The Diplôme de Pâtisserie with Culinary Management combines the Diplôme de Pâtisserie and the Diploma in Culinary Management, providing comprehensive and innovative training in gastronomy.
Prerequisites
Intakes: January, April, July, October
Languages: The courses are taught in French and consecutively translated into English.
Diploma awarded: The Diplôme de Pâtisserie and Diploma in Culinary Management are delivered by the Fondation Internationale Le Cordon Bleu.
Duration: 9 to 12 months
Tuition Fees: €40,700
These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).
Le Cordon Bleu has designed the Diplôme de Pâtisserie with Internship Pathway to give students the opportunity to work in a professional kitchen environment after their studies.
Le Cordon Bleu has designed the Diplôme de Pâtisserie with Internship Pathway and Culinary Management to give students the necessary skills to start a culinary business and to practice the techniques learnt during their Diploma by joining a professional kitchen environment after their studies.
Future pastry chefs who have a deep knowledge of bread baking techniques will be able to offer a wider range of varied and original products to their future customers.
Students interested in learning bread baking techniques and wishing to create a culinary business after their Diploma can consider enrolling today for the integrated diploma: " Diplôme de Pâtisserie and Diplôme de Boulangerie with Culinary Management."
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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