Le Cordon Bleu

Le Cordon Bleu

Diplôme de Pâtisserie

Our Diplôme de Pâtisserie is one of the most respected culinary qualifications globally, and is taught by progressively introducing classical techniques that can be implemented to any type of cuisine. By using this method our students become highly sought-after once they have graduated due do their adaptability.

The Diplôme de Pâtisserie comprises of three separate certificates: Basic, Intermediate and Superior and as you naturally progress, the techniques taught become more advanced to challenged and hone your abilities in a structured manner.

Entry requirements

High school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

Course modules

3 months: Basic Pâtisserie
- Classic French Pastry techniques
- Kitchen management 1
- Implementing Health, Safety and Hygiene procedures.

3 months: Intermediate Pâtisserie
- Viennoiserie and French bread making
- Decoration techniques in chocolate
- Complex entremets and gateaux production
- Kitchen management 2
- Implementing Health, Safety and Hygiene procedures.

3 months: Superior Pâtisserie
- Hot and cold contemporary plated desserts for restaurants
- Petits fours and chocolate production techniques
- Afternoon tea production and event organisation
- Decoration techniques in Sugar craft
- Kitchen management 3
- Implementing Health, Safety and Hygiene procedures.

Approx 15 – 18 hours per week.


The course costs £16,872. The course fee includes ingredients, uniforms, Wüsthof knife set, learning materials.


Qualification Study mode Start month Fee Course duration
Diploma Full-time - 9 Months

Campus details

Campus name Town Postcode Region Main campus Campus Partner
Le Cordon Bleu Bloomsbury Campus London WC1A 2LS London

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