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The Pastry Diploma focuses on the progressive learning of the fundamental techniques of traditional French pastry. It is made up of three certificates: Basic, Intermediate and Superior. Students learn to master the most complex contemporary desserts, perfecting themselves through sugar and chocolate creations.

Programme objectives:

Who is this programme for? Career opportunities:

Key Information


  • 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

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, practical classes & theory classes. Continuous assessment throughout the program. 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.

The courses are taught in French and consecutively translated into English.

Diploma awarded:
The Diplôme de Pâtisserie is delivered by the Fondation Internationale Le Cordon Bleu.

Pâtisserie Diploma programme 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:

      • 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, macarons...
      • 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
      • 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

    • Superior 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)
  • Duration & Tuition Fees


    • Standard: 9 months
    • Intensive: 6 months with 6 to 12 class hours per day, 6 days a week

    Tuition Fees: €30,000 (standard or intensive). 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 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 Pâtisserie Innovation and Wellness.


  • Complete with a Diploma in Culinary Management

    Students interested in starting a culinary business after the diploma can onsider registering today for the integrated diploma: "Diplôme de Pâtisserie with Culinary Management".

  • Complete with a Diplôme de Boulangerie

    Le Cordon Bleu has designed an Diplôme de Pâtisserie and Diplôme de Boulangerie programme to give students the opportunity to acquire complementary skills, by mastering both pastry and bread baking techniques.

  • Complete with Internship Pathway

    Le Cordon Bleu has designed an Internship Pathway programme to give students the opportunity to work in a professional kitchen environment after their studies.

  • Complete with Internship Pathway followed by a Diplôme de Boulangerie

    Le Cordon Bleu has designed an Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie programme 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.

Term Dates & Prices

Select a date
Jan 4, 2024 - Sep 20, 2024 ( Standard )
Jan 4, 2024 - Jun 21, 2024 ( Intensive )
Apr 2, 2024 - Dec 20, 2024 ( Standard )
Apr 2, 2024 - Sep 20, 2024 ( Intensive )
Jul 1, 2024 - Dec 20, 2024 ( Intensive )
Jul 1, 2024 - Mar 21, 2025 ( Standard )
Sep 30, 2024 - Mar 21, 2025 ( Intensive )
Sep 30, 2024 - Jun 20, 2025 ( Standard )
Jan 6, 2025 - Sep 19, 2025 ( Standard )
Jan 6, 2025 - Jun 20, 2025 ( Intensive )
Mar 31, 2025 - Sep 19, 2025 ( Intensive )
Mar 31, 2025 - Dec 19, 2025 ( Standard )
Jun 30, 2025 - Dec 19, 2025 ( Intensive )


  • Alumni-Vignette-250x250-MarianaCdC2
    I always knew that cuisine would take me to France. Cooking, it's in my family for generations, not as chefs, or restaurant owners, but on the every day bases. Le Cordon Bleu experience and diploma opened opportunities for me here, but mostly because I perused and worked for it. I work every day to deliver excellence in what I do and to make my time in Paris truly worth it. I study daily, and try to keep on track of the news of the pastry world.
    Mariana Correa da Cunha, Grand Diplôme 2013
  • Alumni-Vignette-250x250-HugoS
    Learning all the cooking and pastry techniques is an incredible memory. I wanted to travel abroad and to experience professional training, and Le Cordon Bleu Paris gave me the opportunity to do so. After Le Cordon Bleu, I did an internship at Bernard Loiseau, and I then travelled to Australia in search of new flavours. Now I´m a chef at Feelviana, the first sports hotel in Portugal.
    Hugo Simões, Grand Diplôme 2010
  • Robbie Riplada testimonial
    Le Grand Diplome is the epitome of culinary training, as Chefs pass on a culinary legacy to those who have the will and the courage to be part of such a creative and passionate profession.
    Robbie Ripalda, Grand Diplôme 2010
  • 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
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-marie-sophie-guthmann
    The year at Le Cordon Bleu Paris is something everybody should experience at least once in their lifetime. The months are intensive and hard but when you see the final result, you cannot be anything other than speechless. I had never analyzed a glass of wine, a bottle, a grape variety, a region… Curiosity played a major role and opened my eyes to discover the beauty of this sector. Marketing, communication, management, soft skills… We touched on these subjects every day. The consultants are professionals, particularly good listeners and receptive, which is a very positive aspect.
    Marie-Sophie Guthmann, Wine and Management Programme Alumna
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-gaston-acurio
    Gastón Acurio is a Chef, writer, businessman, and advocate of Peruvian culinary art. He attended law school in the late 80s but his passion for cuisine was so strong that he decided to leave to study the culinary arts at Le Cordon Bleu Paris. He came back to Paris, France in 2015 to open a new restaurant.
    Gaston Acurio, Grand Diplôme Alumnus
  • 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
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-david-laor
    The time I spent studying at Le Cordon Bleu exceeded all my expectations. I was taught by the best Chefs, working with the best possible raw materials and experiencing life in Paris, the world’s pastry capital.
    David Laor, Pastry Diploma Alumni
  • 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
  • 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
  • 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
  • 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

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Last page update in August 2023