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Discover the art of Pâtisserie. Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.

Le Cordon Bleu’s Diploma in Pâtisserie Innovation and Wellness has been designed to expand on culinary education at Le Cordon Bleu schools internationally within the pâtisserie discipline. The diploma will provide culinary education to students and professionals wishing to build knowledge and skills in advanced pâtisserie with emphasis on recipe development, transformation and evolving classical recipes. There will be a focus on how to design and create recipes which appeal to the current demands in the food sector, particularly in the markets for nutrition focused, health, allergen-free products.

Learn typical French bread making techniques and processes for making bread. Make specialty danish, regional and artisan breads and learn how to apply advanced yeast production methods.

The program is designed and delivered by professional Chefs from Le Cordon Bleu Paris institute in order to meet the current and future requirements of the pastry sector. The acquired skills enable students to offer healthy and balanced pastries in a professional setting. During the programme, students learn how to replace rich and sweet foods while maintaining their nutritional value.

Upon successful completion of this course, you will be able to: Understand the nutritional information of fruit and vegetables and rules regarding nutrition content claims and health claims. Generate a greater understanding of the marketing mechanism behind the plant-based movement and the ethics around it. Develop enhanced awareness of how the seasonal cycle food affects their nutrients. Develop well-balanced, nutritional plant-based dishes and menus for personal and/or professional application. Discuss popular and cultural plant-based diets and products available.

Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie (NZQF Level 4 certificate in pastry). You will learn to master the necessary skills to create fine Pâtisserie dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained French chefs who have experience working in senior positions in the world’s finest kitchens and Michelin star restaurants. Our Pastry chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated Pâtisserie practical kitchens.

Intermediate Pâtisserie (Intermediate Certificate) is based on practice and repetition. As you begin to master important technique, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on decoration of your cakes. You will also be introduced to basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine and preparing restaurant-style desserts. Under the guidance of our chefs students are able to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.

The Basic Pâtisserie programme (Basic Certificate) is designed to give you a strong basic foundation from which to build your skills and knowledge within the hospitality industry. This exciting course introduces you to the various concepts, properties and applications of Pâtisserie as you progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstration and practical sessions will lead you step by step through the basics of French Pâtisserie.

The Superior Pâtisserie (Superior Certificate) combines all the knowledge, techniques and artistic skills of the Basic and Intermediate levels, and encourages you to personalise your work. Demonstrations, practical sessions and workshops help you gain a thorough understanding of the principles involved in each of these components with a strong focus on developing advanced levels of artistic and creative work.

Our Diplôme de Pâtisserie is recognised globally as one of the most respected culinary qualifications in pastry and baking. By enabling you to become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces, we pride ourselves on delivering the highest standards of professional pastry chef education and training.The pastry diploma comprises three certificates: Basic, Intermediate and Superior. As you progress, the techniques taught become more advanced to develop your abilities in a structured manner. Across your tuition, you will learn classic pâtisserie skills while developing your creative flair. Our Pâtisserie Chefs will lead demonstrations showing important techniques in creation and decoration of classic patisserie and contemporary restaurant desserts. Our team of classically trained teaching chefs possesses years of experience working in Michelin-starred restaurants and the industry’s finest kitchens. We believe that it is essential to teach classical methods and techniques progressively, so that once you complete your diploma you will be able to apply your knowledge to any type of cuisine and adapt it to your future career. The Diplôme de Pâtisserie can be completed in either 9 months or in 6 months of full-time study. With our Intensive 6-month diploma, Basic and Intermediate levels are completed in three months, with the Superior level completed through a further three months of study.