The Patisserie Diploma

Description

From the use of culinary equipment to the planning and execution of elaborate dishes, this course provides the student with the fundamental culinary skills. This vigorous and exciting course allows students to master the techniques of classic pâtisserie, while being introduced to all aspects of the kitchen.

The student progressively learns to prepare a wide selection of cakes served in restaurants, pâtisserie shops and tearooms - through to classic and contemporary French desserts, advanced techniques in chocolate and sugarwork and bread making.

The Pâtisserie Diploma is earned when the student successfully completes the Basic, Intermediate and Superior Pâtisserie courses. This Diploma can be completed over 9 months (minimum 15 hours per week)

Basic Patisserie

Basic Pâtisserie (Basic Certificate) is designed to give students a strong basic foundation from which to build their skills and knowledge within the hospitality industry. This exciting course introduces the various concepts, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstrations and practical sessions will lead you step-by-step through the basics of French pâtisserie.

Study Modules

• Basic knife skills
• Basic doughs
• Introduction to creams and fillings
• Traditional desserts and cakes
• Classical techniques, basic decoration
• Masking and glaçage
• Introduction to yeast doughs (breads and sweet doughs)
• Basic French Pâtisserie terminology
• Introduction to chocolate work and truffles (hand-tempering and dipping)
• Introduction to sweet petits fours

Intermediate Patisserie

Like the Intermediate Cuisine programme, Intermediate Pâtisserie (Intermediate Certificate) is based on practice and repetition. As you begin to master important techniques, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on the decoration and presentation of your cakes. You will also be introduced to the basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine, and preparing restaurant style desserts. Under the guidance of our chefs, students are able to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.

Study Modules

• Artistic decorative skills - fine line and border piping, extension work using Royal Icing
• Variations on restaurant desserts, including soufflés
• Savoury and sweet petits fours, classic and contemporary presentations
• Introduction to Viennoiserie (croissants and brioches)
• Mastering Bavarian creams and mousses
• Caramel and nougatine (use of these components to assemble and decorate a croquembouche)
• Developing chocolate hand-tempering and dipping skills
• Introduction to show pieces (chocolate centre pieces and celebration cakes)

Superior Patisserie

The Superior Pâtisserie (Superior Certificate) combines all the knowledge, techniques and artistic skills of the Basic and Intermediate levels, and encourages you to personalise your work.
Demonstrations, practical sessions and workshops help you gain a thorough understanding of the principles involved in each of these components with a strong focus on developing advanced levels of artistic and creative work.

Study Modules

• Contemporary Restaurant Desserts
• The Art of Chocolate
• Artistic Sugar Creations
• Boulangerie and Viennoiserie

Superior course students hold a popular Tea Party event, which is open to a limited number of friends, family members and invited Le Cordon Bleu guests. The event gives students a taste of working in the industry - producing food in quantity, working as a team, working to a deadline and exposure to the restaurant environment. The event is marked and contributes to students’ overall grade. The Tea Party is unique to London’s Superior programme.

The three levels of the diploma must be studied consecutively.