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Immerse yourself in pastry excellence with a comprehensive programme that combines traditional expertise and cutting-edge creativity.
This package combines two complementary diplomas:
The Diplôme de Pâtisserie, based on rigorous mastery of essential French techniques, and the Diploma in Pastry Innovation, dedicated to contemporary, sustainable and sensory creation.
Throughout the three levels of the Diplôme de Pâtisserie, you will develop solid expertise: Mastery of classic preparations, artistic chocolate and sugar creations, complex cooking techniques, modern interpretations of entremets, food hygiene and safety, professional organisation, supply management and professional communication in the kitchen.
With the Diploma in Pastry Innovation, your expertise becomes a field of exploration: Formulation, ingredient substitution, nutritional balance, new textures, emerging technologies, culinary design and creative projects. Under the guidance of the institute's Chefs and industry experts, you will learn to imagine the desserts of tomorrow and respond to the current challenges facing the sector: Well-being, modernity, sustainability and taste excellence.
Together, these two diplomas form a unique pathway: A progression that transforms a rigorous technician into a visionary creator, capable of combining precision, innovation and taste.
A combination of skills that prepares students for careers in catering, production, research and culinary development laboratories.
Prerequisites
Intake: April, October
Languages: The programmes are taught in French and consecutively translated into English during demonstrations and theory classes.
Diploma awarded: The Diplôme de Pâtisserie and the Diploma in Pastry Innovation are institutional qualifications awarded by the Fondation Internationale Le Cordon Bleu, conditional upon successful completion of each level of each diploma.
Duration:
Tuition Fees: €XX. Tuition fees include the application fee (€1500), learning material, uniform, equipment, including the Sabatier knife kit, and all activities.
The teaching and assessment methods associated with the combined Diplôme de Pâtisserie and Diploma in Pastry Innovation vary depending on the specific diplomas, namely the Diplôme de Pâtisserie and the Diploma in Pastry Innovation.
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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