Diplôme de Pâtisserie with Advanced Study (Pâtisserie Innovation)

Le Cordon Bleu's Diplôme de Pâtisserie with Pâtisserie Innovation is an integrated, full-time programme that comprises our highly respected Diplôme de Pâtisserie with our Diploma in Pâtisserie Innovation.The Le Cordon Bleu Diplôme de Pâtisserie is one of the most respected pastry and baking qualifications available today. This programme enables you to become highly skilled and delivers the highest standards of professional pastry chef education and training, taking beginners through Basic, Intermediate and Superior training. By adding the Diploma in Pâtisserie Innovation to their studies, students will take their pastry skills to an advanced level in a programme which focusses on recipe development, transformation and evolving classical recipes, including creating recipes which appeal to current demands in the food sector such as nutrition focused, health and allergen-free products. Who is this programme for This specialised programme in pastry and baking is ideal for students who have already strong career objectives and know that culinary management knowledge associated to culinary arts skills will be key to their success. We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required. This programme is suitable if: 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 specialise in health and wellness focussed pâtisserie.

All students must be aged 18 years or over. The minimum academic requirement for students are GCSE, High School Diploma or equivalent, and no prior culinary experience is required.