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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

Prerequisites

  • 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.

Languages:
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

    Duration:

    • Standard: 15 months
    • Intensive: 12 months

    Tuition Fees: €52,000. 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).

Term Dates & Prices

Select a date
2024
Jul 1, 2024 - Sep 19, 2025 ( Standard )
52,000.00€
Jul 1, 2024 - Jun 20, 2025 ( Intensive )
52,000.00€
Sep 30, 2024 - Dec 19, 2025 ( Standard )
52,000.00€
Sep 30, 2024 - Sep 19, 2025 ( Intensive )
52,000.00€
2025
Jan 6, 2025 - Dec 19, 2025 ( Intensive )
52,000.00€

Testimonials

  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-georgios-papavgoulis
    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
    Georgios Papavgoulis
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-david-laor
    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.
    David Laor, Pastry Diploma Alumni
  • ozgegultekin
    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.
    Ozge Gultekin, Pastry Diploma alumna
  • Francesco boulangerie
    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.
    FRANCESCO GIRALDI, Boulangerie Diploma 2015 - 2016
  • susan-holding
    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.
    Susan Holding, Diplôme de Pâtisserie 1998
  • christina-washington
    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!
    Christina Washington, Diplôme de Pâtisserie 2016
  • molly-wilkinson
    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.
    Molly Wilkinson, Diplôme de Pâtisserie 2013
  • amanda-bankert
    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.
    Amanda Bankert, Diplôme de Pâtisserie 2004
  • nevin-gabr
    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.
    Nevin Gabr, Diplôme de Boulangerie 2019

For more information

Last page update in August 2023.
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