The complete professional pastry curriculum — from fundamental baking techniques to advanced chocolate, sugar work, and plated desserts. 120 hours per level, 6 hours a day, 2 days a week.
The Diplôme de Pâtisserie at Le Cordon Bleu is one of the most respected pastry qualifications in the world. Students who successfully complete all three certificate levels — Basic, Intermediate, and Superior — are awarded the Diplôme de Pâtisserie.
The programme covers everything from fundamental pastry and baking techniques to advanced sugar work, chocolate artistry, entremets design, and international boulangerie. Taught by world-class pâtissier instructors including Marc Pauquet (Belgium) and Paul Métay (France).
Demonstrate fundamental pâtisserie preparations and baking techniques including:
Implement all basic techniques and apply them to advanced pâtisserie including:
Master international bakery techniques and confectionery at professional level:
Work as a pastry chef or chef pâtissier in fine dining restaurants, luxury hotels, or branded patisseries. The Le Cordon Bleu Pâtisserie diploma is the most globally recognised credential in the pastry profession.
Open a patisserie, chocolaterie, or bakery with professional credibility. The Pâtisserie diploma is particularly valued by entrepreneurs in the luxury food sector — from boutique chocolate shops to wedding cake studios.
The Superior level curriculum includes advanced chocolate artistry. Many graduates go on to become Chocolatiers, working with luxury brands or launching their own confectionery products — a rapidly growing niche globally.
Our consultants guide you through the full process. Package 1 ($300) or Full Support ($900).