Diplôme de Pâtisserie

Completion of the Basic Pâtisserie Certificate, Intermediate Pâtisserie Certificate and Superior Pâtisserie Certificate results in the award of Diplôme de Pâtisserie. You will be taught the required knowledge to master the culinary art of pâtisserie, developing creative skills and learning established techniques to create classic and contemporary dessert served in the finest restaurant and pâtisseries.

Our patisserie master chefs of Le Cordon Bleu lead demonstrations of delicate and intricate pastry items to showcase key techniques in creation and decoration. You are then tasked with replicating what you have been shown in one of our dedicated patisserie practical kitchens under the guidance of one of our Le Cordon Bleu’s master chefs to ensure satisfactory progress is made.

Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredient used.

High school diploma or equivalent. No prior culinary experience is required.

Basic Pâtisserie Certificate

French culinary terms and definitions:

• The use and care of cookery equipment
• Working in a safe and hygienic manner
• Food preparation and mise en place
• Work organization and planning
• French classical cooking techniques
• Commodities – receiving and storage
• Basic French pastry terms
• Basic decoration
• Introduction to chocolate
• Introduction to bread and yeast dough’s
• Introduction to desserts
• French Patisserie – introduction to a variety of cakes and pastries
• Basic dough’s and fillings – short pastry, choux pastry, puff

Intermediate Pâtisserie Certificate

The focus will be refining and developing those skills previously learned.

• Artistic and decorative skills
• Ice cream and sorbet
• Introduction to bread making
• Mastering Bavarian creams and mousses
• Classical and contemporary desserts
• Classical and contemporary presentations
• Variations on restaurant hot and cold plated desserts
• French Pastries and cakes
• Career preparation and workplace communications

Superior Pâtisserie Certificate

Variety of classic pastries and cakes

• Sweet yeast products
• Advanced gateaux and tortes
• Desserts for dietary requirements
• Boulangerie – bread products – advanced
• Afternoon Tea menus
• Preparation and service of espresso coffee
• Application of menu presentation
• Modern approach to plate design and presentation to restaurant standards
• Presentation and service requirements of the finished menu
• Organize and prepare mise en place for a restaurant
• Teamwork
• Career preparation and workplace communications
• Petit four classic and contemporary chocolate box
• Presentation of petit fours