are essential for working in the industry.

    Core Units
    • Standard Pâtisserie Skills
    • Kitchen Operation 1
    • Food Safety and hygiene in Catering
    Core Objectives
    • Demonstrate fundamental basic Pâtisserie preparations and baking techniques including:
      1. knife skills
      2. elementary sugar cooking techniques
      3. tart production techniques
      4. basic pastry doughs e.g. short crust, sweet dough and puff pastry
      5. simple breads
      6. petits fours baking skills
      7. basic entremets skills
      8. piping techniques
    • Identify French culinary terms
    • Completion of Level 2 Food Safety Certification
    • Follow health, safety and hygiene regulations
    • Identify wine & alcoholic beverages
    • Obtain basic cheese knowledge
    • Develop personal kitchen organization and management skills
    Stage Two:Intermediate Pâtisserie(3 months 11 weeks – 200 hours)
    Prerequisite: Basic Pâtisserie

    During Intermediate Pâtisserie you begin to master fundamental techniques, such as making a génoise sponge, and your proficiency will allow you to focus more on decoration. You will also be introduced to sugar sculpting and more advanced chocolate work, developing skills such as chocolate piping and casting, and preparing restaurant-style desserts. Under the guidance of our chefs, you are able to develop essential artistic skills.

    Core Units
    • Viennoiserie and French Baguette
    • Chocolate decoration techniques
    • Cream and stuffing produ Sweet dough and Baguette techniques ction techniques
    • Kitchen Operation 2
    • Food Safety and hygiene in Catering
    Core Objectives
    • Implement all the basic techniques learned and apply them to fundamental advanced Pâtisserie and bakery preparation techniques including:
      1. chocolate piping techniques
      2. elementary cake decoration techniques
      3. introduction to viennoiserie e.g. brioche, croissant.
      4. developing chocolate skills
      5. classical French entremets
      6. introduction to hot and cold plated desserts
      7. chocolate centerpiece skills
      8. tempering technique
    • Follow health, safety and hygiene regulations
    • Experience food and wine pairing
    • Study cheese production knowledge
    • Extrapolate personal kitchen organization and management skills
    Stage Three:Superior Pâtisserie(3 months 11 weeks – 200 hours)
    Prerequisite: Intermediate Pâtisserie

    Superior Pâtisserie combines all the knowledge, techniques and artistic skills previously acquired and encourages you to personalize your work. Practical sessions, demonstrations and theory lessons help you gain a thorough understanding of the principals involved, with a strong focus on developing advanced levels of artistic and creative work. Superior Pâtisserie students will also learn to host formal events which provide a taste of working in the industry - producing food in quantity, working in team to a deadline and exposure to the hospitality environment and create desserts with high quality in both aesthetics and flavors.

    Core Units
    • Hot and cold contemporary plated desserts for restaurants
    • Petits fours and chocolate production techniques
    • Afternoon tea and event organization
    • Sugar cooking techniques and decoration
    • Kitchen Operations 3
    • Food Safety and hygiene in Catering
    Core Objectives
    • Master advanced techniques and confectionery methods including:
      1. hot and cold contemporary plated desserts for restaurants
      2. decoration and presentation
      3. entremets design and decoration
      4. contemporary pated desserts
      5. confectionary and molded chocolate
      6. international boulangerie techniques
      7. Artistic cooked sugar centerpiece techniques e.g. pouring, pulling, casting, colour, marbling and blowing
      8. seasonal and market influences on Pâtisserie
    • Meet health, safety and hygiene regulations
    • Analyse sweet wine and dessert pairing
    • Discover cheese beyond taste
    • Establish personal kitchen organization and management skills
  • Teaching method

    Chef Demonstration, Practical Class, Theory Class

  • What Qualification will I gain?

