Diplôme de Pâtisserie with Internship Pathway and Diploma in Pâtisserie Innovation & Wellness

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
Duration:
Standard : 19 months

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

Tuition fees: €38,500. These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

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Testimonials

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
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
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
In 2016, I decided to retrain to enable me to move into a sector about which I am passionate: boulangerie. In order to be able to master the techniques for making traditional French bread and freshly baked pastries, it was essential for me to learn with an Institute which specialized in this field : Le Cordon Bleu. I want to reach the very highest levels of excellence in my aim to become a baker, and the quality of Le Cordon Bleu programmes is renowned around the world. The training and the instructors are recognized in their field, the infrastructure, the working conditions, the equipment, and the training programme, are better than those you find when preparing for a CAP boulangerie.

FRANCESCO GIRALDI, Boulangerie Diploma 2015 - 2016
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
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
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
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