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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
  • Having a B2 level in English or an A2 level in French Accepted language tests and score/level correspondence

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: €33,000
    These fees include the application fee (€1,500), learning material, equipment including the Sabatier 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

    Professional application pass rate: The pass rate for this training was a 100% in 2022

    Graduation rate: 99% (out of a total of 103 students over the first 3 terms of 2023)

Term Dates & Prices

Select a date
2024
Jul 1, 2024 - Oct 31, 2025 ( Standard )
33,000.00€
Sep 30, 2024 - Jan 31, 2026 ( Standard )
33,000.00€
Sep 30, 2024 - Oct 31, 2025 ( Intensive )
33,000.00€
2025
Jan 6, 2025 - Jan 31, 2026 ( Intensive )
33,000.00€
Jan 6, 2025 - Jun 30, 2026 ( Standard )
33,000.00€
Mar 31, 2025 - Sep 30, 2026 ( Standard )
33,000.00€
Mar 31, 2025 - Jun 30, 2026 ( Intensive )
33,000.00€
Jun 30, 2025 - Dec 31, 2026 ( Standard )
33,000.00€
Jun 30, 2025 - Sep 30, 2026 ( Intensive )
33,000.00€
Sep 29, 2025 - Dec 31, 2026 ( Intensive )
33,000.00€

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
  • 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 May 2024
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