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The Diplôme de Pâtisserie focuses on the progressive learning of the fundamental techniques of traditional French pastry. It is made up of three certificates: Basic, Intermediate and Superior. It is followed by the Diploma in Pâtisserie Innovation and Wellness, designed to deliver a thorough culinary education that emphasizes innovation and creativity.

The programme includes several practical experiences: a practical application within the institute after obtaining the intermediate certificate, then a 4-month work placement after obtaining the higher certificate.

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: Student must pass level A2 in French at the end of the professional application

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 by Le Cordon Bleu Paris Chefs and a practical methodology
  • Theoretical courses by teachers of the institute
  • Lectures or demonstrations by nutrition professionals with specific knowledge and skills
  • Workshops and tutorials
  • Practical activities centered on the sensory analysis of products 
Students will have access to an online educational interface, where 8 videos per certificate and 20 hours of digital pedagogy will be made available, together with as 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 and the Diploma in Pâtisserie Innovation and Wellness are institution diplomas, delivered by the Fondation Internationale Le Cordon Bleu.


Details of the programme

  • Programme Content

    This programme is made up of the Diplôme de Pâtisserie, the Diploma in Pâtisserie Innovation and Wellness and two practical experiences.

    For the last 4 months, the students then join the teams of our partners as part of pastry internships (Le Meurice, L'Atelier de Joël Robuchon, Mandarin Oriental, etc.). 

  • Duration and Tuition Fees


    • Standard : 19 months
    • Intensive : 16 months with 6 to 12 class hours per day, 6 days a week

    Tuition fees: €37,000. 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 & Prices

Select a date
Apr 3, 2023 - Jul 31, 2024 ( Intensive )
Jul 3, 2023 - Jan 31, 2025 ( Standard )
Oct 2, 2023 - Jan 31, 2025 ( Intensive )

For more information