Diploma in Pâtisserie Innovation

This innovative Level 4 diploma takes students advanced knowledge and skills in patisserie arts and develops them further, with an emphasis on innovation, design and creativity. A strong focus on business and recipe development also prepares students. Utilising demonstrations from Le Cordon Bleu teaching chefs, guest chefs and practical training, the diploma will enable students to:Provide the skills, attitude and knowledge associated with advanced culinary techniques for pâtisserie arts and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels and restaurants.▪ Build upon classical fundamental training in pâtisserie and develop skills in formulation of recipes, adaptation of ingredients and an in-depth understanding of the pâtisserie science related to recipe design and structure.▪ Develop understanding of designing recipes incorporating science-based knowledge of flavour, texture and ingredient combining and apply pâtisserie techniques in an advanced capacity.▪ Develop capability to manage hygiene, health & safety in workplace procedures and to contribute to the effectiveness of work teams.▪ Prepare to construct their own dishes, create recipe specifications based on innovative techniques of their own invention.Students are encouraged throughout their studies to take responsibility for their own learning, through the comprehensive use of self-reflective evaluation.The programme will consist of ten chapters which bring students on a journey of concept design and ideation engaging in the creative and innovative process of patisserie product development and recipe creation, adjusting and substitution. Who is this Programme For - Pâtisserie graduates who are looking to apply their skills and knowledge from previous learning and professional experience to advanced pâtisserie techniques and development. - Professionally trained chefs looking to build on the foundations of pâtisserie chef training and develop skills in formulation of recipes, adaptation of ingredients and an in-depth understanding of the pâtisserie science related to recipe design and structure. - New students who wish to add this diploma to a pâtisserie diploma course, to further enhance their studies and development with Le Cordon Bleu.

Students must have completed Le Cordon Bleu Pâtisserie Diploma or Grand Diplôme or equivalent culinary qualification. Course can be studied directly following these diplomas. All students must be aged 18 years or over.