Pastry Programmes

Le Cordon Bleu Paris offers complete and professional pastry programmes and courses. Intended for enthusiasts as well as professionals, or even entrepreneurs, Le Cordon Bleu pastry programmes provide students with all the skills and experience to carry out their culinary project and pursue their dream of becoming a pastry chef.

Among pastry schools in France and around the world, Le Cordon Bleu Paris is an institute recognized for its culinary excellence and the innovation and know-how of its Chefs. With exceptional facilities, a unique geographical location and a global network, the place stands out from traditional cooking schools and offers a favorable environment for learning the culinary arts day after day.

Because French pastry-making and its techniques are known and recognised throughout the world as a guarantee of excellence, our programmes are in line with this reputation and offer students high-quality training. 

Le Cordon Bleu Paris has obtained the Qualiopi certification for the following action category: training actions. Once they have graduated from our school, students have the opportunity to pursue a wide variety of careers, such as pastry chef of a restaurant, chocolatier, caterer, entrepreneur, food critic or journalist, confectioner, teacher, food writer, and a lot more.

Which pastry programme to choose?

Students completing the Diplôme de Pâtisserie undergo comprehensive training in French pastry techniques, following which they will be able to produce exceptional contemporary pastries and desserts. The Diplôme de Pâtisserie is made up of three certificates carried out one after the other, corresponding to three levels of mastery: Basic, Intermediate, and Superior.

Thanks to the Diplôme de Pâtisserie with Internship Pathway, people who wish to join a pastry shop, or a culinary company, are trained in French pastry techniques, and also acquire professional experience through practical application, as well as through a end of studies in prestigious partner establishments of the Le Cordon Bleu Paris institute.

By completing the Diplôme de Pâtisserie with Culinary Management, students develop their managerial skills following the Diplôme de Pâtisserie, in order to prepare, carefully accompanied by Le Cordon Bleu Paris Chefs and experts, the launch of their own culinary business project.

Students of the Diplôme de Pâtisserie or pastry professionals who wish to learn new techniques best suited to the latest innovations as well as healthier pastry techniques can continue their studies by attending the inspiring classes of the Diploma in Pâtisserie Innovation and Wellness.

This three-month diploma, carried out with nutrition experts, addresses the creation of recipes and new products, both in terms of design, and the substitution of healthier ingredients or ingredients adapted to specific needs (vegan, gluten-free ...), as well as the application of nutritional and health advice.

Thanks to the Diploma in Pâtisserie Innovation and Wellness, students can complete their knowledge after the Diplôme de Pâtisserie in order to be able to work in research laboratories, specialized kitchens or restaurants with an innovative pastry menu adapted to all needs.

The continuing education offer is aimed at professionals and former students who wish to strengthen their knowledge of pastry techniques, master new recipes and discover innovative technologies.

As part of our continuing education courses in pastry, it is possible to acquire the essential techniques of working with artistic sugar as part of The Art of Sugar masterclass, learn to compose an Artistic Chocolate Piece on a specific theme or master the techniques and notions around the All-time pastry classics with a modern style.

Last page update in August 2023.