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The Pastry Diploma trains the chefs of the future in the pastry profession. A team of Chef Instructors supports the students throughout their training programme and teaches them traditional French pastry techniques.

Lessons are taught in a 4 000m² Institute, alongside the Seine, fitted out with the very latest equipment to provide the best possible learning environment.

From Macaroons, to Opéra, to sugar work, the art of pastry no longer holds any secrets for our graduates. Following internships in establishments such as: Pierre Hermé, Yann Couvreur, Des gâteaux et du pain (by Claire Damon), Angelina, Liberté, Acide Macaron (Jonathan Blot), Le Meurice, Michalak… graduates go on to become a pastry chef in their own right or even open their own pastry shop in France or abroad.

Janice Wong, Pooja Dhingra and Tracy Chang are shining examples. Find out about our pastry graduatescareers since graduating with their Pastry Diploma.

Pastry Diploma graduates


  • Scarlett Tyrell pastry diploma 2017

  • Ozge Glutekin pastry diploma 2014

  • Karima Gothari pastry diploma 2018

  • Esra Ozkutlu pastry diploma 2013

  • Camille Mansouri pastry diploma 2012

  • Tracy Chang pastry diploma 2011

  • Georgios Papavgoulis pastry diploma 2011

  • Kathleen Marks Roseiro pastry diploma 2009

  • Francesca Fiorentini pastry diploma 2009

  • David Laour pastry diploma 2009

  • Pooja Dhingra pastry diploma 2008

  • Janice Wong pastry diploma 2006

  • Casey Hickey pastry diploma 2003

Learn more about our graduate students

Cuisine Diploma graduates
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Le Grand Diplôme ® graduates
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Restaurant Management graduates
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