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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
  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 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

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
9,800 $ 8,500 $ 9,300 $ 24,700 $
LONG TERM PROGRAMMES NEW TERM

Winter Term: 10 February 2025 (07 February 2025 for Orientation & Hygiene Session)
Spring Term: 12 May 2025 (09 May 2025 for Orientation & Hygiene Session)

*Basic Level programme start dates.
Özyeğin Üniversitesi Çekmeköy Kampüsü Nişantepe Mah. Orman Sok. No:33 Çekmeköy/İstanbul
Tel: +90 216 564 9398
E-Posta: lecordonbleu@ozyegin.edu.tr

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