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The Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie are oriented towards the progressive learning of the fundamental techniques of French pastry and traditional bakery. They are composed of the three pastry certificates (basic, intermediate, upper) and the two bakery certificates (basic, advanced). Students learn to master contemporary desserts and the most complex baking techniques, and also gain solid professional experience.

We have included two practical experiences in this new program: a practical application within the institute's culinary operations, and an internship with our partners (Le Meurice, L'Atelier Joël Robuchon, Mandarin Oriental...) at the end of the training.


Who is this programme for?
We welcome students from a range of educational and professional backgrounds. No prior culinary experience is necessary. This programme is ideal for you if:

Possible careers:


Key Information


  • All applicants must be aged 18 years or older
  • The programmes are open to beginners, Experience or practical knowledge is not required
  • Applicants must possess a baccalaureate or equivalent
  • For the internship: students must pass Level A2 in French at the end of the professional application

Intakes: January, April, July and 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 followed by practical classes, and theory classes. Continuous assessment throughout the programme. Practical and written exams.
In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.

Languages: The training programme is taught in French and consecutively translated into English during demonstrations and theory classes.

Diploma awarded : The Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie are institution diplomas, delivered by the Fondation Internationale Le Cordon Bleu.

Programme details

  • Programme content
    The Diplôme de Pâtisserie is composed of the three levels, basic, intermediate, and superior:

    Pastry classes are held on Monday, Tuesday and Wednesday and Bakery classes are held on Thursday and Friday.

    Basic Pastry Certificate

    This certificate introduces you to the basic techniques of French pastry, including:

    • Organisation of the workstation in compliance with health and safety rules
    • Become familiar with the terminology of French pastry
    • Adapt to your new professional environment: working with products, using pastry equipment
    • Acquire professional techniques: Poaching, icing, making different pastes, creams and mastering cooking
    • Preparation of traditional French pastries: Pithiviers, Saint Honoré, Paris-Brest, éclair au chocolat, strawberry, macaroons...
    • Introduction to baking techniques: croissant, chocolate bread, brioche
    • Discovery of decoration techniques: highlight your productions
    • Theory course on products and visit of the vegetable garden on the roof of the institute: Introduction to sustainable environment

    Intermediate Pastry Certificate

    • Reinforcement of the techniques taught in the basics and mastery of associations of colours and flavours
    • Contemporary pies: Personal creation and file writing
    • Introduction to the artistic work of sugar: Pulled sugar, gestures, decorations (flowers, leaves...)
    • Chocolate processing: crystallization, molding, candy, dipping fork, nutmeg and truffles
    • Sketch and sketch workshop
    • Realization of classic confectionery products
    • Preparation of desserts on the plate
    • Small restaurant ovens (sweet and savoury)
    • Entremets: Control of poaching and decorations, assembly, frozen desserts
    • Theory courses: ice cream and sorbets, chocolate, awareness of the world of beekeeping

    Superior Pastry Certificate

    • Improvement in the production of chocolate candies
    • Realization of an artistic piece in chocolate
    • Chocolate sculpture workshop
    • Sugar artwork: Work with cast, drawn, blown sugar, decorations and gestures
    • Workshop "my first showcase": making of luxury revisited petits fours
    • Personal project: Creation of a modern dessert and writing of a portofolio
    • Restaurant desserts, desserts and contemporary cupcakes
    • Educational visit to Rungis Market, the largest market in Europe
    • Demonstration of a chef in the spotlight: Prestigious outdoor pastry chef
    • Introduction to cost and waste management (cost control)

    The Boulangerie Diploma is composed of two levels, basic and advanced:

    Basic Bakery Certificate

    To begin their bakery training, students familiarize themselves with bakery equipment. After an introduction to hygiene and cooking rules, students learn:

    • To work on the different flours used in France
    • Manual kneading as well as three methods of mechanical kneading
    • The manufacture of breads and pastries and are introduced to decorations
    • Work on fermented dough and poolish (a type of pre-fermentation)

    Advanced Bakery Certificate

    This curriculum is based on the work of the different types of fermentation and the development of the aromas of bread. During this level, students learn:

    • The use of natural yeast, hard yeast and liquid yeast
    • The production based on traditional French flour
    • The work of the puff pastry
    • The production of baguettes, brioches, croissants, doughnuts, slippers and their variations

    A practical application of 3 months within the institute's culinary operations takes place after the intermediate level in Pastry and the basic level in Bakery.

    An end-of-training course takes place at the end of the superior level in Pastry and the advanced level in Bakery to confirm the skills acquired.

  • Duration and Tuition Fees


    • Standard: 16 months
    • Intensive: 13 months (including 3 months with 6 to 12 class hours per day, 6 days a week)

    Tuition Fees: €38,400. 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
Jan 4, 2023 - Apr 30, 2024 ( Intensive )
Jan 4, 2023 - Jul 31, 2024 ( Standard )
Apr 3, 2023 - Oct 31, 2024 ( Standard )
Apr 3, 2023 - Jul 31, 2024 ( Intensive )
Jul 3, 2023 - Jan 31, 2025 ( Standard )
Jul 3, 2023 - Oct 31, 2024 ( Intensive )
Oct 2, 2023 - Jan 31, 2025 ( Intensive )
Oct 2, 2023 - Apr 30, 2025 ( Standard )

For more information