Term Dates & Prices
Select a date
The Diplôme de Pâtisserie is a comprehensive, rigorous training program comprising three levels: Basic, Intermediate and Superior. The training is based on a high level of teaching, distinguished on the one hand by lessons and demonstrations given by chefs of recognized experience, and on the other by individual practical work by learners, supervised by the Chefs. This combination of teaching, demonstrations and practical work enables students to gradually learn the fundamental techniques of traditional French pastry-making.
Demonstrate the ability to prepare pastries, including:
Demonstrate the ability to communicate in a professional setting, including:
Prerequisites
Intakes: January, April, July, October
Languages: The courses are taught in French and simultaneously translated into English
Diploma awarded: The Diplôme de Pâtisserie is awarded by the Le Cordon Bleu International Foundation, conditional on successful completion of all three levels
Duration:
Tuition Fees: €30,000 (standard or intensive). These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit uniform and all activities.
This programme is aimed at people who seek to:
This training opens up professional possibilities in the fields of professional pastry, in particular to act as:
Please note that it is possible to register for certificates, starting with the Basic Pastry Certificate
This 6-week or 3-month level introduces you to the basic techniques of French pastry, including:
Prerequisite: Basic Pastry Certificate
Prerequisite: Intermediate Pastry Certificate
Evaluation methods: The evaluation will be carried out according to the educational objectives determined for each unit and according to the transversal educational objectives of the program. Various evaluation methods may be used, including:
Teaching methods
The Diplôme de Pâtisserie includes:
Teaching methods include:
The programme is centred around active student participation, both in real-life situations and simulated environments, notably to cultivate a responsible work ethic.
Assessment methods
Students are assessed based on the Learning Outcomes set for each module and on the programme’s cross-disciplinary Learning Outcomes.
An individual performance review is held midway through the programme to help students progress with their learning. The aim of this review is to pinpoint any difficulties and to assess the student’s current level of performance in relation to the work required and the knowledge and practical skills acquired.
Various methods of assessment may be used, including:
Written assessments: Examinations or quizzes where students are asked to give written answers to multiple choice questions, true/false questions, short-answer questions, long-answer questions or a combination of any of the above.
Practical assessments:
Students will be required to understand and apply what they learn in order to successfully complete the programme. Regular attendance is therefore a prerequisite for success.
Graduation rate: 99,19% (out of a total of 124 students over 4 terms of 2023)
Students interested in starting a culinary business after the Diplôme de Pâtisserie can register from the start for the integrated diploma: Diplôme de Pâtisserie with Culinary Management.
Le Cordon Bleu has designed a Diplôme de Pâtisserie and Diplôme de Boulangerie to give students the opportunity to acquire complementary skills, by mastering both pastry and bread baking techniques.
Students who wish to enrich their learning can register to the Diplôme de Pâtisserie with Internship Pathway: this training gives students the opportunity to integrate the environment of a professional kitchen and carry out an internship in a company. This professionalizing formula makes it possible to maximize the chances of finding a job at the end of the training in the catering sector.
Le Cordon Bleu Paris enjoys a great reputation in the world of catering. The institute has established partnerships that have proven their worth with establishments renowned for welcoming learners for internships. At the end of their training at Le Cordon Bleu Paris, students can be recruited for positions in larger establishments.
Le Cordon Bleu has designed a combined Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie programme to give students the opportunity to work in a professional kitchen environment and take an internship in pastry or bread baking. This professionalizing formula maximizes your chances of finding a job in the food service sector on completion of your training.
I walked away from a stable job in Brisbane to pursue my dream of becoming a Pastry Chef with no promise or guarantee of success! I was putting my faith in Le Cordon Bleu as an institution to teach me and train me everything I would need to know to start my career and as a chef, and Le Cordon Bleu Paris definitely delivered.
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.
From all the pluses, I think the main one is that I understood food, not just visually, but the ingredients, the preparation, the methods, the respect for the craft and food itself, which let me to have a really accurate approach from my position as a professional that works with food but in a more experimental way.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.