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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.

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


  • 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 Pâtisserie Diploma is awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe.

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

    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, 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

    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
    • 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)
  • Duration & Tuition Fees


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

    Tuition Fees: €23,350 (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).

  • Intakes and apply

    Term Dates & Prices

    Select a date
    Jan 5, 2022 - Sep 23, 2022 ( Standard )
    € 23,350.00
    Jan 5, 2022 - Jun 24, 2022 ( Intensive )
    € 23,350.00
    Apr 4, 2022 - Dec 16, 2022 ( Standard )
    € 23,350.00
    Apr 4, 2022 - Sep 23, 2022 ( Intensive )
    € 23,350.00
    Jul 4, 2022 - Dec 16, 2022 ( Intensive )
    € 23,350.00
    Jul 4, 2022 - Mar 24, 2023 ( Standard )
    € 23,350.00
    Oct 3, 2022 - Jun 23, 2023 ( Standard )
    € 23,350.00
    Jan 4, 2023 - Jun 23, 2023 ( Intensive )
    € 23,350.00
  • Statistics
    The success rate for this diploma has been a 100% in 2020

Applicants can also choose to enroll in a Basic Pastry Certificate only and can continue later with the following levels to graduate.

The Pâtisserie Diploma can also be taken as part of the Internship Pathway. This 14 to 18 month dual training programme includes three certificates, Basic, Intermediate and Superior, practical application, and a 2 to 6 month internship.

The Pâtisserie Diploma can be followed by the Diploma in Culinary Management, a 3 month training programme which is ideally suited to those who are keen to launch and manage their own cuisine, pastry or boulangerie business.


  • 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

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