Diplômes de Pâtisserie and Boulangerie

Le Cordon Bleu London

Diplôme de Pâtisserie is recognised globally as one of the most respected culinary qualifications in pastry, while our Diplôme de Boulangerie is considered as one of the most respected qualifications in baking and boulangerie arts.

Learn the full package of baking and pastry techniques alongside each other with the Diplôme de Patisserie and the Diplôme de Boulangerie. 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, while the Boulangerie diploma is similarly split into three individual modules: Module I, Module II and Module III.

Course Structure

Two separate Le Cordon Bleu diplomas studied alongside each other:

• The Diplôme de Pâtisserie which includes three certificates: Basic, Intermediate and Superior. The diploma is a comprehensive culinary qualification in pastry and baking. By the end of the 9 month tuition, students become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces.
• The Diplôme de Boulangerie is studied alongside the Diplôme de Pâtisserie, with students studying boulangerie for 6 hours per week. The Diplôme de Boulangerie comprises three modules covering everything from lamination processes and bread shaping, to pre-fermentation methods and gluten-free alternatives. As you progress the techniques taught become move advanced to develop your abilities in a structured manner.

Who is this programme for?

These comprehensive pastry and baking courses are recommended for students who want to learn and master the full spectrum of pâtisserie and boulangerie techniques. We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.

The programme is suitable if:

You wish to enter a career working in a professional kitchen (pâtisserie, restaurant or hotel) and want the training to become a professionally trained pastry chef or baker, whether artisan or as an employee in a bakery company

You are a professional chef of entrepreneur and wish to learn classic French techniques to set up your own pastry or bakery business

You love baking, always wanted to learn 'the right way' to do things in the kitchen and want to acquire essential boulangerie theory and practical knowledge

You wish to learn professional baking and pastry skills within a gap year or for use during a ski season