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The Diploma in Pâtisserie Innovation and Wellness is designed to deliver a thorough culinary education that emphasizes innovation and creativity. The program focuses on the art of pastry and creating recipes and products. It teaches design, structure, the use of new ingredients and the application of nutritional and health advice.

The program is designed and delivered by professional Chefs from Le Cordon Bleu Paris institute in order to meet the current and future requirements of the pastry sector.

Programme objectives:

By the end of the programme, students will have acquired the following skills:

Who is this programme for?

Professionals wishing to gain knowledge of innovative pastry techniques and to be able to produce products corresponding to contemporary pastry trends.

Opportunities: This programme prepares people wishing to join Research and Development laboratories in pastry, or to work in high-end restaurants with an innovative pastry menu adapted to all needs.

Key Information


  • All applicants must be aged 18 years or older.
  • High-School level diploma  (« GCSE », Baccalauréat...).
  • Fluency in English (CEFR B2 Level; IELTS test: 5,0 or equivalent level).
  • To be a graduate of Le Cordon Bleu Diplôme de Pâtisserie, or any kind of professional certificate in pastry.
  • Submit a motivation letter.
  • To have a year of professional experience in pastry. For holders of a Le Cordon Bleu Diplôme de Pâtisserie, this is not required.

Intakes: January, April, July, October
For late registrations (less than a week before the intake date), please contact our recruitment department at the following email address: paris@cordonbleu.edu.

        Teaching Method:

        • Demonstrations by Chefs from Le Cordon Bleu Paris institute and a practical methodology.
        • Theoretical courses by teachers from the institute.
        • Lectures or demonstrations by external professionals with specific knowledge and skills.
        • Workshops and tutorials.
        • Practical activities centered on the sensory analysis of products.

        The Diploma in Pâtisserie Innovation and Wellness was designed to facilitate professional integration and stimulate students' creativity while strengthening their passion. Throughout their studies, students are encouraged to take charge of their own learning by using self-assessment tools.

        Languages : The courses are taught in French and consecutively translated into English.

        Diploma awarded: The Diploma in Pâtisserie Innovation and Wellness is awarded by the Le Cordon Bleu International Foundation. It is recognized worldwide by professionals in the gastronomy sector.

        Details of the programme

        • Programme content

          The Diploma in Pâtisserie Innovation and Wellness is designed to deliver a thorough culinary education that emphasizes innovation and creativity. During this programme, graduates of classic pastry will acquire the following skills in the field of pastry:

          • Create innovative recipes and products, using the design and structure of new ingredients.
          • Learn healthy nutritional and wellness practices.
          • Become familiar with the latest technological trends in pastry.
          • Explore creation and innovation in an experimental approach. This research will take into account the choices of current consumers in terms of wellness and dietary guidelines.
          • Design pastries using sugar / flour substitutions.
          • Develop allergen free products.
          • Replacing animal fats with plant-based alternatives.
          • Select milled whole grain flour varieties and ancient grains.
        • Duration and Tuition Fees

          Duration: 3 months

          Tuition fees: 7,750 euros
          Tuition fees include application fees (€ 1,500), educational content and activities (conferences, demonstrations by guest chefs, visits and educational events)

          Student kit:

          Participants must consider an additional amount, not included in the tuition fees, of:

          • €700 for the utensil case.
          • €500 for the uniform kit, including Le Cordon Bleu student uniform, net and scale kit

          Students already registered to a Le Cordon Bleu Programme in culinary arts should not consider this expense as they are in possession of a student kit.

          Total cost of the student kit: €1,200

        • Intake dates and apply

          Term Dates & Prices

          Select a date
          Jan 5, 2022 - Mar 25, 2022 ( Standard )
          € 7,750.00
          Apr 4, 2022 - Jun 24, 2022 ( Standard )
          € 7,750.00
          Jul 4, 2022 - Sep 23, 2022 ( Standard )
          € 7,750.00
          Oct 3, 2022 - Dec 16, 2022 ( Standard )
          € 7,750.00