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Pastry Diploma

Tokyo

Completion of the Basic, Intermediate and Superior Pastry certificates results in the award of the Le Cordon Bleu Pastry Diploma. Through a series of demonstration and practical sessions, students progressively learn the necessary skills to master the culinary art of Pastry, developing creative skills and learning established techniques to create classic and contemporary pastries, cakes and desserts served in the finest Pastrys, cafes and restaurants.

*Please note the intake dates may be subject to change. Were a change to occur, due to unforeseen events, the highest likelihood is that the change would not be for more than a day or two-variation.

Programme Details

  • Course Structure

    Basic Pastry Certificate: 162.5 hours

    Core Objectives

    • Demonstrate basic patisserie techniques such as :
      • Correct usage of kitchen utensils and tools
        (ex. knives, palettes knives, piping bags, rolling pins, cake moulds)
      • Handling of basic pastry ingredients
        (ex. praline, fondant, syrup, caramel)
      • reparation of basic pastries
        (ex.tarts, cookies, choux pastry, puff pastry, cakes, entremets, chocolate, ice cream, marzipan work)
      • Preparation of basic doughs, batters, and creams
        (ex. short crust pastry dough,shortbread pastry dough, choux pastry dough, puff pastry dough, sponge cake batter, yeast-based doughs, pastry cream)
      • Pastries using Japanese ingredients
      • Learn key French pastry terminology
      • Follow health safety and hygiene regulations
      • Develop kitchen organization and management skills


    Intermediate Pastry Certificate: 161 hours

    Core Objectives

    • Apply concepts learned in Basic to more advanced pastry techniques and theory such as :
      • Piping techniques
      • Simple entremet decorations
      • Introduction to sugar work
      • Viennoiserie (brioche, croissant, etc.)
      • Basics of chocolate
      • Classic French entremets(Opera, Fraisier, etc.)
      • Regional French pastries
      • Petits gateaux (small cakes)
      • Confectionery
      • Usage of pastry equipment /machines
      • Follow health, safely and hygiene procedures
      • Develop kitchen organization and management skills


    Superior Pastry Certificate: 162 hours

    Core Objectives

    • Demonstrate high-level pastry techniques and preparations such as :
      • Detailed chocolate work
      • Chocolate showpieces
      • Various chocolate bonbons
      • Creative petits gateaux (verrines, etc.)
      • Complex entremets
      • Hot and cold restaurant / plated desserts
      • Sugar work
      • Decoration and presentation using pastillage
      • Japanese confectionary (wagashi)
      • Collaborative production of small pastries for sale
      • Entremets design and presentation
      • Follow health, safety and hygiene regulations
      • Develop kitchen organization and management skills
  • Who is the programme for?
    Prerequisite: None
  • What qualification will I gain?
    Pastry Diploma
  • Term Dates & Apply
    Sorry. The information is not available at the moment.

Testimonials

  • Venus Kwan_Pastry Diploma English 2014_R
    The highlight during my time at Le Cordon Bleu was meeting all the experienced chefs and being able to learn from them the very classics of French Pastry with my classmates from around the world. The chefs at Le Cordon Bleu possess a great wealth of knowledge and being able to learn from them was both an honour and a privilege.
    Venus Kwan, Hong-Kong, Pastry Diploma, Le Cordon Bleu Tokyo, 2014
  • Josef Witana_R
    The speed of the general class and the tight schedule. Overcoming it comes to your dedication and love for what you are doing. When one does what he loves doing, I believe one is able to persevere and tackle any challenges without getting bored and giving up. Never get stressed, gauge the extent of your own abilities and focus on doing the little things correctly. Speed comes naturally but techniques are to be mastered.
    Josef Witana, Indonesia, Pastry Sous-Chef at Two Rooms, Aoyama, Tokyo, Pastry Diploma & Bakery Diploma,Le Cordon Bleu Tokyo, 2014

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