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Learn the craft of Pastry chef in professional immersion

The Pâtisserie Diploma in Professional Immersion 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.

Key information

4 intakes per year: January, April, July, October

Duration:
14 to 16 months (standard)

Tuition fees: 24 500 €
Include application fees (1,500 €), educational content, uniform, equipment including the Zwilling® knife kit, and activities (conferences, guest chef demonstrations, career day, educational tours, cocktail parties)

Teaching method: Demonstrations followed by practical classes, and theory classes. Continuous assessment throughout the programme. Practical and written exams.

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

Non French-speaking students must follow the French courses taught at the Institut Le Cordon Bleu Paris (additional fees: €1,200 for level A1 or €2,400 for levels A1 and A2).

Entry requirements: Students must be aged 18 years or over at the beginning of the programme and be in possession of a baccalaureate or equivalent.

Diploma awarded: The Pâtisserie Diploma in Professional Immersion is awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe.

Program Details

  • French Language Course

    Students who choose to take the Cuisine or Pastry Diploma as part of the Professional Immersion programme, and who do not speak French, must take the French lessons level A1 and A2 taught at Le Cordon Bleu institute.

    A1 level is taught in Basic and Intermediate and must be successfully completed before beginning Practical Application.

    Level A2 is taught during the Practical Application and must be successfully completed before beginning the professional internship.

    Price : 2 400 €

  • Course structure

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

    Basic Pastry Certificate

    Prerequisite: None

    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

    Prerequisite: Basic 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

    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

    • 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)

    Internship: 4 months

  • Who is this programme for

    The programme is designed for students who want to study Pastry, as well as be able to apply their knowledge into a professional environment :

    • Graduates with or without professional experience, looking for a complete training, to be operational quickly and have a complete knowledge of the profession
    • Professionals in reconversion
  • Term dates and apply

    Term Dates & Prices

    Select a date
    2020
    Jul 6, 2020 - Nov 5, 2021 ( Standard )
    € 24,500.00
    Oct 5, 2020 - Feb 4, 2022 ( Standard )
    € 24,500.00
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