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Le Cordon Bleu's Diplôme de Pâtisserie with Pâtisserie Innovation and Wellness is an integrated, full-time programme that comprises our highly respected Diplôme de Pâtisserie with our 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?

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

Prerequisites

  • 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.

        Programme Details

        • Programme Content

          Please note that it is possible to register for certificates, starting with the Basic Pastry Certificate

          • Basic Pastry Certificate

          Prerequisite: None

          This certificate introduces you to the basic techniques of French pastry, including:

            • Organisation of the workstation in compliance with health and safety rules
            • Become familiar with the terminology of French pastry
            • Adapt to your new professional environment: working with products, using pastry equipment
            • Acquire professional techniques: Poaching, icing, making different pastes, creams and mastering cooking
            • Preparation of traditional French pastries: Pithiviers, Saint Honoré, Paris-Brest, éclair au chocolat, strawberry, macarons...
            • Introduction to baking techniques: croissant, chocolate bread, brioche
            • Discovery of decoration techniques: highlight your productions
            • Theory course on products and visit of the vegetable garden on the roof of the institute: Introduction to sustainable environment

          • Intermediate Pastry Certificate

          Prerequisite: Basic Pastry Certificate

            • Reinforcement of the techniques taught in the basics and mastery of associations of colours and flavours
            • Contemporary pies: Personal creation and file writing
            • Introduction to the artistic work of sugar: Pulled sugar, gestures, decorations (flowers, leaves...)
            • Chocolate processing: crystallization, molding, candy, dipping fork, nutmeg and truffles
            • Sketch and sketch workshop
            • Realization of classic confectionery products
            • Preparation of desserts on the plate
            • Small restaurant ovens (sweet and savoury)
            • Entremets: Control of poaching and decorations, assembly, frozen desserts
            • Theory courses: ice cream and sorbets, chocolate, awareness of the world of beekeeping
          • Superior Pastry Certificate

          Prerequisite: Intermediate Pastry Certificate

            • Improvement in the production of chocolate candies
            • Realization of an artistic piece in chocolate
            • Chocolate sculpture workshop
            • Sugar artwork: Work with cast, drawn, blown sugar, decorations and gestures
            • Workshop "my first showcase": making of luxury revisited petits fours
            • Personal project: Creation of a modern dessert and writing of a portofolio
            • Restaurant desserts, desserts and contemporary cupcakes
            • Educational visit to Rungis Market, the largest market in Europe
            • Demonstration of a chef in the spotlight: Prestigious outdoor pastry chef
            • Introduction to cost and waste management (cost control)
          • Diploma in Pâtisserie Innovation and Wellness

          Prerequisite: Superior Pastry Certificate

            • 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:

          • Standard: 12 months
          • Intensive: 9 months

          Tuition Fees: €31,200 (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).

        • Intakes and Apply

          Term Dates & Prices

          Select a date
          2022
          Apr 4, 2022 - Dec 16, 2022 ( Intensive )
          € 31,200.00
          Apr 4, 2022 - Mar 24, 2023 ( Standard )
          € 31,200.00
          Jul 4, 2022 - Jun 23, 2023 ( Standard )
          € 31,200.00
          Jul 4, 2022 - Mar 24, 2023 ( Intensive )
          € 31,200.00
          Oct 3, 2022 - Sep 22, 2023 ( Standard )
          € 31,200.00
          Oct 3, 2022 - Jun 23, 2023 ( Intensive )
          € 31,200.00
          2023
          Jan 4, 2023 - Sep 22, 2023 ( Intensive )
          € 31,200.00
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