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The Pâtisserie and Boulangerie Diploma is 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.


Who is this programme for?
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

Intake: 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. Continuous assessment throughout the program. Practical and written exams.

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.

  • Teacher
  • Food critic or journalist
  • Stylist
  • Food photographer

Programme details

  • Programme content
    The Pâtisserie Diploma 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
    • Introduction to cost and waste management (cost control)
    • Chef in the spotlight: visit of a Chef from a prestigious establishment

    The Bakery 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
  • Duration & Tuition Fees


    • Standard: 12 months
    • Intensive: 9 months (including 3 months with 6 to 12 class hours per day, 6 days a week)

    Tuition Fees: €35,800. 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).

  • Complete Diplôme de Pâtisserie with Internship Pathway followed by a 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.

  • Complete with a Diploma in Culinary Management

    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 ".

Term Dates & Prices

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

For more information