Diploma in Pastry Innovation

The Diploma in Pastry Innovation places creativity, boldness and innovation at the heart of the training programme. More than just a simple refresher course, this programme opens the doors to a new generation of patisserie, in line with consumer expectations: nutritional balance, well-being, sustainability and gourmet pleasure.

Here, you will learn how to rethink recipes, substitute ingredients, imagine original textures and develop creations with refined but lighter flavours, without compromising on taste.

This avant-garde programme combines culinary expertise, technological research and design to transform your expertise into a veritable laboratory of experimentation. Through practical classes, collaborative workshops and innovative projects, you will explore new approaches to inventing the luxurious and sensory desserts of tomorrow, which appeal as much for their taste as for their modernity.

Under the guidance of Le Cordon Bleu institute Chefs and enriched by the participation of industry professionals, the curriculum reflects current trends: nutrition, sustainable innovation, new techniques and cutting-edge equipment.

General training objectives and intentions of the programme:

- Develop leading expertise based on solid technical foundations and cutting-edge approaches to excel in the art of patisserie within a forward-looking industry.
- Experience a varied and immersive teaching approach: Demonstrations, intensive practical classes, group discussions and sensory analyses, in order to stimulate creativity and design new products.
- Master innovative equipment and technologies, perfect professional skills and integrate operational standards applied in catering, production, hospitality, specialised shops and gourmet kitchens.
- Deepen understanding of pastry science by working on the structure, taste and formulation of recipes to learn how to modify ingredients, reformulate and adapt preparations to current expectations.
- Deepen understanding of pastry science by working on the structure, taste and formulation of recipes to learn how to modify ingredients, reformulate and adapt preparations to current expectations.
- Utilise cutting-edge technologies to perfect production in patisserie, confectionery, chocolate, ice cream and entremets, using innovative techniques.
- Strengthen skills in hygiene, health and safety, while developing the ability to work effectively within professional teams.

Key information

Prerequisites

Minimum age: 18 years old
Secondary school diploma (Bac or equivalent)
Have one of the following qualifications:
- Le Cordon Bleu Diplôme de Pâtisserie or equivalent Level 4 qualification (CEC)
- or A minimum of 3 years' professional experience in patisserie (restaurant, hotel, café, new product development or other), as supported by your CV and confirmed during the interview, depending on the position and level of responsibility.

Languages: Be able to justify a B2 level in English or A2 level in French Accepted language tests and score/level correspondence

Demonstrations and theory classes are taught in French and consecutively translated into English.

Diploma awarded: The Diploma in Pastry Innovation is awarded by the Fondation Internationale Le Cordon Bleu upon successful completion of the final examination

Duration: 12 weeks, with about 22 hours of learning per week, or nearly 220 hours guided by our Chefs.
(The number of weekly hours may vary depending on what is being taught and activities planned.)

Intakes: April and October

Programme details

Programme content
The content of Le Cordon Bleu's Pastry Innovation Diploma programme incorporates:
- Knowledge and understanding
- Application and action
- Autonomy and accountability
A multi-disciplinary approach is implemented to combine interactive teaching across all subject areas. Particular emphasis is placed on student engagement and active participation in real and simulated work situations.

The topics covered:
- Defining innovation in pastry making: A conceptual approach
- Recipe analysis and formulation
- Product development, Research & Development – Processes and stages of conceptualisation
- Sweeteners: sugar and artificial sweeteners
- Dry ingredients: flours, nuts and seeds
- Sensory qualities – Textures
- Sensory qualities – analysis and pairing of flavours and aromas
- The science of ganache: trends in chocolate and confectionery
- The science of frozen desserts – formulation and influence of technology
- Concepts and design
Teaching and assessment methods
Varied and immersive teaching methods to stimulate creativity and excellence:
- Demonstrations and practical methodology by Le Cordon Bleu Chefs
- Lectures run by our expert instructors.
- Expertise from external professionals recognised for their specific know-how.
- Field trips and activities in restaurants, shops, and with producers.
- Practical workshops and supervised tutorials encouraging experimentation and innovation.
- Sensory activities dedicated to the subtle appreciation of flavours and textures.
The Diploma in Pastry Innovation has been designed to encourage creativity and professional development. Each participant is encouraged to develop a self-reflective approach, valuing their learning and achievements.

Assessment methods:

Assessments will take place in line with the learning outcomes for each topic as well as the general learning outcomes. A range of assessment methods may be used, such as:
- Continuous practical assessment: Regular evaluation of completed tasks, with cumulative marks throughout the programme.
- Theoretical examination: Research report to validate understanding of scientific and conceptual principles.
- Practical examination – final project: Preparation of a culinary creation in front of a jury, under close-to-real conditions.
Oral presentation of the final culinary creation: Highlighting the final project and practical work, demonstrating creativity and understanding of concepts.
Statistics

Graduation rate: 100% (out of a total of 6 students over the first 3 terms of 2023)

Term Dates & Prices

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2026

Apr 6, 2026 - Jun 26, 2026 ( Standard )

11,700.00€

Oct 5, 2026 - Dec 18, 2026 ( Standard )

11,700.00€

Last page update in October 2025

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