Diplome de Pâtisserie

Le Cordon Bleu’s pastry diploma, the Diplôme de Pâtisserie, is globally acknowledged as one of the most respected pastry and baking programs, with Le Cordon Bleu Manila’s instructors teaching the highest standards of professional pastry chef education and classical French patisserie techniques. 

The "Diplome de Patisserie", is a 9-month comprehensive program that consists of three certificates: Basic Pastry Certificate, Intermediate Pastry Certificate, and Superior Pastry Certificate. Students will master and develop their skills in pâtisserie, starting with basic pastry desserts, eventually advancing to precise techniques and mastering complex delicacies. 

Classic pâtisserie skills will be honed while developing an individual, creative flair. Our team of Le Cordon BleuMaster Chef Instructors possess years of experience working in Michelin-starred restaurants in the industry’s finest kitchens and will deliver a combination of practical hands-on baking sessions, chef demonstrations, and theory lessons. 

The Le Cordon Bleu qualification is celebrated in many countries across the world. It is for this reason that graduates of the Diplôme de Pâtisserie program are sought-after and are qualified to work in top restaurants, pastry shops, and hotel groups. The program has also been designed to provide students with practical experience and knowledge regarding opening one’s own pastry business. working in a professional kitchen as part of your culinary training and alternative aspects of kitchen operations.

Program Structure:

Basic Pastry Certificate: Basic Pâtisserie is designed to give students a strong foundation on which to build their pâtisserie skills and knowledge. The Basic Pastry Certificate introduces the student to the pillars of French pastry, including viennoiserie and boulangerie, through basic terminologies, techniques, theories, working with pastry equipment, and compliance with health and safety rulesKnife skills and basic butchery (vegetables, poultry, flat and round fish, meat).

• Organization of the workstation in compliance with health and safety rules 
• Familiarization with the terminology of French pastry 
• Adapting to the new professional environment: working with products, using pastry equipment 
• Acquiring professional techniques: poaching, icing, making different pastes, and creams, including mastering cooking and baking techniques
• Preparation of traditional French pastries (pithiviers, Saint Honoré, Paris-Brest, éclair au chocolat, strawberry, macarons, etc.) 
• Introduction to viennoiserie baking techniques (croissant, chocolate bread, brioche) ∙ Introduction to bread (baguette, Focaccia, pizza) 
• Introduction to chocolate 
• Discovery of decoration techniques

Intermediate Pastry Certificate: Intermediate Pâtisserie enables students to master fundamental pastry techniques. Proficiency acquired from the Basic Pâtisserie will allow the student to focus on associations of colors, flavors, and decorations. There will be an introduction to the creation of chocolate masterpieces, theory courses on desserts, and the learning of classic confectionery products. Under the guidance of our chefs, completion of the Intermediate Pastry Certificate will allow students to develop essential artistic skills in order to prepare desserts on the plate.

Prerequisite: Basic Pastry Certificate

• Mastery of associations of colors and flavors 
• Contemporary pies (personal creation and file writing) 
• Introduction to the artistic work of sugar (pulled sugar, rubans) and artistic art pieces in chocolate making 
• Chocolate processing (crystallization, molding, candy, dipping fork, and nutmeg) ∙ Classic confectionery products 
• Preparation of desserts on the plate 
• Small restaurant ovens (sweet and savory) 
• Entremets (control of poaching and decorations, assembly, frozen desserts) 
• Viennoiserie 
• Bread 
• Restaurant desserts

• Enhancing the skills in the production of chocolate candies 
• Artistic pieces in chocolate (students will create their own recipes) 
• Sugar artwork (work with cast, drawn, and blown sugar decorations, and gestures) ∙ Students will produce their first escaparate, or showcase 
• Introduction to cost and waste management (cost control)