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Le Cordon Bleu's Diplôme de Pâtisserie with Culinary Management Internship Pathway is an integrated programme that comprises our most respected Diplôme de Pâtisserie followed by our Diploma in Culinary Management and then a 3-month internship.

It has been designed to provide you with an experience of working in a professional kitchen as part of your culinary training. The full-time, 15-month programme gives you the opportunity to connect with one of our highly regarded industry partners who will be able to facilitate a structured placement, leading to a practical understanding of business and a variety of alternative aspects of kitchen operations.

We will arrange interviews and facilitate internships with high-end establishments across a variety of hotels, restaurants and food businesses. Throughout the internship, we provide continuous support and performance feedback.


4 intakes each year: Winter, Spring, Summer or Autumn

Key information

Duration: 15 months

Price: £31,855

Diploma fees include: ingredients, uniforms, knife kit, learning materials

Hours per week: approximately 18 to 21 hours at school

Entry requirements: evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

Please note that in order to successfully complete our Diplôme de Pâtisserie with Culinary Management Internship Pathway, students will be required to handle alcoholic beverages and beef or pork derivatives within a culinary context.

Please note: applications requiring a visa can close up to 12 weeks before the course start date.

Programme Details

  • Course Structure

    The curriculum is composed of two Le Cordon Bleu diplomas and a work experience:

    • The Diplôme de Pâtisserie: the diploma is a comprehensive culinary qualification in pastry and baking. By the end of the 9 month tuition, students become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces. Additionally throughout the course students will be assisted in all areas of their internship prior to undertaking their position through workshops on writing a Curriculum Vitae, cover letter, improve interview skills and preparation to enter the industry.
    • Diploma in Culinary Management: upon successful completion of the Diplôme de Pâtisserie, students will start studying the Diploma in Culinary Management. The course includes advanced culinary classes, key operational and management disciplines as well as business and marketing.
    • Finally a three-month internship with one of our highly regarded industry partners. On completion of the internship students should be able to apply theoretical situations to a real life work context,work as part of a professional team, assess their own skillset in practical situations, communicate at a professional level with their colleagues and analyse their performance.
  • Who is the programme for?

    The Diplôme de Pâtisserie with Culinary Management Internship Pathway has been designed to provide students with an experience of working in a professional kitchen as part of their culinary training. It is ideal for students who have already clear career objectives and know that culinary management knowledge associated to culinary arts skills and work experience 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 open your own business
  • What qualification will I gain?

    Qualification title: Diplôme de Pâtisserie with Culinary Management (Internship Pathway)

    SCQF level: 8

    SCQF Credits: 152

    This qualification is listed on the Scottish Credit and Qualifications Framework (SCQF) and has been independently credit-rated by the Scottish Qualifications Authority (SQA). Further information is available here. This gives assurance that the content of our qualifications are of a high standard, meeting the rigorous quality assurance requirements of a national awarding body.

    For more information about accreditation and student visa sponsorship, visit our Accreditation and Educational Oversight page.

    Students graduating from the course will be equipped with the skills to become managers in the hospitality and restaurant industries across the world, as well as business owners in their own right. Examples of potential positions:

    • Executive Pastry Chef/Manager
    • Restaurant manager
    • Food and beverage executive
    • Food entrepreneur
    • Food product developer/researcher
    • Events coordinator
  • Term dates and apply

    Term Dates & Prices

    Select a date
    Sep 27, 2024 - Dec 12, 2025 ( Standard )
    Jan 6, 2025 - Mar 27, 2026 ( Standard )
    Mar 28, 2025 - Jun 26, 2026 ( Standard )
    Jun 27, 2025 - Sep 18, 2026 ( Standard )
    Sep 26, 2025 - Dec 11, 2026 ( Standard )
    Jan 9, 2026 - Mar 25, 2027 ( Standard )
    Apr 2, 2026 - Jun 25, 2027 ( Standard )
    Jul 3, 2026 - Sep 17, 2027 ( Standard )
    Sep 25, 2026 - Dec 17, 2027 ( Standard )

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