Diplôme de Pâtisserie with Pâtisserie Innovation & Wellness

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:

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

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

Mobilize basic 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-related recommendations
Learn to exploit the contributions of new ingredients and associate them to sublimate the senses
Understand the principles of ingredient substitution and the use of innovative products in the creation of recipes
Building achievements through innovative applications and technologies
Evaluate the outcome of the proposed concepts with a critical eye
Create taste profiles and apply sensory analysis techniques in recipe creation
Apply health, safety, hygiene and allergen standards in professional kitchens

Who is this programme for?

People wishing to pursue a career in a professional kitchen (restaurant or hotel)
Professional chefs or entrepreneurs who wish to master the techniques of French pastry
People in professional retraining who want excellent training in pastry

Possible careers

Pastry Chef of a restaurant or caterer
Entrepreneurial Pastry Chef

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

Chocolatier
Confectioner
Food and Beverage Director
Food entrepreneur
Food developer/researcher

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:
- Intermediate Pastry Certificate
- Superior Pastry Certificate
- Diploma in Pâtisserie Innovation and Wellness
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Diplôme de Pâtisserie with Culinary Management

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Duration and Tuition Fees
Duration:
- 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).

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

Last page update in May 2024

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