Pâtisserie Diploma with Internsip Pathway

Paris

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.

Program objectives:

Gradually learn all the fundamental techniques of traditional French pastry.
Acquire professional working and organizational methods.
Master the preparations of classic and contemporary pastry.
Explore the complexity of contemporary desserts.
Acquire professional techniques for working with sugar and chocolate.
Apply health, safety and hygiene regulations for professional kitchens.

Who is this program for?

For people wishing to pursue a career in a professional kitchen (restaurant or hotel)
Professional chefs or entrepreneurs who wish to master French pastry techniques
For people in professional retraining who want to learn pastry in the best possible way

Career opportunities: Pastry Chef of a restaurant or caterer, Entrepreneur Pastry Chef, Chef de partie "Pastry", chocolatier, confectioner, teacher, food critic or journalist, food writer, stylist, food photographer and more.

Key information

Intakes: January, April, July, October

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).

Students who choose to take the Cuisine or Pastry Diploma as part of the Internship Pathway 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.

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 Diplôme de Pâtisserie with Internship Pathway is awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe.

Program Details

Programme Content
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:

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

Prerequisite: Basic 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

Internship: 4 months
Duration and Tuition Fees

Duration: 14 to 16 months

Tuition Fees: €25,850
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).
Term dates and apply

Term Dates & Prices

Select a date

2021

Jul 5, 2021 - Nov 4, 2022 ( Standard )

€ 25,850.00

Oct 4, 2021 - Feb 3, 2023 ( Standard )

€ 25,850.00

2022

Jan 5, 2022 - Apr 29, 2023 ( Standard )

€ 25,850.00

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Pâtisserie Diploma with Internsip Pathway

Learn the craft of Pastry chef with Internship Pathway

Key information

Program Details

Basic Pastry Certificate

Intermediate Pastry Certificate

Practical Application

Superior Pastry Certificate

Internship: 4 months

Term Dates & Prices