Professional Diploma Program – Pastry

The Professional Diploma in Pastry:

An intensive program, open to beginners, covering over 160 recipes and techniques, designed to set you on a career path to become a junior pastry chef, a cake designer or a rising pastry professional.

The program has been thoughtfully designed to teach you the core elements of pastry. You will learn new skills in each class, and step by step, you will progressively build upon them. The pace accelerates as you progress through each level, and learning is cumulative and fast.

From the iconic “Mille-feuilles” and “Opéra” cakes, to the traditional “Croquembouche” and “Crunch Pistacchio Financier”, or more adventurous creations such as the “Tahiti Dream”, our Diploma encapsulates a broad range of classic and original recipes. The program draws inspiration from the rich pastry and baking traditions of France, as well as the French Ministry of Education’s official curriculum for young pastry apprentices, as well as contemporary trends set by celebrated international pastry chefs.

Since our curriculum covers a vast amount of material in a short period of time, this program is intensive in nature, and your Master Chef-instructor will guide you to work efficiently from day one.  Your instructors are passionate, accomplished professionals eager to share their expertise, and you will appreciate the kind of hands-on experience, personal attention, and support that can build your confidence and skills.

Our objective is to you prepare you to meet the demands of working in a professional kitchen or pastry shop, with the proper techniques and work habits necessary to succeed in the industry. We aim to equip you not only with the skillsets and practical know-how that are in high demand among employers, but also with the disciplined and rigorous mindset that in the long run will allow you to climb up the ladder as a rising pastry professional.

Our ultimate goal is to give you the essential tools and building blocks from which you can improvise, explore your own creativity, and contribute to the evolution of gastronomy.

The Program structure:

The curriculum is firmly rooted in the traditions and fundamentals of French pastry, while integrating some of the latest techniques, equipment, and contemporary trends.

The program is taught over 504 hours, organized into two levels.

Level 1: Fundamental Pastry (252 hours)

The Level 1 Fundamentals Pastry is an exciting introduction to the professional world of pastry. You will cover a vast amount of material in a short period of time, including the concepts, properties and applications that are the essential “toolkit” of a pastry chef. In a fast-paced environment, through practical sessions and demonstrations, you will learn to create a wide range of pastries and desserts.

Skills & techniques covered:

  • Safety and hygiene
  • Fundamental pastry skills
  • French regional specialty
  • Tarts (doughs: pâte brisée, pâte sucrée, pâte sablée)
  • Creams and fillings
  • Pâte à choux
  • Petits fours
  • Pound cakes and Sponge cakes
  • Entremet Cakes
  • Chocolate techniques
  • Meringues and Ice-Creams

Recipes covered:

  • Tarte bourdaloue
  • Cannelé bordelais
  • Linzer raspberry tart
  • Paris-Brest
  • Coffee and chocolate éclairs
  • Opéra cake
  • Cherry clafoutis
  • Caramel ginger “rocher”
  • Soufflé passion fruit
  • Fraisier
  • Creme brulée vanilla
  • Pavlova exotique


Level 2: Advanced Pastry (252 hours)

Students need to have completed the Level 1 Fundamental Pastry in order to enroll into Level 2 Advanced Pastry.

Through cumulative practice, you will begin to master fundamental techniques covered in Level 1. Your proficiency will allow you to explore more advanced techniques, and focus more on decoration skills. Students are guided by the Master Chef-instructor to produce artistic, high-quality pastries, including plated desserts. Students are introduced to bread baking and to more sophisticated chocolate work including hand tempering and dipping techniques.

With a focus on precision and efficiency, the course aims to prepare students for the workforce, but also enhance individual creativity and artistic skills.

Skills & techniques covered:

  • Puff pastry
  • Viennoiserie
  • Macarons
  • International pastry
  • Pastry for celebratory events
  • Plated individual desserts
  • Advanced chocolate techniques
  • Sugar techniques
  • Pastry laboratory management
  • Creativity on designing your own recipe
  • Afternoon tea and event organization

Recipes covered:

  • Brioche feuilletée
  • Palmier
  • French Baguette
  • Savoury & Regional Breads
  • Croquembouche
  • Profiterolles
  • Macarons
  • The New York
  • Moelleux chocolat
  • Endless chocolate
  • Chocolate bonbon

Teaching method:

At Institut Disciples Escoffier, teaching is very hands-on with practical in the kitchen lab. Background reading materials are regularly handed out to students, who study at home for the theoretical components of the course.

Our teaching method is highly interactive. A typical class starts with a short explanation from the Master Chef-instructor who will outline terminology, relevant food history, the reasons behind various cooking techniques, and the rationale behind following procedures in a specific order. Thereafter, the class alternates between the Master Chef-instructor conducting short demonstrations, and students preparing the recipes and repeating techniques observed during the demonstrations. Each class ends with a final tasting with the Master Chef-instructor to develop your palate. The pace of the program accelerates as you progress through each level.

Since our program is intensive in nature, an essential requirement to attend and successfully complete the program is a high degree of motivation! Are you concerned you will not be able to do it? You will not be on your own. Our classes are small, and our chef-instructors and chef assistants will be there to help you every step of the way, to provide direction and guidance as you practice.

Language of instruction: English

Classes and examinations are delivered in English language (with an additional Chinese translator in China). It is important, therefore, to have a reasonably good level of English in order to successfully complete the program. Some French cuisine terminology is covered.

Entry requirement:

  • High school diploma or equivalent
  • 18 years or older
  • Competency in English language
  • Interview
  • No prior culinary experience is required


Location: Bucharest, Hong Kong


Practical examination and theory examination

Double certification:

Upon passing final exams, you will be awarded two certifications with worldwide recognition:

  • Professional Diploma in Pastry delivered by Institut Disciples Escoffier
  • French National Certificate in Pastry (level 3) delivered by the French Ministry of Education

Who is the program aimed at?

A program open to all passionate and motivated students!

Do you dream to launch one day your own pastry shop? Are you aiming to begin a career as a pastry chef in the Hospitality & Restaurant industry? Do you simply aspire to improve your talents in French pastry and entertain your friends and family? If so, this program will provide you with a strong foundation.

The Professional Diploma in Pastry has been designed for beginners. It is aimed at all those who are passionate about pastry, from food enthusiasts and young professionals, to career shifters wishing to venture in the field of pastry, or experienced chefs looking to hone their skills in French pâtisserie.  Our students have a wide age range, they come from diverse cultural and professional backgrounds, yet they all have a common goal: learning from highly qualified instructors the skills and techniques required to become a professional pastry chef.