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              Pastry and boulangerie training programme presentation

              Combine two Diplomas at the same time: Pastry and Boulangerie and make the most of your time in Paris, the capital of Pastry and Boulangerie!

              Le Cordon Bleu Paris has a long history of training students from around the world in the Culinary Arts and in the French culinary techniques inherited from the very best Chefs. This package combines two diplomas: the Pastry Diploma and the Boulangerie Diploma and, therefore, enables students to study both disciplines at the same time.

              The objective of the Chef Instructors is to teach students the essential culinary techniques which will enable them to be completely at ease in their future professional working environment. This programme trains the future bakers and pastry chefs.

              Students can combine the Pastry and Boulangerie Diplomas and obtain both Diplomas in one year.

              Once the three levels of pastry and the two levels of breadbaking have been validated, the student will take one or two internship(s):

              Students can also combine the two diplomas by registering to both and taking one diploma after the other one.

              Key information

              Language of instruction: English and French
              Duration: 1 year
              Price: €33 700 (the price includes uniform and utensils)
              Hours per week: 25 hours on average
              Entry requirements: Applicants must be at least 18 years of age and hold the equivalent of: High School Diploma (USA) (CAD) – High School Certificate (Japan) – GCSEs (UK) – Baccalaureate (France) or other.

              Intake dates

              June 12, 2017 - July 19, 2018 | € 33,700.00
              September 5, 2017 - November 16, 2018 | € 33,700.00

              Mar 26, 2018 - Mar 22, 2019 | € 33,700.00

              Fill in the form below to apply:


              • 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
              • 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
              • Francesco boulangerie
                In 2016, I decided to retrain to enable me to move into a sector about which I am passionate: boulangerie. In order to be able to master the techniques for making traditional French bread and freshly baked pastries, it was essential for me to learn with an Institute which specialized in this field : Le Cordon Bleu. I want to reach the very highest levels of excellence in my aim to become a baker, and the quality of Le Cordon Bleu programmes is renowned around the world. The training and the instructors are recognized in their field, the infrastructure, the working conditions, the equipment, and the training programme, are better than those you find when preparing for a CAP boulangerie.
                FRANCESCO GIRALDI, Boulangerie Diploma 2015 - 2016

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