Patisserie
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Diplôme de

Le Cordon Bleu’s Diplôme de Pâtisserie is one of the most respected culinary qualifications in the world. Students who successfully complete our pâtisserie qualifications will learn all of the professional techniques required to progress in a range of exciting career opportunities. Students will be taught by our team of classically trained teaching chefs all of whom have experience working in senior positions in the world’s finest hotels, patisseries and Michelin-starred restaurants.

Students who complete the Basic, Intermediate and Superior Pâtsserie levels, each of which lasts for 6 hours a day, 2 days a week, and 120 hours in total, are awarded “Diplôme de Pâtisserie”.

Basic Pâtisserie

  1. Demonstrate fundamental basic patisserie preparations and baking techniques including:
    • Knife skills
    • Elementary sugar cooking technique
    • Sweet and salty tart production techniques
    • Pâte levées-feuilletée for viennoiserie production
    • Basic dough
    • Simple breads
    • Petits fours baking skills
    • Basic entremets skills
    • Piping techniques
  2. Identify the basic French culinary terms
  3. Follow health and safety regulations
  4. Develop personal kitchen organization and management skills

Intermediate Pâtisserie

  1. Implement all of the basic techniques learned and apply them to the the advanced patisserie and bakery preparation techniques including:
    • Basic cake decoration
    • Introduction to sugar work
    • Introduction to viennoiserie production, i.e. croissant, brioche
    • Classical French entremets
    • Introduction to hot and cold plated desserts
    • French boulangerie techniques
    • Chocolate centre piece skills
    • Chocolate piping techniques
    • Developing chocolate skills
    • Tempering technique
  2. Build on their existing French culinary terminology,
  3. Follow health, safety and hygiene regulations
  4. Extrapolate personal kitchen organization and management skills

Superior Pâtisserie

  1. Master advance international bakery techniques and confectionary methods,Including:
    • Mastery of plated desserts
    • Decoration and presentation
    • Entremets design and decoration
    • Contemporary plated desserts
    • Confectionary and moulded chocolate
    • International boulangerie techniques
    • Artistic cooked sugar centerpieces i.e pouring, pulling, casting, color marbling, and blowing techniques
    • Seasonal and market influences on pastry products
  2. Meet health, safety and hygiene requirements
  3. Create new recipes using ingredients
  4. Establish personal kitchen organization and management skills
Basic Pastry
Certificate
Intermediate Pastry
Certificate
Superior Pastry
Certificate
DIPLÔME DE
PATISSERIE
Period of Study:
11 Weeks – 120 Hours
Period of Study:
11 Weeks – 120 Hours
Period of Study:
11 Weeks – 120 Hours
Period of Study:
33 Weeks
Tuition for International Students: 8.860$ Tuition for International Students: 7.585$ Tuition for International Students: 8.547$ Tuition for International Students: 22.665$
Terms Starting Dates End Dates
Summer Term* July 29, 2019 September 20, 2019
Fall Term  October 7, 2019 December 20, 2019
Winter Term   Starting by February 2020 Exact Date to be Announced

* Summer Term; Intensive Course; Basic levels only