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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

    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.

  • Who is the programme for?
    Prerequisite: None
  • What qualification will I gain?
    Pastry Diploma
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    2019
    Apr 6, 2019 - Sep 21, 2020 ( Saturday , in Japanese )
    ¥ 2,600,000
    Apr 6, 2019 - Sep 22, 2019 ( Intensive , in English )
    ¥ 2,600,000
    Apr 6, 2019 - Sep 22, 2019 ( Intensive , in Japanese )
    ¥ 2,600,000
    Jun 30, 2019 - Dec 22, 2019 ( Intensive , in Japanese )
    ¥ 2,600,000
    Jun 30, 2019 - Dec 22, 2019 ( Intensive , in English )
    ¥ 2,600,000
    Sep 28, 2019 - Mar 29, 2020 ( Intensive , in Japanese )
    ¥ 2,600,000
    Sep 28, 2019 - Mar 29, 2020 ( Intensive , in English )
    ¥ 2,600,000

Testimonials

  • Venus Kwan_Pastry Diploma English 2014
    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
    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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