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Discover the excellence of Le Cordon Bleu’s Diplôme de Pâtisserie and Diplôme de Boulangerie with the Diploma in Culinary Management, a not-to-be-missed culinary training programme that will elevate your culinary skills to unprecedented new heights. This prestigious programme brings together three of the Institute’s most well respected and highly acclaimed culinary diplomas: the Diplôme de Pâtisserie, the Diplôme de Boulangerie and the Diploma in Culinary Management. Get ready to master all the core skills you need to shine bright on the culinary stage!


Key information

Prerequisites

Intakes: January, April, July, October

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

Diploma awarded:
The Diplôme de Pâtisserie, Diplôme de Boulangerie and Diploma in Culinary Management are institution diplomas delivered by the Fondation Internationale Le Cordon Bleu.

Duration:

  • Standard: 15 months
  • Intensive: 12 months

Tuition Fees: €54,000. 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).

 

Term Dates & Prices

Select a date
2025
Mar 31, 2025 - Jun 26, 2026 ( Standard )
54,000.00€
Mar 31, 2025 - Mar 27, 2026 ( Intensive )
54,000.00€
Jun 30, 2025 - Sep 25, 2026 ( Standard )
54,000.00€
Jun 30, 2025 - Jun 26, 2026 ( Intensive )
54,000.00€
Sep 29, 2025 - Dec 18, 2026 ( Standard )
54,000.00€
Sep 29, 2025 - Sep 25, 2026 ( Intensive )
54,000.00€
2026
Jan 5, 2026 - Dec 18, 2026 ( Intensive )
54,000.00€
Jan 5, 2026 - Mar 19, 2027 ( Standard )
54,000.00€
Apr 6, 2026 - Jun 18, 2027 ( Standard )
54,000.00€
Apr 6, 2026 - Mar 19, 2027 ( Intensive )
54,000.00€
Jul 6, 2026 - Sep 17, 2027 ( Standard )
54,000.00€
Jul 6, 2026 - Jun 18, 2027 ( Intensive )
54,000.00€
Oct 5, 2026 - Dec 17, 2027 ( Standard )
54,000.00€
Oct 5, 2026 - Sep 17, 2027 ( Intensive )
54,000.00€
2027
Jan 5, 2027 - Dec 17, 2027 ( Intensive )
54,000.00€

Testimonials

  • 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-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
  • 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
  • Francesco boulangerie

    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
  • 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
  • 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
  • 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
  • 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
  • nevin-gabr

    My experience at Le Cordon Bleu was positive and successful. The institute has a prestigious reputation around the world, and I was able to learn everything I needed to start my culinary career. Thanks to the Chefs Instructors I acquired the know-how of French boulangerie, which I continue to utilize in my business today.
    Nevin Gabr, Diplôme de Boulangerie 2019
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Last page update in February 2025
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