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Le Cordon Bleu Pâtisserie Diploma with Culinary Management is an integrated, full-time programme that comprises our renowned Pâtisserie Diploma with our Diploma in Culinary Management.

The Diplôme de Pâtisserie focuses on the progressive learning of the fundamental techniques of traditional French pastry. The Diploma in Culinary Management, addressed to future entrepreneurs, completes this training by allowing them to develop the skills required for the creation and management of their business.


Objectives

Who is this programme for ?

Possible careers:

 


Key Information

Prerequisites

  • 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

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. Continuous assessment throughout the program. 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 courses are taught in French and consecutively translated into English.

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

Programme Details

Term Dates & Prices

Select a date
2024
Apr 2, 2024 - Dec 20, 2024 ( Intensive )
36,900.00€
Jul 1, 2024 - Jun 20, 2025 ( Standard )
36,900.00€
Jul 1, 2024 - Mar 21, 2025 ( Intensive )
36,900.00€
Sep 30, 2024 - Sep 19, 2025 ( Standard )
36,900.00€
Sep 30, 2024 - Jun 20, 2025 ( Intensive )
36,900.00€
2025
Jan 6, 2025 - Dec 19, 2025 ( Standard )
36,900.00€
Jan 6, 2025 - Sep 19, 2025 ( Intensive )
36,900.00€
Mar 31, 2025 - Dec 19, 2025 ( Intensive )
36,900.00€

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
  • 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

For more information

Last page update in August 2023
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