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The Combined Pâtisserie and Boulangerie Diplomas are oriented towards the progressive learning of the fundamental techniques of French pastry and traditional bakery. They are composed of the three pastry levels (basic, intermediate, superior) and the two boulangerie levels (basic, advanced). Students learn to master contemporary desserts, bread baking techniques and the bread-making stages.
Because the pastry and boulangerie professions combine rigor, passion and excellence, our programmes prepare students to work in this artisanal sector that is as exciting as it is complex. Throughout the year, our trainers are keen to pass on all their know-how to them, through workshops, theoretical courses and numerous educational projects.
Prerequisites
Intake: January, April, July, October
Languages: The courses are taught in French and consecutively translated into English.
Diploma awarded: The Diplôme de Pâtisserie and Diplôme de Boulangerie are delivered by the Fondation Internationale Le Cordon Bleu.
Duration:
Tuition Fees: €44,500. These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit uniform and all activities
The teaching and assessment methods associated with the combined Pâtisserie and Boulangerie diploma vary depending on the specific diplomas, namely the Diplôme de Pâtisserie and the Diplôme de Boulangerie.
Le Cordon Bleu has designed a Diplôme de Pâtisserie with Internship Pathway and Boulangerie Diploma programme to give you the opportunity to work in a professional kitchen environment after your studies.
Students interested in starting a culinary business after the diploma, can onsider registering 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
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.
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.
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.
My experience at Le Cordon Bleu was positive and successful. The institute has a prestigious reputation around the world, and I was able to learn everything I needed to start my culinary career. Thanks to the Chefs Instructors I acquired the know-how of French boulangerie, which I continue to utilize in my business today.
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