The Diplôme de Pâtisserie Le Cordon Bleu offers students the most rigorous and comprehensive program in classic French Pastry techniques available today.

The Diplôme de Pâtisserie is awarded when is awarded when the student has successfully completed the Basic, Intermediate and Superior levels. Students can only register for one level (e.g. : Basic) and can continue to another level later on (in a limited time frame). Even with previous professional experience, students must begin with the basic level before accessing the next level.

The student will receive a certificate for each level completed. After successful completion of the Diplôme de Cuisine and the Diplôme de Pâtisserie the Le Grand Diplôme is awarded.

All demonstrations are given in French and translated into English.

BASIC PASTRY* (B)

This level is an introduction to French pâtisserie and presents the fundamental techniques of pastry doughs, creams and fillings necessary to achieve successful creations.

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

Consult the next course dates

PATISSERIE INTERMEDIAIRE (I)

• Artistic decorative skills
• Variations on restaurant desserts
• Savory petits fours
• Introduction to bread baking
• Mastering Bavarian creams and mousses
• Caramel and nougatine
• Introduction to chocolate: tempering & dipping

Consult the next course dates

PATISSERIE SUPERIEURE (S)

The purpose of this course is to enable students to develop their own personal creativity, to perfect their artistic talent and to prepare them for their professional life. They will study:

• Modern, traditional and prestigious restaurant desserts: Modern entremets, tarts, Yule logs and petits fours. Emphasis on decoration and 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 sculptures for a center pieces.
• Artistic Sugar Creations: Techniques of cooking, coloring and pulling sugar Pulled sugar flowers & ribbons. Blown sugar spheres.

Consult the next course dates
Apply to the Diplôme de Pâtisserie

Schedule

The schedule for the cuisine program is based on 2 to 3 demonstrations and 2 to 3 practical classes per week

Le Cordon Bleu offers 2 Intensive courses per year: in June for the basic level and in November for all levels. The course follows the same curriculum as the standard program. These programs are intensive, (6 to 9 hours per day, 6 days a week) and students can only take one at a time : cuisine or pastry.

Internship *

After successfully completing the Diplôme de Pâtisserie, the most deserving students have the possibility of perfecting their skills through a 2-month internship in renowned Parisian establishments. A good level of French is required for the internship.

The total cost for the Diplôme de Pâtisserie is 18 900 € (The uniform and the equipment are included.)

French Culinary arts & Wine Planning a career in catering? You would like to open your own Coffee Shop? After the Pastry Diploma, complete your training with the Wine and Management Program (Combined Diploma: 35 500€). Contact us for further details.