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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 programme focuses on the art of pastry and creating recipes and new products. It teaches design, structure, the use of new ingredients and the application of nutritional and health advice. The Diploma in Pâtisserie Innovation and Wellness has been designed to facilitate professional integration and stimulate students' creativity while reinforcing their passion. 

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. The acquired skills enable students to offer healthy and balanced pastries in a professional setting. During the programme, students learn how to replace rich and sweet foods while maintaining their nutritional value.

With the knowledge of alternative ingredients, students will also be able to adapt traditional recipes to vegan or gluten-free diets.

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:

Key Information


  • All applicants must be aged 18 years or older
  • Fluency in English (IELTS test: 5,0 or equivalent level) or in French (CEFR B2 Level)
  • To have one of the following qualifications:
    - Le Cordon Bleu Diplôme de Pâtisserie
    - a "CAP" diploma in Pastry or any kind of professional certificate in pastry
    - High-School level diploma (« GCSE », Baccalauréat...)
  • To have a year of professional experience in pastry (for non-holders of a Le Cordon Bleu Diplôme de Pâtisserie)

Intakes: January and July
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, practical classes & theory classes. Students will have access to an online educational interface, where 8 videos per certificate and 20 hours of digital pedagogy will be made available, together with as theoretical course materials and videos of additional technical expertises.

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

        Diploma awarded: The Diploma in Pâtisserie Innovation and Wellness, institution diploma, is delivered by the Le Cordon Bleu International Foundation.

          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:

            €9,000 - These fees include the application fee (€500), learning material and all activities (conferences and educational visits).

            Please note that an additional fee will be charged to new students for the purchase of a mandatory student kit.

          Term Dates & Prices

          Select a date
          Jul 3, 2023 - Sep 22, 2023 ( Standard )
          Jan 4, 2024 - Mar 22, 2024 ( Standard )
          Jul 1, 2024 - Sep 20, 2024 ( Standard )
          Jan 6, 2025 - Mar 21, 2025 ( Standard )
          Mar 31, 2025 - Jun 20, 2025 ( Standard )

          For more information