Course overview
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 9 months |
| Intakes | January, April, July, October |
| Tuition (Local students) | S$ 27,588 |
| Tuition (Foreign students) | S$ 29,546 |
About
Completion of the Basic Pâtisserie Certificate, Intermediate Pâtisserie Certificate and Superior Pâtisserie Certificate results in the award of Diplôme de Pâtisserie. You will be taught the required knowledge to master the culinary art of pâtisserie, developing creative skills and learning established techniques to create classic and contemporary dessert served in the finest restaurant and pâtisseries.
Our patisserie master chefs of Le Cordon Bleu lead demonstrations of delicate and intricate pastry items to showcase key techniques in creation and decoration. You are then tasked with replicating what you have been shown in one of our dedicated patisserie practical kitchens under the guidance of one of our Le Cordon Bleu’s master chefs to ensure satisfactory progress is made.
Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredient used.
Admissions
Intakes
Fees
Tuition
- S$ 27,588
- Local students
- S$ 29,546
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
High school diploma or equivalent. No prior culinary experience is required.
Curriculum
Basic Pâtisserie Certificate
French culinary terms and definitions:
- The use and care of cookery equipment
- Working in a safe and hygienic manner
- Food preparation and mise en place
- Work organization and planning
- French classical cooking techniques
- Commodities – receiving and storage
- Basic French pastry terms
- Basic decoration
- Introduction to chocolate
- Introduction to bread and yeast dough’s
- Introduction to desserts
- French Patisserie – introduction to a variety of cakes and pastries
- Basic dough’s and fillings – short pastry, choux pastry, puff
Intermediate Pâtisserie Certificate
The focus will be refining and developing those skills previously learned.
- Artistic and decorative skills
- Ice cream and sorbet
- Introduction to bread making
- Mastering Bavarian creams and mousses
- Classical and contemporary desserts
- Classical and contemporary presentations
- Variations on restaurant hot and cold plated desserts
- French Pastries and cakes
- Career preparation and workplace communications
Superior Pâtisserie Certificate
Variety of classic pastries and cakes
- Sweet yeast products
- Advanced gateaux and tortes
- Desserts for dietary requirements
- Boulangerie – bread products – advanced
- Afternoon Tea menus
- Preparation and service of espresso coffee
- Application of menu presentation
- Modern approach to plate design and presentation to restaurant standards
- Presentation and service requirements of the finished menu
- Organize and prepare mise en place for a restaurant
- Teamwork
- Career preparation and workplace communications
- Petit four classic and contemporary chocolate box
- Presentation of petit fours