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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:

Following the Pastry Diploma, as part of the Innovation and Health Pastry Diploma, students will acquire the following skills:

Who is this programme for?

Possible careers

Key Information


  • 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 Diplôme de Pâtisserie and the Diploma in Pâtisserie Innovation and Wellness are delivered by the Le Cordon Bleu International Foundation.


        Programme Details

        • Programme Content

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

          • Basic Pastry Certificate

          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
            • 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
            • 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
            • 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
        • Diplôme de Pâtisserie with Internship Pathway

          Le Cordon Bleu has designed an Internship Pathway programme to give you the opportunity to work in a professional kitchen environment after your studies.

        • Diplôme de Pâtisserie with Internship Pathway and Diploma in Pâtisserie Innovation & Wellness

          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.

        • Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie

          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.

        • Diplôme de Pâtisserie with Culinary Management

          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 and Tuition Fees


          • Standard: 12 months
          • Intensive: 9 months

          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).

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        • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-georgios-papavgoulis
          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
        • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-david-laor
          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
        • ozgegultekin
          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
        • susan-holding
          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
        • christina-washington
          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
        • molly-wilkinson
          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
        • amanda-bankert
          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

        For more information

        Last page update in August 2023.