Diplôme de Pâtisserie with Internship Pathway & Diplôme de Boulangerie

Paris

The Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie are oriented towards the progressive learning of the fundamental techniques of French pastry and traditional bakery. They are composed of the three pastry certificates (basic, intermediate, upper) and the two bakery certificates (basic, advanced). Students learn to master contemporary desserts and the most complex baking techniques, and also gain solid professional experience.

We have included two practical experiences in this new program: a practical application within the institute's culinary operations, and an internship with our partners (Le Meurice, L'Atelier Joël Robuchon, Mandarin Oriental...) at the end of the training.

Objectives:

Gradually learn all the fundamental techniques of traditional French pastry
Acquire professional working and organizational methods
Master the preparations of classic and contemporary pastry
Explore the complexity of contemporary desserts
Acquire professional techniques for working with sugar and chocolate
Apply health, safety and hygiene regulations for professional kitchens
Learn to master the main techniques used in artisan boulangerie
Learn how to organize production and to work as part of a team
Acquire a repertoire of traditional and modern boulangerie recipes

Who is this programme for?
We welcome students from a range of educational and professional backgrounds. No prior culinary experience is necessary. This programme is ideal for you if:

You want a career in a professional kitchen (restaurant or hotel)
You are a professional chef or entrepreneur and are keen to master French culinary techniques
You are embarking on a career change and want to learn cuisine

Possible careers:

Pastry Chef of a restaurant
Caterer
Chef de partie "Pastry"
Baker
Pastry Chef
'Pastry Tourrier' (specialized in dough making)
Baker specialized in viennoiseries (Danish pastries)
Boulangerie Team Leader
Chocolatier
Confectioner
Teacher
Food critic or journalist

Key Information

Prerequisites

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: students must pass Level A2 in French at the end of the professional application
Having a B2 level in English or an A2 level in French Accepted language tests and score/level correspondence

Intakes: January, April, July and 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 followed by practical classes, and theory classes. Continuous assessment throughout the programme. 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.

Languages: The training programme is taught in French and consecutively translated into English during demonstrations and theory classes.

Diploma awarded : The Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie are institution diplomas, delivered by the Fondation Internationale Le Cordon Bleu.

Food writer
Stylist
Food photographer

Programme details

Programme content
The Diplôme de Pâtisserie is composed of the three levels, basic, intermediate, and superior:

Pastry classes are held on Monday, Tuesday and Wednesday and Bakery classes are held on Thursday and Friday.

Basic Pastry Certificate

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, macaroons...

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)

The Boulangerie Diploma is composed of two levels, basic and advanced:

Basic Bakery Certificate

To begin their bakery training, students familiarize themselves with bakery equipment. After an introduction to hygiene and cooking rules, students learn:

To work on the different flours used in France

Manual kneading as well as three methods of mechanical kneading

The manufacture of breads and pastries and are introduced to decorations

Work on fermented dough and poolish (a type of pre-fermentation)

Advanced Bakery Certificate

Prerequisite: Basic Bakery Certificate

This curriculum is based on the work of the different types of fermentation and the development of the aromas of bread. During this level, students learn:

The use of natural yeast, hard yeast and liquid yeast

The production based on traditional French flour

The work of the puff pastry

The production of baguettes, brioches, croissants, doughnuts, slippers and their variations

A practical application of 3 months within the institute's culinary operations takes place after the intermediate level in Pastry and the basic level in Bakery.

An end-of-training course takes place at the end of the superior level in Pastry and the advanced level in Bakery to confirm the skills acquired.

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.

The last 6 months are devoted to working with our industry partners (Le Meurice, L'Atelier de Joël Robuchon, Mandarin Oriental...) for internships.
Duration and Tuition Fees
Duration:
- Standard: 16 months
- Intensive: 13 months (including 3 months with 6 to 12 class hours per day, 6 days a week)
Tuition Fees: €45,500. 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).

Term Dates & Prices

Select a date

2025

Jan 6, 2025 - Sep 30, 2026 ( Standard )

45,500.00€

Jan 6, 2025 - Jun 30, 2026 ( Intensive )

45,500.00€

Mar 31, 2025 - Dec 31, 2026 ( Standard )

45,500.00€

Mar 31, 2025 - Sep 30, 2026 ( Intensive )

45,500.00€

Jun 30, 2025 - Dec 31, 2026 ( Intensive )

45,500.00€

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
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

Last page update in May 2024.

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Diplôme de Pâtisserie with Internship Pathway & Diplôme de Boulangerie

Programme details

Term Dates & Prices

Testimonials

Programme Overview