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Learn the craft of Pastry chef with Internship Pathway

The Pâtisserie Diploma with Internship Pathway is a complete and rigorous training provided by leading chefs in the culinary world. This diploma is composed of three certificates: Basic, Intermediate and Superior. It is completed by 3 months of Practical Application within the Institute, as well as 4 months of internship.

Operational Objectives

The programme covers the following study units:

These study units are delivered in a programme, which is divided into three progressive evaluations per certificate, and the skills learned are implemented in 3 months of Practical Application within the Institute, as well as 4 months of internship.

Programme objectives:
Who is this programme for? Career opportunities:

Key information

Entry requirements:

  • 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 obtain Level A2 in French at the end of the professional application

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 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, institution diploma, is delivered by the Fondation Internationale Le Cordon Bleu.

Program Details

  • Programme Content

    Please note that it is possible to register for certificates, starting with the Basic Pastry Certificate


    Basic Pastry Certificate

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

    • Organising a workstation whilst respecting hygiene and safety rules
    • Becoming familiar with French pastry terminology
    • Adapting to a new professional working environment: working with a range of ingredients, using pastry equipment
    • Learning professional techniques: Piping, glazing, making different doughs, creams and mastering cooking techniques
    • Making traditional French pastries: Pithiviers, Paris-Brest, chocolate éclair, strawberry, macarons...
    • Introduction to boulangerie techniques: Croissant, chocolate roll, brioche
    • Discovering decoration techniques to showcase recipes
    • Theory classes on ingredients and exploration of the institute's vegetable roof garden: Introduction to a sustainable environment


    Intermediate Pastry Certificate

    • Strenghtening the techniques taught in basic and mastering the creation of harmonious colour and flavour combinations
    • Contemporary tart creation
    • Introduction to artistic sugar work: Pulled sugar, decorations (flowers, leaves, etc.)
    • Chocolate work: Crystallization, moulding, individual chocolates, fork dipping techniques
    • Croquembouche workshop
    • Making classic confectionery products
    • Making plated desserts
    • Restaurant petits fours (sweet and savoury)
    • Entremets: Perfect piping, decorating, assembly, glazed entremets
    • Theory courses: ice cream and sorbets, chocolate, fruits
    • Introduction to the world of beekeeping

    Practical Application

    You will be placed in a professional situation for 3 months in the services of the Institute. Here is the content of the skills taught:

    • Realization of culinary productions
    • Supply management
    • Production organization
    • Professional communication

    Superior Pastry Certificate

    Prerequisite: Intermediate Pastry Certificate

    • Perfecting individual chocolate making skills
    • Making an artistic chocolate piece
    • Chocolate sculpture workshop
    • Artistic sugar piece: Working with poured, pulled, blown sugar, decorations and techniques
    • Individual project: Creating a modern entremets
    • Restaurant desserts, entremets and small contemporary cakes
    • Educational visit to Europe's largest market: Rungis International
    • Demonstration by a prestigious pastry chef
    • Introduction to cost control and waste management
    • Preparation of a cocktail buffet
    • Chef in the spotlight: visit of a Chef from a prestigious establishment

    Internship: 4 months

  • Duration and Tuition Fees

    Duration: 14 to 16 months

    Tuition Fees: €30,000
    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 with a Diploma in Culinary Management

    If you are interested in starting a culinary business after your Diplôme de Pâtisserie, why not consider registering today for our integrated diploma: "Diplôme de Pâtisserie with Culinary Management". Click on the button below to be redirected to the programme page.

  • Complete with Pâtisserie Innovation and Wellness

    Students who would like to study Pâtisserie Innovation and Wellness after their diploma can consider registering today for the integrated diploma: Diplôme de Pâtisserie with Internship Pathway and Pâtisserie Innovation and Wellness.


  • Complete with a Diplôme de Boulangerie

    Le Cordon Bleu has designed an Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie to give students the opportunity to work in a professional kitchen environment after their studies and to master as well the techniques of bread baking.

  • Statistics

    Pass rate: The pass rate for this training was a 100% in 2020 and 2021

    Attendance rate: The attendance rate for this training was a 96.71% in 2020 and a 97.56% in 2021

Term Dates & Prices

Select a date
Apr 3, 2023 - Apr 30, 2024 ( Intensive )
Apr 3, 2023 - Jul 31, 2024 ( Standard )
Jul 3, 2023 - Oct 31, 2024 ( Standard )
Jul 3, 2023 - Jul 31, 2024 ( Intensive )
Oct 2, 2023 - Oct 31, 2024 ( Intensive )
Oct 2, 2023 - Jan 31, 2025 ( Standard )
Jan 4, 2024 - Jan 31, 2025 ( Intensive )

For more information

Last page update on 16/05/2022