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:
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.
This programme is made up of the Diplôme de Pâtisserie, the Diploma in Pâtisserie Innovation and Wellness and two practical experiences.
This training programme is complemented by several experiences: 3 months of practical application within the institute’s various production centres, 5 hours a week at the Hôtel de la Marine during the superior certificate.
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:
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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