Le Cordon Bleu’s Diplôme de Pâtisserie is one of the most respected culinary qualifications in the world. Students who successfully complete our pâtisserie qualifications will learn all of the professional techniques required to progress in a range of exciting career opportunities. Students will be taught by our team of classically trained teaching chefs all of whom have experience working in senior positions in the world’s finest hotels, patisseries and Michelin-starred restaurants.

Students who complete the Basic, Intermediate and Superior Pâtsserie levels, each of which lasts for 6 hours a day, 2 days a week, and 120 hours in total, are awarded “Diplôme de Pâtisserie”.

Basic Pâtisserie

1. Demonstrate fundamental basic patisserie preparations and baking techniques including:

  • Knife skills
  • Elementary sugar cooking technique
  • Sweet and salty tart production techniques
  • Pâte levées-feuilletée for viennoiserie production
  • Basic dough
  • Simple bread
  • Petits fours baking skills
  • Basic entremets skills
  • Piping techniques

2. Identify the basic French culinary terms

3. Follow health and safety regulations

4. Develop a personal kitchen organization and management skills

Intermediate Pâtisserie

1. Implement all of the basic techniques learned and apply them to the advanced patisserie and bakery preparation techniques including:

  • Basic cake decoration
  • Introduction to sugar work
  • Introduction to viennoiserie production, i.e. croissant, brioche
  • Classical French entremets
  • Introduction to hot and cold plated desserts
  • French boulangerie techniques
  • Chocolate centrepiece skills
  • Chocolate piping techniques
  • Developing chocolate skills
  • Tempering technique

2. Build on their existing French culinary terminology,

3. Follow health, safety and hygiene regulations

4. Extrapolate personal kitchen organization and management skills

Superior Pâtisserie

Master advance international bakery techniques and confectionary methods, including:

1. Mastery of plated desserts

  • Decoration and presentation
  • Entremets design and decoration
  • Contemporary plated desserts
  • Confectionary and moulded chocolate
  • International boulangerie techniques
  • Artistic cooked sugar centerpieces i.e pouring, pulling, casting, color marbling, and blowing techniques
  • Seasonal and market influences on pastry products

2. Meet health, safety and hygiene requirements

3. Create new recipes using ingredients

4. Establish a personal kitchen organization and management skills

Program taught in:
  • English

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Last updated February 7, 2019
This course is Campus based
Start Date
Open Enrollment
33 weeks
22,665 USD
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