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The Diplôme de Pâtisserie and Diplôme de Boulangerie are oriented towards the progressive learning of the fundamental techniques of French pastry and traditional bakery.

The Diploma in Culinary Management, designed for future entrepreneurs, teaches them the skills required for the creation and management of their business.

Key Information


  • All applicants must be aged 18 years or older
  • Applicants must possess a baccalaureate or equivalent

Intakes: January, April, July, October
For late registrations (less than a week before the intake date), please contact our recruitment department at the following email address: paris@cordonbleu.edu.

Teaching Method:
Demonstrations, practical classes & theory classes. Students will have access to an online educational interface, where 8 videos per certificate and 20 hours of digital pedagogy will be made available, together with as theoretical course materials and videos of additional technical expertises.

The courses are taught in French and consecutively translated into English.

Diploma awarded:
The Diplôme de Pâtisserie, Diplôme de Boulangerie and Diploma in Culinary Management are institution diplomas delivered by the Fondation Internationale Le Cordon Bleu.


Programme Details

  • Programme content

    The curriculum is composed of three Le Cordon Bleu diplomas:

    • The Diplôme de Pâtisserie which includes three certificates: Basic, Intermediate and Superior
      The diploma is a comprehensive culinary qualification in pastry and baking. By the end of the 9 month tuition, students become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces.
    • The Diplôme de Boulangerie is divided into two levels: Basic and Advanced
      A certificate is awarded for each level after successful completion of the practical exams.
    • Diploma in Culinary Management: upon successful completion of the Diplôme de Pâtisserie, students will start studying this diploma over a period of 3 months
      The Diploma in Culinary Management includes advanced culinary classes, key operational and management disciplines as well as business and marketing.
  • Duration and Tuition Fees


    • Standard: 15 months
    • Intensive: 12 months

    Tuition Fees: €48,000. These fees include the application fee (€1,500), learning material, equipment including the Zwilling® knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

Term Dates & Prices

Select a date
Apr 3, 2023 - Mar 22, 2024 ( Intensive )
Apr 3, 2023 - Jun 21, 2024 ( Standard )
Jul 3, 2023 - Sep 20, 2024 ( Standard )
Jul 3, 2023 - Jun 21, 2024 ( Intensive )
Oct 2, 2023 - Dec 20, 2024 ( Standard )
Oct 2, 2023 - Sep 20, 2024 ( Intensive )
Jan 4, 2024 - Dec 20, 2024 ( Intensive )

For more information