Le Cordon Bleu

Le Cordon Bleu

Intensive Diplôme de Pâtisserie

Our Intensive Diplôme de Pâtisserie is an accelerated route to reaching your culinary ambitions. During this condensed six-month program you will cover the same syllabus and range of classical Pâtisserie techniques as our standard nine-month diploma, but in a more intense, yet nurturing environment.

The Basic and Intermediate levels of this diploma are completed in three months, with the Superior level being completed through a further three months of study.

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.

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 30 hours per week.


The course costs £17,104. The course fee includes ingredients, uniforms, Wüsthof knife set, learning materials.


Qualification Study mode Start month Fee Course duration
Diploma Full-time - 6 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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