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Diplôme de Pâtisserie
Basic, Intermediate and Superior Pastry

The Pâtisserie Diploma is earned when the student successfully completes the Basic, Intermediate and Superior pastry courses. The student will also receive a certificate for each level completed.

BASIC PÂTISSERIE COURSE* (PB)

Translated into English Patisserie Paris

Introduction to French pâtisserie

Basic doughs
Introduction to creams & fillings
Traditional desserts & cakes
Classical techniques, basic decoration
Masking & glazing
Introduction to yeast doughs (croissants & brioches)
Basic French pâtisserie terminology

INTERMEDIATE PÂTISSERIE COURSE (PI)

Translated into English

Prerequisite : Basic Pâtisserie Certificate

Artistic decorative skills

Variations on restaurant desserts
Savory petits fours
Introduction to breadbaking
Mastering bavarian creams & mousses
Caramel & nougatine
Introduction to chocolate : tempering & dipping

SUPERIOR PÂTISSERIE COURSE (PS)

Translated into English Patisserie Paris

Prerequisite: Intermediate Pâtisserie Certificate

Modern, traditional and prestigious restaurant desserts: Modern entremets, tarts, Yule log and petits fours. Emphasis on decoration & presentation. In-depth study of flavors, aromas and spices.

Chocolate Art: Tempering, molded chocolate candies, mixing different chocolates and textures, chocolate boxes and flowers, molding chocolate shapes and sculpture for a center piece.

Artistic Sugar Creations: Techniques of cooking, coloring & pulling sugar. Pulled sugar flowers & ribbons. Blown sugar spheres.

The Diplomas or Le Grand Diplôme are the best programs for the ambitious students looking for a complete culinary training. Students applying to the Diplôme de Pâtisserie benefit from a tuition reduction.

The total cost of Le Diplôme de Patisserie is 18 500 €

* The uniform and the equipment are included.

Le Grand Diplôme is awarded after obtaining the Diplôme de Cuisine and the Diplôme de Pâtisserie.

Find out about course dates and availability

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