Superior Pâtisserie Certificate

The course ties together the knowledge and the artistic skill discovered in the Basic and Intermediate certificates. During the length of the course you will aim at perfecting your skills through the development of your own personal interpretation and artistic creativity. It will include:

• Master advanced international bakery techniques and confectionery methods including:
  • mastery of plated desserts
  • decoration and presentation
  • entremet design and decoration
  • contemporary plated desserts
  • confectionery and moulded chocolate
  • artistic cooked sugar centrepiece techniques e.g. pouring, pulling, casting, colour, marbling and blowing
  • identifying seasonal and market influences on pastry products
• Meet health, safety and hygiene regulations
• Pâtisserie history - past, present and future
• Discover cheese beyond taste
• Establish personal kitchen organisation and management skills

Superior Pâtisserie students host a formal Afternoon Tea event which provides a taste of working in the industry - producing food in quantity, working in team to a deadline and exposure to the hospitality environment. The Afternoon Tea event is unique to London school and contributes to students' overall grade.

To enrol for this certificate you need to have succesfully completed Le Cordon Bleu's Intermediate Pâtisserie Certificate.

This diploma course has been accredited as a “Customised Qualification” by national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Regulated Qualifications Framework (RQF) level descriptors.