Le Cordon Bleu's Diplôme de Pâtisserie with Pâtisserie Innovation and Wellness is an integrated, full-time programme that comprises the highly respected Diplôme de Pâtisserie with the Diploma in Pâtisserie Innovation and Wellness.
The Le Cordon Bleu Diplôme de Pâtisserie is one of the most respected pastry and baking qualifications available today. This programme enables you to become highly skilled and delivers the highest standards of professional pastry chef education and training, taking beginners through Basic, Intermediate and Superior training.
By adding the Diploma in Pâtisserie Innovation and Wellness to their studies, students will take their pastry skills to an advanced level in a programme which focusses on recipe development, transformation and evolving classical recipes, including creating recipes which appeal to current demands in the food sector such as nutrition focused, health and allergen-free products.
Programme objectives:
By the end of the programme, students will have acquired the following skills:
Who is this programme for?
Prerequisites
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:
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 Diplôme de Pâtisserie and the Diploma in Pâtisserie Innovation and Wellness are delivered by the Le Cordon Bleu International Foundation.
Please note that it is possible to register for certificates, starting with the Basic Pastry Certificate
This certificate introduces you to the basic techniques of French pastry, including:
Le Cordon Bleu has designed an Internship Pathway programme to give you the opportunity to work in a professional kitchen environment after your studies.
Le Cordon Bleu has designed an Diplôme de Pâtisserie with Internship Pathway and Diploma in Pâtisserie Innovation and wellness to give students the opportunity to work in a professional kitchen environment after their studies.
Le Cordon Bleu has designed an Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie to give you the opportunity to work in a professional kitchen environment after your studies.
If you are interested in starting a culinary business after your Diplôme de Cuisine, why not consider registering today for our integrated diploma: "Diplôme de Pâtisserie with Culinary Management". Click on the button below to be redirected to the programme page.
Duration:
Tuition Fees: €36,000 (standard or intensive). These fees include the application fee (€1,500), learning material, equipment including the Zwilling® knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).
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
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.
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.
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.
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!
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.
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.
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