Diploma in Pastry Innovation & Wellness

Throughout history, cakes and other dessert preparations have always been seen as foods associated with pleasure. Today desserts have become true luxury items which occupy a considerable share of the food industry market.

While focused on the art of pastry, the Le Cordon Bleu Diploma in Pastry, Innovation and Health has been designed to preserve the pleasure of choosing and enjoying food while promoting an evolving approach to integrating ingredients and approaches preparations that further support healthy eating behavior.

The specialization program in plant-based gastronomy “Pastry, innovations and health” has been developed and is taught by Le Cordon Bleu professional Chefs to contribute to the growth and evolution of the art of pastry from a perspective of choice of healthy and balanced life.

General objectives and intentions of the programme:

By the end of the programme, students will have learned in particular to:

- Learn fundamental culinary preparation techniques and apply them to advanced pastry recipes
- Analyze innovative trends in pastry related to health, awareness of food waste and the choice of ingredients
- Create innovative pastry recipes, taking into account health recommendations
- Learn to play on the compositions of new ingredients and to associate them to highten the senses
- Understand the principles of ingredient substitution and the use of innovative products in making recipes
- Develop concepts through innovative applications and technologies
- Evaluate the result of the proposed concepts with a critical eye
- Create taste profiles and apply sensory analysis techniques in creating recipes
- Apply health, safety, hygiene and allergen standards in professional kitchens

This training is aimed at people who wish to:

Gain knowledge of innovative pastry techniques and to be able to produce products corresponding to contemporary pastry trends.

This training opens up professional possibilities in the areas of professional cooking, particularly for:

Joining Research and Development laboratories in pastry
Working in high-end restaurants on an innovative pastry menu adapted to all needs

Key Information

Prerequisites

All applicants must be aged 18 years or older
To have one of the following qualifications:
- Le Cordon Bleu Grand Diplôme® or 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: April and October

Teaching Methods:

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

Languages : The demonstrations and theoretical courses are taught in French and simultaneously translated into English

Diploma awarded: The Diploma in Pâtisserie Innovation and Wellness, institution diploma, is delivered by the Le Cordon Bleu International Foundation, conditional on successful completion of the final exam.

Details of the programme

Programme content
During this programme, students, already trained in classic pastry making, will extend their skills in the field of pastry, particularly by learning:
- How to create innovative recipes, using the design and structure of new ingredients and products
- Healthy nutritional and wellness practices
- The latest technological trends in pastry
- The 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
- How to design pastries using sugar / flour substitutions
- How to work on allergen-free products
- The choice and dosage of plant-based alternatives to animal fats
- How to select milled whole grain flour varieties and ancient grains
Thanks to the techniques learned as part of this training, graduate students will be able to adapt to the multiple needs of consumers, by producing, depending on the case, a more dietary, vegan, gluten-free, lactose-free or even sugar-free pastry, adapted to diabetics.

Evaluation methods: Evaluation is carried out against the educational objectives established for each chapter, as well as against the educational objectives of the program as a whole. Different assessment methods are put in place, including among others: practical assessment, practical examination, theoretical examination, presentation of practical work based on the educational objectives of the lessons and self-assessment, as well as the creation of a culinary file: collection of products produced by the student during their training.
Duration and Tuition Fees

Duration: 3 months

Tuition fees:

€11,700 - These fees include the application fee (€500), learning material and all activities

An additional fee will be charged to new students for the purchase of a mandatory student kit.
Statistics

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

Term Dates & Prices

Select a date

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 September 2023.

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Diploma in Pastry Innovation & Wellness

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