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Superior Pâtisserie is separated into specialized areas: Restaurant Desserts, Chocolate Work and Decorative Sugarwork. It combines the knowledge, techniques and artistic skills of the Basic and Intermediate levels and encourages students to personalize their work and to be more artistic.

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  • Course Structure
    • Gateaux, tarts and contemporary cakes
    • Petits fours and cakes
    • Chocolate – advance techniques
    • Sugarwork – cooking, colouring, pulling and blowing
    • Decoration and presentation
  • Who is the programme for?

    1. There is no upper age limit to studying at Le Cordon Bleu Dusit. However, we recommend that you are at least 17 years old by the commencement date of your course.

    2. Applicants must have successfully completed Year 9 or equivalent at secondary level education.

  • What qualification will I gain?
    • Certificate of Attendance 'Superior Pâtisserie'
    • Diplôme de Pâtisserie
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