    Diplôme de Patisserie

  • Assessment

    Your competency will be assessed through practical and theory examinations

  • Campus Location

    Building 1 No. 1458, South Pudong Road Shanghai China

  • Career Paths

    Head Chefs, Business Owners, Brand Owners, Food Writers/Journalists/Lecturers etc.

  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    Apr 3, 2017 - Dec 22, 2017 (Standard, in Chinese)
    CNY 160,800.00
    Jul 3, 2017 - Mar 30, 2018 (Standard, in Chinese)
    CNY 160,800.00
    Oct 9, 2017 - Jun 22, 2018 (Standard, in Chinese)
    CNY 160,800.00
    Jan 4, 2018 - Sep 28, 2018 (Standard, in Chinese)
    CNY 160,800.00
    Apr 4, 2018 - Dec 21, 2018 (Standard, in Chinese)
    CNY 160,800.00
    Jun 28, 2018 - Mar 29, 2019 (Standard, in Chinese)
    CNY 160,800.00
    Oct 10, 2018 - Jun 21, 2019 (Standard, in Chinese)
    CNY 160,800.00
    Jan 4, 2019 - Sep 27, 2019 (Standard, in Chinese)
    CNY 160,800.00
    Apr 4, 2019 - Dec 20, 2019 (Standard, in Chinese)
    CNY 160,800.00
    Jun 28, 2019 - Mar 29, 2020 (Standard, in French, Chinese)
    CNY 160,800.00


  • Hu Xiaoye
    The nine months at Le Cordon Bleu were really fruitful and influential. But for me, the most important achievement is not the hundreds of pastry recipes that I have learned, but the professional attitude that is showcased through our chef’s own actions all along the experience – that a clear mind, preparations and organized work are always the key elements to deliver a perfect dish.
    Hu Xiao Ye – Pastry Diploma – Co-founder / Pastry Chef
  • Jasper Law
    It was an honor to pursue my studies in Le Cordon Blue Australia, which provided me with the knowledge for my career development in the Food and Beverage industry. The program was very interactive between the lecturers and the chefs. I had an enriching learning experience – not only in understanding about food and wine but also on practical management knowledge. I would recommend anyone who has the same interest as me in the F&B industry Le Cordon Bleu – a place for knowledge advancement.
    Jasper Law – Le Cordon Bleu Australia – International Restaurant Management - Executive Chef
  • Bobo Lee
    The studying at Le Cordon Bleu has offered me great help – it has built a solid foundation for my professional skills as well as a platform to develop my future career. I have been embracing a lot of industry opportunities with the help of Le Cordon Bleu.
    Bobo Lee – Pastry Diploma – Pastry Chef / Brand Founder
  • Cai Wen Bo
    My culinary voyage began as I entered Le Cordon Bleu. The cooking techniques and theories are totally different from what I have learned before. Studying at Le Cordon Bleu has turned a new page on my life.
    Cai Wen Bo – Cuisine Diploma - Cuisine Chef / Business Owner
  • Ronny Chiu
    The study at Le Cordon Bleu has enabled me to plan and manage kitchen operations in a more systematic and scientific manner. The comprehensive and systematic culinary training has laid a solid foundation for my future development.
    Ronny Chiu – Cuisine Diploma – Cuisine Chef / Business Owner


With the huge success of previous three seasons of “Le Cordon Bleu Feeding the Dream Scheme – Culinary Competition for Scholarship” held in the Great China area and Taiwan, Le Cordon Bleu will hold a new round of Culinary Competition to echo the brand new establishment of Le Cordon Bleu international campuses in Shanghai, Kaohsiung and Taichung.
This year, the Culinary Competition will be held mainly in the area of the Great China with participants from Mainland China, Taiwan, Hong Kong and Macau. The whole event which lasts for several months will be conducted through uploading of videos and on-site competitions, spontaneously shared with the world audiences through internet. A number of unique prizes are provided to people who participate to vote to support the next Chinese Culinary Star in their mind, to inspire the national passion for gourmet and culinary art.