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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.


Who is this programme for ?
Possible careers: Executive Pastry Chef/Manager, Restaurant manager, Food and beverage executive, Food entrepreneur, Food product developer/researcher, Events coordinator


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.

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.

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

Diploma awarded:
The Pâtisserie Diploma and Diploma in Culinary Management are awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe.

Programme Details

  • Programme Content

    The curriculum is composed of two Le Cordon Bleu diplomas:

    • The Pâtisserie Diploma 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.
    • 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 & Tuition Fees


    • Standard : 12 months
    • Intensive (intakes in January and in July): 9 months with 6 to 12 class hours per day, 6 days a week

    Tuition fees: €29,350  (standard or intensive). 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).

  • Intake Dates and Apply

    Term Dates & Prices

    Select a date
    Jan 5, 2022 - Dec 16, 2022 ( Standard )
    € 29,350.00
    Jan 5, 2022 - Sep 23, 2022 ( Intensive )
    € 29,350.00
    Apr 4, 2022 - Mar 24, 2023 ( Standard )
    € 29,350.00
    Apr 4, 2022 - Dec 16, 2022 ( Intensive )
    € 29,350.00
    Jul 4, 2022 - Jun 23, 2023 ( Standard )
    € 29,350.00
    Jul 4, 2022 - Mar 24, 2023 ( Intensive )
    € 29,350.00
    Oct 3, 2022 - Sep 22, 2023 ( Standard )
    € 29,350.00
    Jan 4, 2023 - Sep 22, 2023 ( Intensive )
    € 29,350.00