Transform your everyday ingredients into exquisite desserts. Rise to the challenge and pursue your passion in pastry arts.

Le Cordon Bleu Pâtisserie program is designed for you to master French pastry and baking techniques found in the finest pastry shops worldwide. This nine months program culminates with a pastry diploma that acts as a passport into an exciting and dynamic career in the culinary world.

World Class Pastry Chef Instructors

Learn from world class authentic French Pastry Chefs that have earned some of the highest honours in the pastry profession. At Le Cordon Bleu, your instructor could be a Meilleur Ouvrier de France, a Master Sculptor or have experience working in a Michelin starred restaurants. Le Cordon Bleu chefs are passionate about their craft and dedicated to passing on their knowledge. Intimate class sizes ensure that you receive personalized attention, mentoring and regular feedback in a positive and motivating environment.

Unique Learning Environment

You will be taught using a proven teaching methodology. Throughout your culinary journey, you will watch our chefs prepare selected menus in demonstration theatres featuring close-circuit cameras, mirrors and audio systems.

You will then practice and replicate recipes in professionally equipped kitchens designed with individual workspaces, including gas ovens, refrigerated granite countertops for chocolate sculptures, and copper pots and sugar lamps for sugar art. These facilities have been designed with the support of master chefs to ensure that the most refined edible sculptures are created.

Learn the Secrets to the Successes of some of France's most Famous Pastry Shops.

Our chefs have experience in renowned pastry shops. Under their guidance, you will learn the skills and techniques including, sugar skills, chocolate tempering, decorating skills and beautiful presentation skills as they share their knowledge and expertise. As you progress, you will have the confidence and knowledge to create your very own masterpieces.

A career in Pâtisserie is nine months away

In only nine months, our intense Pâtisserie program enables students to graduate with a Pâtisserie Diploma.

Certificate or Diploma - What is the Difference?

Students can choose between the cuisine certificate and diploma programs.

The Cuisine Diploma is earned when the student successfully completes the Basic, Intermediate and Superior Cuisine programs. The student will receive a Certificate after each level is completed. Diploma programs offer all 3 levels to the students with a one time application fee. Certificate programs offer the flexibility to pursue each level on their own timeline however an application fee after each level applies.

Pâtisserie Diploma Curriculum

The Pâtisserie Diploma is earned when the student successfully completes the Basic, Intermediate and Superior pastry courses. The student will also receive a certificate upon completion of each level.

Chefs - Level one

Basic Pâtisserie - An Introduction to French Pâtisserie (Pastry)

An introduction to the essentials of creating fine French pastry with flour, butter, sugar, eggs —and panache! Students learn the classic techniques of applying and combining these ingredients into a rich diversity of pastries, traditional desserts, cakes and doughs. The demonstrations and practical sessions will lead students through the basic techniques and recipes of French patisserie.

Basic doughs
Introduction to creams & fillings
Traditional desserts & cakes
Classical techniques, basic decoration
Masking & glaçage
Introduction to viennoiserie (croissants & brioches)
Basic French Pâtisserie terminology

Chef - Level 2

Intermediate Pâtisserie - Refining and developing your skills

Intermediate Pâtisserie is based on practice and repetition. As students master important techniques such as making a sponge or bavarian cream, students become more efficient, allowing for more time to devote to the decoration and presentation of your cakes.

Prerequisite: Basic Pâtisserie Certificate
Artistic decorative skills
Ice cream & sorbet
Variations on restaurant desserts
Sweet & savory petits fours, classic & contemporary presentations
Bavarian creams & mousses
Caramel & nougatine
Chocolate work: hand tempering & dipping

Chef - Level 3

Superior Pâtisserie - Emphasis on decoration and presentation

The Superior Pâtisserie Course culminates in the Pâtisserie Diplôma and combines all the knowledge, techniques, and artistic skills of Basic and Intermediate, encouraging students to personalize every piece of their work.

Prerequisite: Intermediate Pâtisserie Certificate.
Contemporary Restaurant Desserts: Hot & cold restaurant desserts, including contemporary cakes, tartes, bûches
Entremets desserts
Emphasis on decoration & presentation
In- depth study of flavours, aromas & spices
The Art of Chocolate: Mousse cakes, tempering of chocolates, hand-dipped & moulded chocolates, mixing different chocolates and textures, chocolate boxes and flowers, sculpture & display
Artistic Sugar Creations: Techniques of cooking & colouring
Pulled sugar flowers & ribbons
Blown sugar spheres, fruits & animals