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Pastry training course presentation

Le Cordon Bleu Paris has provided pastry training programmes for students from different backgrounds and cultures for more than 120 years. Le Cordon Bleu training programmes aim to teach students a comprehensive range of pastry techniques, which they can then apply to all types of cuisines. As such, these lessons provide the perfect opportunity to learn French pastry techniques alongside the best Chefs.

Le Cordon Bleu Paris institute Pastry Diploma, which can be studied in a matter of months, is recognized around the globe by all those who work in the field and accredited in more than 10 countries.

4 intakes per year

Key Information

Languages: French and English
Duration: 9 months
Price: 22 000 € (fees include: uniform and equipment)
Hours per week: 16 to 18 hours
Entry requirements: candidates must be at least 18 years of age and must have obtained the French Baccalaureate or equivalent diploma.


Throughout Le Cordon Bleu Pastry Diploma, students are trained in all French pastry techniques by distinguished Chefs. The programme covers all the French pastry techniques necessary for creating a multitude of desserts and how to adapt them to world cuisines. Programmes are regularly updated to reflect the latest trends.

 We teach the vital ingredient: passion through our recipes. Precision, discipline and passion.

Pastry Diploma programme details

  • Pastry Programme structure

    Under the supervision of ourpastry Chefs Instructors, lessons are divided into two parts:

    • Culinary demonstrations in front of the whole class where students become familiar with techniques taught by the Chefs
    • Practical classes where they practise the techniques learnt during the demonstration at individual work stations

    The Pastry Diploma is awarded when a student has successfully completed all three levels:

    • Basic level
    • Intermediate level
    • Superior level
    All students, even those with professional experience, must start with Basic level before continuing on to Intermediate and Superior.
    For each level successfully completed, students are awarded a certificate to prove their skills. To obtain the Pastry Diploma, students must successfully complete Superior level.

    Pastry Diploma

  • Who is the Pastry Diploma aimed at?
    The pastry training programme is aimed at all those who are passionate about pastry whether novices or with experience.
    The pastry course is for those who want to become highly proficient in pastry.
    The school curriculum has been structured so that students can learn the techniques, step by step, to become accomplished Chefs and deal with any culinary challenge with which they may be faced. The programme is aimed at both those who have just been awarded a bachelor’s degree, or other graduates, and those looking for a career change or to consolidate their culinary expertise.
  • Career opportunities

    Depending on their level, a number of career opportunities exist for Pastry Diploma graduates including:

    • Working in restaurant and hotel kitchens alongside prestigious pastry chefs, becoming a pastry chef, taking on responsibilities and the role of pastry chef
    • Becoming a restaurant critic and providing critiques for specialized magazines, culinary blogs and top guides such as the Michelin Guide, Gault et Millau, Zagat, etc…
    • Launching their own business by becoming an entrepreneur and opening a restaurant, a pastry truck, a new sweet dining concept…
    • Becoming a personal pastry chef and offering a range of desserts to both individuals and companies for culinary events
    • Writing articles for specialized reviews and magazines by becoming a culinary journalist
    • Teaching apprentice Chefs by becoming a Chef Instructor
    • Working on the aesthetics of dishes: food stylist, food photographer, cake designer…
  • Intakes and apply

    Term Dates & Prices

    Select a date
    Apr 8, 2019 - Dec 20, 2019 ( Standard )
    € 22,000.00
    Jul 8, 2019 - Mar 27, 2020 ( Standard )
    € 22,000.00
    Jul 8, 2019 - Dec 20, 2019 ( Intensive )
    € 22,000.00
    Oct 7, 2019 - Jun 26, 2020 ( Standard )
    € 22,000.00
    Jan 6, 2020 - Sep 25, 2020 ( Standard )
    € 22,000.00
    Jan 6, 2020 - Jun 26, 2020 ( Intensive )
    € 22,000.00
    Apr 6, 2020 - Dec 18, 2020 ( Standard )
    € 22,000.00
    Jul 6, 2020 - Dec 18, 2020 ( Intensive )
    € 22,000.00
  • 5 key steps for registration
    • Step 1: preparing the application form for the Pastry Diploma
    • Step 2: sending the application form for the Pastry Diploma
    • Step 3: examination of the application by the Admissions Jury
    • Step 4: payment of tuition fees for the Pastry Diploma
    • Step 5: finalizing registration
  • International environment
    During examinations, students can choose to write in English or French depending in which they feel most at ease. It is important, therefore, to have a good level of English or French in order to successfully complete the programme, to understand pastry vocabulary and to be awarded the diploma.
  • Language
    All demonstrations are given in French and translated into English by an English speaking translator so that all students can follow the lessons with ease.
  • French lessons


  • Alumni-Vignette-250x250-MarianaCdC2
    I always knew that cuisine would take me to France. Cooking, it's in my family for generations, not as chefs, or restaurant owners, but on the every day bases. Le Cordon Bleu experience and diploma opened opportunities for me here, but mostly because I perused and worked for it. I work every day to deliver excellence in what I do and to make my time in Paris truly worth it. I study daily, and try to keep on track of the news of the pastry world.
    Mariana Correa da Cunha, Grand Diplôme 2013
  • Alumni-Vignette-250x250-HugoS
    Learning all the cooking and pastry techniques is an incredible memory. I wanted to travel abroad and to experience professional training, and Le Cordon Bleu Paris gave me the opportunity to do so. After Le Cordon Bleu, I did an internship at Bernard Loiseau, and I then travelled to Australia in search of new flavours. Now I´m a chef at Feelviana, the first sports hotel in Portugal.
    Hugo Simões, Grand Diplôme 2010
  • Robbie Riplada testimonial
    Le Grand Diplome is the epitome of culinary training, as Chefs pass on a culinary legacy to those who have the will and the courage to be part of such a creative and passionate profession.
    Robbie Ripalda, Grand Diplôme 2010
  • 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-marie-sophie-guthmann
    The year at Le Cordon Bleu Paris is something everybody should experience at least once in their lifetime. The months are intensive and hard but when you see the final result, you cannot be anything other than speechless. I had never analyzed a glass of wine, a bottle, a grape variety, a region… Curiosity played a major role and opened my eyes to discover the beauty of this sector. Marketing, communication, management, soft skills… We touched on these subjects every day. The consultants are professionals, particularly good listeners and receptive, which is a very positive aspect.
    Marie-Sophie Guthmann, Wine and Management Programme Alumna
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-gaston-acurio
    Gastón Acurio is a Chef, writer, businessman, and advocate of Peruvian culinary art. He attended law school in the late 80s but his passion for cuisine was so strong that he decided to leave to study the culinary arts at Le Cordon Bleu Paris. He came back to Paris, France in 2015 to open a new restaurant.
    Gaston Acurio, Grand Diplôme Alumnus
  • 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

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