Diplôme de Pâtisserie with Culinary Management

The curriculum is composed of two Le Cordon Bleu diplomas:

• The Diplôme de Pâtisserie which includes three certificates: Basic, Intermediate and Superior. The diploma is a comprehensive culinary qualification in pastry and baking. By the end of the 9 month tuition, students become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces.

• Diploma in Culinary Management: upon successful completion of the Diplôme de Pâtisserie, students will start studying this diploma over a period of 3 months. The Diploma in Culinary Management includes advanced culinary classes, key operational and management disciplines as well as business and marketing.

This specialised programme in pastry and baking is ideal for students who have already strong career objectives and know that culinary management knowledge associated to culinary arts skills will be key to their success.

We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required. This programme is suitable if:

• You wish to enter a career working in a professional kitchen (pâtisserie, restaurant or hotel)
• You are a professional chef or entrepreneur and wish to learn classic French techniques
• You wish to open your own business 

Qualification title: Diplôme de Pâtisserie with Culinary Management

SCQF level: 8

SCQF Credits: 107

This qualification is listed on the Scottish Credit and Qualifications Framework (SCQF) and has been independently credit-rated by the Scottish Qualifications Authority (SQA). Further information is available here. This gives assurance that the content of our qualifications are of a high standard, meeting the rigorous quality assurance requirements of a national awarding body.

For more information about accreditation and student visa sponsorship, visit our Accreditation and Educational Oversight page.

Students graduating from the course will be equipped with the skills to become managers in the hospitality and restaurant industries across the world, as well as business owners in their own right. Examples of potential positions:

• Executive Pastry Chef/Manager
• Restaurant manager
• Food and beverage executive
• Food entrepreneur
• Food product developer/researcher
• Events coordinator

Our internship programme has been designed to provide you with the experience of working in a professional kitchen as part of your culinary training. You will be connected with one of our highly regarded industry partner who will be able to facilitate a structured placement, leading to a practical understanding of business and a variety of alternative aspects of kitchen operations. You will be assisted in all areas of the internship prior to undertaking the placement through workshops on developing Curriculum Vitae, cover letter, interview skills and preparation to enter the professional industry. The internship may be taken overseas. The internship pathway can only be taken with our standard Culinary Arts Diplomas. For more information get in touch.

Our Diplôme de Pâtisserie may also be studied on it's own as well as part of an integrated diploma with Pâtisserie Innovation and Wellness, with culinary management, with an internship pathway or a different combination of these packaged options.

Packaged options include:

• Diplôme de Pâtisserie with Pâtisserie Innovation & Wellness.
• Diplôme de Pâtisserie with Culinary Management.
• Diplôme de Pâtisserie with Pâtisserie Innovation & Wellness & Culinary Management.
• Diplôme de Pâtisserie with Pâtisserie Innovation & Wellness & Internship Pathway.
• Diplôme de Pâtisserie with Culinary Management & Internship Pathway
• Diplôme de Pâtisserie with Pâtisserie Innovation & Wellness, Culinary Management & Internship Pathway.