Bakery, Danish pastries and Artisan Breads Programmes

Le Cordon Bleu Paris Institute offers comprehensive and professional bakery and pastry training programmes. Intended for good food and culinary enthusiasts as well as future entrepreneurs, Le Cordon Bleu bread baking courses provide students with all the skills and experience to carry out their culinary project.

Among bread baking schools in France and around the world, Le Cordon Bleu Paris is an institute recognized for its culinary excellence and the innovation and know-how of its Chefs. With exceptional facilities, a unique geographical location and a global network, the institute offers a favorable environment for learning the culinary arts.

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Boulangerie is a profession that combines the nobility of tradition with the intelligence of modernity

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Our Boulangerie Diploma aims to teach students a variety of techniques like basic bread doughs, viennoiserie, and sourdoughs as well as the essential knowledge required for becoming a chef baker and running a small bakery business. It is designed for students who would like to enter a professional career in the baking industry.

Le Cordon Bleu offers an intensive programme for those who want to graduate in a shorter space of time. The classes and degree are identical content to the standard programme.

The Pâtisserie and Boulangerie Diploma is oriented towards the progressive learning of the fundamental techniques of French pastry and traditional bread-baking. They are composed of the three pastry certificates (Basic, Intermediate, and Superior) and the two bakery certificates (Basic and Advanced) to help you master the art of cakes, bread, viennoiseries and more...

Students learn to master contemporary desserts and the most complex baking techniques.

Thanks to the Diplôme de Pâtisserie with Internship Pathway and Boulangerie Diploma, people who wish to join a pastry shop, or a Bakery, are trained in French pastry and bakery techniques, and also acquire professional experience through practical application in a pastry business or in the pastry section of a restaurant, as well as through an internship in the kitchens of one of Le Cordon Bleu Paris' prestigious partner establishments.