Diplôme de Pâtisserie
Classical Pastry Chef Course

LONDON

French Pastry Techniques Diploma

Our Diplôme de Pâtisserie is recognised globally as one of the most respected culinary qualifications in pastry and baking. By enabling you to become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces, we pride ourselves on delivering the highest standards of professional pastry chef education and training.

The pastry diploma comprises three certificates: Basic, Intermediate and Superior. As you progress, the techniques taught become more advanced to develop your abilities in a structured manner.

Across your tuition, you will learn classic pâtisserie skills while developing your creative flair. Our Pâtisserie Chefs will lead demonstrations showing important techniques in creation and decoration of classic patisserie and contemporary restaurant desserts. Our team of classically trained teaching chefs possesses years of experience working in Michelin-starred restaurants and the industry’s finest kitchens.

We believe that it is essential to teach classical methods and techniques progressively, so that once you complete your diploma you will be able to apply your knowledge to any type of cuisine and adapt it to your future career.

The Diplôme de Pâtisserie can be completed in either 9 months or in 6 months of full-time study. With our Intensive 6-month diploma, Basic and Intermediate levels are completed in three months, with the Superior level completed through a further three months of study.

Our Diplôme de Pâtisserie may also be studied as an integrated diploma with Culinary Management or with Internship Pathway or with Pâtisserie Innovation and Wellness or simultaneously with our Diplôme de Boulangerie.

4 intakes each year: Winter, Spring, Summer or Autumn

Key information

Duration:

9 months | 3 terms (standard)
6 months | 2 terms (intensive summer & winter only))

Price:

£23,072 (standard)
£23,415 (intensive summer & winter only)

Diploma fees include: ingredients, uniforms, knife kit, learning materials

Hours per week:

Approximately 15 to 18 hours (standard)
Approximately 25 to 35 hours (intensive summer & winter only))

Entry requirements: evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

Please note that in order to successfully complete our Diplôme de Pâtisserie, students will be required to handle alcoholic beverages and beef or pork derivatives within a culinary context.

Please note: applications requiring a visa can close up to 12 weeks before the course start date.

Pastry Diploma Details

Testimonials

Studying at Le Cordon Bleu was the stepping stone in my career. I learned the proper techniques from the best chefs and how to be highly meticulous and hard working. I would definitely recommend the school to anybody with a serious passion for food!

Peggy Porschen, Cake Designer and Creative Director
The techniques I learned from my teaching chefs in nine months here would have taken me years to learn somewhere else.

Alumnus Kong Suetrong - Executive Pastry Chef & Creative Director
I chose the school for three reasons; I could study just pastry singularly and not alongside cuisine, I could start my training in Paris, a city I love and finish it in London my home city and finally and most importantly because it is the most internationally respected culinary school. It was at Le Cordon Bleu that I fell in love with chocolate.

Caitlin Paxton - Chocolatier
You’ve got the teachers. You’ve got the different students from different cultures. Everything you would ever want when learning is in this school.

Alumnus John Whaite - Baker, Cook, Chocolatier & TV personality