Top Diploma Programs in Pastry

Patisserie is a culinary skill that requires a course that stands alone. It is a skill and technique based course and is designed to give you the platform required by the modern pastry chef.

The Diploma is intensive and at a professional level which supports all the techniques you will require to succeed. There is a current demand for the pastry chef with the catering world looking for us to train in the high standards required and set by professional cookery schools. The course is designed for a wide range of individuals, from those looking to launch a career, wishing to set up their own business, career changers and those wishing to complement their current levels. Includes your uniform, personal knife kit and all recipes.... [-]

Within the privileged atmosphere of the Château de Ferrières, and taking benefit from the skills and facilities of Ferrières, the School of French Excellence offers a full range of Cuisine, Pastry and Oenology workshops.

Each diploma is a full-time training course which allows for the highest level of instruction in the fields of :

The training gives each participant the best French culinary techniques in order to further their professional objectives. All these courses are taught in French and English.

This specialised training centre welcomes individuals and professionals (French and Internationals) to further their knowledge in culinary arts and to open up to new perspectives. ... [-]

Patisserie requires a mastery of technique combined with imagination. Our intensive professional skills courses will teach you the fundamental skills required by the modern Pastry Chef.

Our 20 week Diploma in Professional Patisserie course is an intensive, professional level programme designed to give you the skills of the modern Pastry Chef.

Pastry Chefs are always in demand in the catering industry from working in top restaurants, creating breads, pastries and desserts in a catering business, or making the delicate delights of the classic patisserie.

Pastry and baking requires a different skill set from working as chef de cuisine. An attention to detail, precision, patience and organisation are the traits required to be a successful Pastry Chef. This course has been designed to prepare you for the industry and is lead by our highly experienced Pastry Chef Tutors who will teach you the fundamental skills and techniques required to master this exciting craft. ... [-]

Le Cordon Bleu Pâtisserie Courses offer a vigorous and exciting lesson allowing the students to master the techniques of classic pâtisserie while being introduced to all aspects of the kitchen. The students progressively learn to prepare a wide selection of cakes served in restaurants, pâttisserie shops and tearooms through the classic and contemporary French desserts, advanced techniques in chocolate and sugarwork.

This exciting course introduces the various combinations, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries.

Study Modules:

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte.

School cycles for our Diplomas are in January, April, July and August.

In Basic Certificates we have Spanish to English translator.

Basic Certificate (Basic Program)

It opens the door to the adventures of French cuisine. From day one, you begin to master the basic skills: from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organization, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavors which complement the plate prepared. As a solid grounding in basic cuisine, this program is for beginners and experienced students alike.... [-]

Diplôme de Pâtisserie

Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide.

Begin your journey with basic doughs and pastry creams and advance to decorative techniques, restaurant and frozen desserts, and specialized chocolate and sugar work.

Pâtisserie de Base

A comprehensive introduction to the pastry arts – the preparation and versatility of basic doughs, creams and fillings; traditional cakes, basic decoration and finishes; and French pastry terminology.

Pâtisserie Intermédiare

A refinement of basic techniques with an introduction to chocolate tempering, dipping and decorative techniques; caramel and nougatine methods, and more advanced preparations of restaurant-style desserts.... [-]

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”.... [-]

Gastronomy and Sweet World

The curriculum of this Diploma is based on eminently culinary learning to take the culinary training of the student at the highest level. Through the acquisition of a solid knowledge of the techniques, the students will deepen in the methods of work and will analyze the environment of the kitchen and the confectionery. The program lasts 5 months and is completed with 350 hours of optional external internships, among others, in the best restaurants of our Culinary Team.... [-]

If baking is your passion, or you are looking for a way to turn your creative hobby into an in-demand and rewarding career, this two-year diploma program in baking and pastry arts will give you the skills to turn your dreams into reality. Baking courses give you extensive knowledge of baking bread, cakes, and pastries and learn all aspects of the culinary baking experience.

You'll begin the baking program by studying the key aspects of baking and patisserie theory, nutrition, purchasing, menu planning, bake and café shop design. You'll also learn theories of small business planning, kitchen management, sales, and marketing.

The heart of the baking program has an intense focus on baking courses including bread, cakes, and pastries. You'll create contemporary and modern style desserts. Further on in the program, chocolates, bonbons, petit fours, and marzipan creations are explored. Intricate high skilled patisserie products including tiered wedding cakes and artistic showpieces made from boiled sugar, gum paste and pastillage are the highlights of this baking program.... [-]

The Ecole Lenôtre provides its students and partners with cutting-edge training to facilitate, encourage, communicate and maintain high-performance standards and excellence. The "Pastry Chef Ecole Lenôtre" training is aimed at adults who are passionate about cooking whether or not they are on a conversion course, and for professionals seeking to increase their field of expertise.

Eligibility for this course has the following pre-requisites: