Pâtisserie Diploma with Culinary Management

PARIS

Le Cordon Bleu Pâtisserie Diploma with Culinary Management is an integrated, full-time programme that comprises our renowned Pâtisserie Diploma with our Diploma in Culinary Management.

The Diplôme de Pâtisserie focuses on the progressive learning of the fundamental techniques of traditional French pastry. The Diploma in Culinary Management, addressed to future entrepreneurs, completes this training by allowing them to develop the skills required for the creation and management of their business.

Objectives

Gradually learn all the fundamental techniques of traditional French pastry
Acquire professional working and organizational methods
Acquire the knowledge and skills required to learn how to create and manage your own catering concept
Have a sufficient range of marketing and management knowledge to develop a business model
Creation of a business plan adapted to your professional project
Know how to plan, analyze and create products or recipes in a menu according to a budget
Master the preparations of classic and contemporary pastry
Explore the complexity of contemporary desserts
Acquire professional techniques for sugar and chocolate art work
Apply health, safety and hygiene regulations for professional kitchens
Enable students to build a network with professionals in the sector

Who is this programme for ?

Applicants wishing to enter a career working in a professional kitchen (pâtisserie, restaurant or hotel)
Professional Chefs or entrepreneurs who wish to learn classic French techniques
Applicants wishing to open their own business

Possible careers:

Executive Pastry Chef/Manager
Restaurant manager
Food and beverage executive
Food entrepreneur
Food product developer/researcher
Events coordinator

Key Information

Prerequisites

All applicants must be aged 18 years or older
The programmes are open to beginners, experience or practical knowledge is not required
Applicants must possess a baccalaureate or equivalent

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, practical classes & theory classes. Continuous assessment throughout the program. Practical and written exams.
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.

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

Diploma awarded: The Diplôme de Pâtisserie and Diploma in Culinary Management are delivered by the Fondation Internationale Le Cordon Bleu.

Programme Details

Programme Content
The curriculum is composed of two Le Cordon Bleu diplomas:
- The Pâtisserie Diploma which includes three certificates: Basic, Intermediate and Superior
  The diploma is a comprehensive culinary qualification in pastry and baking. By the end of the 9 month tuition, students become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces.
- Diploma in Culinary Management: upon successful completion of the Diplôme de Pâtisserie, students will start studying this diploma over a period of 3 months
  The Diploma in Culinary Management includes advanced culinary classes, key operational and management disciplines as well as business and marketing.
Diplôme de Pâtisserie with Internship Pathway

Le Cordon Bleu has designed the Diplôme de Pâtisserie with Internship Pathway to give students the opportunity to work in a professional kitchen environment after their studies.

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Diplôme de Pâtisserie with Internship Pathway and Culinary Management

Le Cordon Bleu has designed the Diplôme de Pâtisserie with Internship Pathway and Culinary Management to give students the necessary skills to start a culinary business and to practice the techniques learnt during their Diploma by joining a professional kitchen environment after their studies.

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Complete with Diplôme de Boulangerie

Future pastry chefs who have a deep knowledge of bread baking techniques will be able to offer a wider range of varied and original products to their future customers.

Students interested in learning bread baking techniques and wishing to create a culinary business after their Diploma can consider enrolling today for the integrated diploma: " Diplôme de Pâtisserie and Diplôme de Boulangerie with Culinary Management."

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Duration and Tuition Fees

Duration: 9 to 12 months

Tuition Fees: €36,200
These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

Term Dates & Prices

Select a date

2024

Jul 1, 2024 - Jun 20, 2025 ( Standard )

36,900.00€

Jul 1, 2024 - Mar 21, 2025 ( Intensive )

36,900.00€

Sep 30, 2024 - Sep 19, 2025 ( Standard )

36,900.00€

Sep 30, 2024 - Jun 20, 2025 ( Intensive )

36,900.00€

2025

Jan 6, 2025 - Dec 19, 2025 ( Standard )

36,900.00€

Jan 6, 2025 - Sep 19, 2025 ( Intensive )

36,900.00€

Mar 31, 2025 - Dec 19, 2025 ( Intensive )

36,900.00€

Mar 31, 2025 - Mar 27, 2026 ( Standard )

36,900.00€

Jun 30, 2025 - Jun 26, 2026 ( Standard )

36,900.00€

Jun 30, 2025 - Mar 27, 2026 ( Intensive )

36,900.00€

Sep 29, 2025 - Sep 25, 2026 ( Standard )

36,900.00€

Sep 29, 2025 - Jun 26, 2026 ( Intensive )

36,900.00€

2026

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

36,900.00€

Jan 5, 2026 - Sep 25, 2026 ( Intensive )

36,900.00€

Apr 6, 2026 - Dec 18, 2026 ( Intensive )

36,900.00€

Testimonials

As well as having had the opportunity to study in a multicultural environment, Le Cordon Bleu has given me the tools and the motivation to be able to achieve my future goal: Opening my own pastry store

Georgios Papavgoulis
The time I spent studying at Le Cordon Bleu exceeded all my expectations. I was taught by the best Chefs, working with the best possible raw materials and experiencing life in Paris, the world’s pastry capital.

David Laor, Pastry Diploma Alumni
My internship at Pierre Herme was an amazing experience for me. I sharpened the skills that I developed at the school during the 2 months I spent there. I worked in every department, from base production to dessert dressing and I also had the chance to meet and work with very strong and capable chefs.

Ozge Gultekin, Pastry Diploma alumna
I feel I had excellent training from some of the best chefs in the world and have excellent techniques. It wasn’t easy, and I appreciate the level of excellence that is expected to achieve the certificate for each course. I’m able to understand recipes and techniques written by any chef. The school had a tremendous reputation, and that is something I’ve very proud of.

Susan Holding, Diplôme de Pâtisserie 1998
There is so much that Le Cordon Bleu taught me. The Chefs at school helped me understand the foundations of French Pastry through detailed explanations. Most importantly, we were taught the importance of creativity. The skill to move away from traditional recipes and create our own. The practical classes drove us to put our knowledge to test and perfect our techniques. Along with the technical knowledge, Le Cordon Bleu taught me the importance of teamwork, attention to detail and most of all perseverance and patience because baking as they say is both an art and a science!

Christina Washington, Diplôme de Pâtisserie 2016
Before going to culinary school, I only knew American pastries, such as cakes and cookies. This is not pastry. By going here, I loved how the program was set up because each semester we focused on certain types of cake and I found myself doing the recipe several times to where I really knew it and what to do with it. When I returned to the US, I found that my level of expertise was very high based on what I had learned, and it was easy to find a job.

Molly Wilkinson, Diplôme de Pâtisserie 2013
Le Cordon Bleu Paris gave me a comprehensive understanding of the building blocks of pastry. It gave me the confidence to pursue my dreams and gave me the skills to enter high-level professional kitchens immediately after graduation.

Amanda Bankert, Diplôme de Pâtisserie 2004