Pâtisserie

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 Pâtisserie 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

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
Identify the basic French culinary terms
Follow health and safety regulations
Develop personal kitchen organization and management skills

Intermediate Pâtisserie

Implement all of the basic techniques learned and apply them to 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
Build on their existing French culinary terminology,
Follow health, safety and hygiene regulations
Extrapolate personal kitchen organization and management skills

Superior Pâtisserie

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
Meet health, safety and hygiene requirements
Create new recipes using ingredients
Establish personal kitchen organization and management skills

Tuition for International Students

Basic Pâtisserie Certificate	Intermediate Pâtisserie Certificate	Superior Pâtisserie Certificate	Diplôme de Pâtisserie Certificate
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 – 360 Hours
10,000 $	8,700 $	9,500 $	25,200 $

LONG TERM PROGRAMMES NEW TERM
Winter Term: 16 February 2026 (13 February 2026 for Orientation & Hygiene Session) Spring Term: 11 May 2026 (08 May 2026 for Orientation & Hygiene Session) *Basic Level programme start dates.

LONG TERM PROGRAMMES NEW TERM

Winter Term: 16 February 2026
(13 February 2026 for Orientation & Hygiene Session)
Spring Term: 11 May 2026
(08 May 2026 for Orientation & Hygiene Session)

*Basic Level programme start dates.

Long Term Programs

Short Term Gourmet Courses

Long Term Programs

Short Term Gourmet Courses

Pâtisserie

Basic Pâtisserie

Intermediate Pâtisserie

Superior Pâtisserie

Anasayfa

Hakkımızda

Uzun Dönem Programlar

Kısa Gurme Kurslar

Başvuru Formları

İletişim

Özyeğin Üniversitesi

Uygulamalı Bilimler Fakültesi

L'Atelier Bleu Restoranı

Sürekli Eğitim Fakültesi

Destekçilerimiz

SSS

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