Le Cordon Bleu Logo

Learn the craft of Pastry chef with Internship Pathway

The Pâtisserie Diploma with Internship Pathway (Title of Pâtissier certified RNCP 31887 - Niveau 4) 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 certified by the RNCP, 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.
The acquired study units are valid for 5 years.

At the end of the programme and after completing the internship, students who have completed each study unit are awarded the French state title of Pâtissier (N° 31887) level 4, certified by the RNCP (French National Directory of Professional Certification).

For any additional information on the Title of Pâtissier RNCP 31887 - Niveau 4 certification, please click here to visit the dedicated page on the official RNCP website.

Program objectives:


Who is this program for?
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
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.

Students choosing to take the Diplôme de Pâtisserie with internship pathway, standard session, and who do not speak French, must take the French lessons level A1 and A2 taught at Le Cordon Bleu Paris Institute. (additional fees: €1,250 for level A1 or €2,500 for levels A1 and A2).

A1 level is taught alongside the Basic and Intermediate Certificates and must be successfully completed before the beginning of the Practical Application. Level A2 is taught during the practical application and must be successfully completed to begin the 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.

Funding: The Diplôme de Pâtisserie with Internship Pathway is eligible for the CPF Training Personal Account.

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. The Titre de Cuisinier is also certified RNCP Level 4 (Répertoire National de la Certification Professionnelle) by the French State.

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: €26,300
    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).

  • Diplôme de Pâtisserie with Culinary Management

    If you are interested in starting a culinary business after your Diplôme de Cuisine, 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.

  • Term dates and apply

    Term Dates & Prices

    Select a date
    2022
    Apr 4, 2022 - Jul 31, 2023 ( Standard )
    € 26,300.00
    Apr 4, 2022 - Apr 28, 2023 ( Intensive )
    € 26,300.00
    Jul 4, 2022 - Oct 31, 2023 ( Standard )
    € 26,300.00
    Jul 4, 2022 - Jul 31, 2023 ( Intensive )
    € 26,300.00
    Oct 3, 2022 - Jan 31, 2024 ( Standard )
    € 26,300.00
    Oct 3, 2022 - Oct 31, 2023 ( Intensive )
    € 26,300.00
  • 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

Last page update on 16/12/2021
TOP