Le Cordon Bleu's Diplôme de Pâtisserie with Pâtisserie Innovation and Culinary Management is an integrated, full-time programme that comprises our highly respected Diplôme de Pâtisserie with our Pâtisserie Innovation and our Diploma in Culinary Management.The curriculum is composed of three Le Cordon Bleu diplomas:The Diplôme de Pâtisserie: 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. Additionally throughout the course students will be assisted in all areas of their internship prior to undertaking their position through workshops on writing a Curriculum Vitae, cover letter, improve interview skills and preparation to enter the industry.Diploma in Pâtisserie Innovation: upon successful completion of the Diplôme de Pâtisserie, students will start studying the Diploma in Pâtisserie Innovation. The course includes classes in advanced pâtisserie with an emphasis on recipe development, transformation and evolving classical recipes.Diploma in Culinary Management: upon successful completion of the Diploma in Pâtisserie Innovation, students will start studying the Diploma in Culinary Management. The course includes advanced culinary classes, key operational and management disciplines as well as business and marketing. Who is the programme for This specialised programme in pastry and advanced innovative techniques is ideal for students who have already strong career objectives and know that culinary management knowledge associated to culinary arts will be key to their success. You wish to enter a career working in a professional kitchen (pâtisserie, restaurant or hotel). You are a professional chef or entrepreneur and wish to learn classic French techniques. You wish to open your own business.

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Diplôme de Pâtisserie with Advanced Study (Pâtisserie Innovation, Culinary Management)

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