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Certificate Objectives:

  • Learning the classic and traditional techniques of French pastry
  • Organization, hygiene and safety in the kitchen
  • Mastery of the use of knives, initiation to professional gestures (cutting, slicing)
  • Adaptation to a professional environment: working with products, use of pastry equipment
  • Terminology of the French pastry industry
  • Introduction to bread baking techniques: croissant, pain au chocolat, brioche
  • Discovery of decoration techniques: highlighting one's products
  • Theoretical courses on products and visit of the vegetable garden on the roof of the institute: Introduction to the sustainable environment
  • In addition to the face-to-face and practical courses, 8 videos per Certificate are made available to the student throughout the term, i.e. 20 hours of digital teaching, integrated and available on the teaching resources software. The student will also benefit from theoretical course materials and additional technical expertise videos.
Who is this certificate for?

Le Cordon Bleu Paris welcomes students from a variety of educational and professional backgrounds who are at least 18 years old and hold a baccalaureate or equivalent. No previous culinary experience is required.

4 entries per year: January, April, July, October.

Languages: the training is given in French and translated consecutively into English during the demonstrations and theoretical courses.

Basic Pastry Certificate presentation

  • Programme details

    Introduction to French pâtisserie

    • Basic doughs
    • Introduction to creams and fillings
    • Traditional desserts and cakes
    • Classical techniques, basic decoration
    • Masking anbd glaçage Introduction to yeast doughs (croissants & brioches)
    • Basic French Pâtisserie terminology
    • Working with a pastry bag: How to use one
    • Discover different decorations
    • Working with a paper cone
    • Pastry lining for tarts: Assembling cakes 
    • Essential creams: Making a variety of different creams: Diplomat pastry cream, Chantilly
    • Discover chocolate decorations: Initiation to simple chocolate decorations

    Demonstration classes are translated into English. Intensive programmes have the same curriculum as the full length programmes. Since these programs are accelerated, students can only take one discipline at a time: cuisine or pâtisserie. Scheduling is up to 6 days a week and 6 to 12 hours of courses daily.

    In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.

    Note: In the case of a full session, a waiting list is automatically opened. Please contact the admissions department: parisadmissions(@)cordonbleu.edu

  • Duration and Tuition Fees

    Possible formats:

    • Standard format: duration of 3 months
    • Intensive format : with classes of 6 to 12 hours per day, 6 days per week, this course can be completed in 6 weeks in an intensive format.

    Tuition: €11,700. Tuition includes application fee (€500), course content, uniform, equipment including Zwilling® knife kit, and activities (lectures, guest chef demonstrations, career day, educational tours, cocktail party)

    Teaching method: demonstrations followed by practical and theoretical lessons.

  • Entry requirements
    • Candidates must be at least 18 years of age
    • and must have obtained the French Baccalaureate or equivalent diploma.
  • Dates and apply

    Term Dates & Prices

    Select a date
    2024
    Apr 2, 2024 - May 10, 2024 ( Intensive )
    11,700.00€
    Jul 1, 2024 - Aug 9, 2024 ( Intensive )
    11,700.00€
    Jul 1, 2024 - Sep 20, 2024 ( Standard )
    11,700.00€
    Sep 30, 2024 - Nov 8, 2024 ( Intensive )
    11,700.00€
    Sep 30, 2024 - Dec 20, 2024 ( Standard )
    11,700.00€
    2025
    Jan 6, 2025 - Feb 14, 2025 ( Intensive )
    11,700.00€
    Jan 6, 2025 - Mar 21, 2025 ( Standard )
    11,700.00€
    Mar 31, 2025 - May 9, 2025 ( Intensive )
    11,700.00€
    Mar 31, 2025 - Jun 20, 2025 ( Standard )
    11,700.00€
    Jun 30, 2025 - Aug 8, 2025 ( Intensive )
    11,700.00€
    Jun 30, 2025 - Sep 19, 2025 ( Standard )
    11,700.00€
    Sep 29, 2025 - Nov 7, 2025 ( Intensive )
    11,700.00€
    Sep 29, 2025 - Dec 19, 2025 ( Standard )
    11,700.00€
  • Apply for the Pastry Diploma
Last page update in January 2024.
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