Pâtisserie Diploma with Internship Pathway

Paris

Learn the craft of Pastry chef with Internship Pathway

The Pâtisserie Diploma with Internship Pathway is a complete and rigorous training provided by leading chefs in the culinary world. This diploma is composed of three certificates: Basic, Intermediate and Superior. It is completed by 3 months of Practical Application within the Institute, as well as 4 months of internship.

Operational Objectives
The programme covers the following study units:

Prepare pastry products
Organise pastry production / Production organization
Manage supplies / Supply management
Chocolate making
Confectionery
Communicate in a professional working environment

These study units are delivered in a programme, which is divided into three progressive evaluations per certificate, and the skills learned are implemented in 3 months of Practical Application within the Institute, as well as 4 months of internship.

Programme 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

Who is this programme for?

For people wishing to pursue a career in a professional kitchen (restaurant or hotel)
Professional chefs or entrepreneurs who wish to master French pastry techniques
For people in professional retraining who want to learn pastry

Career opportunities:

Pastry Chef of a restaurant
Caterer
Entrepreneur Pastry Chef
Chef de partie "Pastry"
Chocolatier
Confectioner
Teacher

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: students must obtain 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, 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, institution diploma, is delivered by the Fondation Internationale Le Cordon Bleu.

Food critic or journalist
Food writer
Stylist
Food photographer
And more

Program Details

Programme Content
Please note that it is possible to register for certificates, starting with the Basic Pastry Certificate

Basic Pastry Certificate

This certificate introduces you to the basic techniques of French pastry, including:

Organising a workstation whilst respecting hygiene and safety rules

Becoming familiar with French pastry terminology

Adapting to a new professional working environment: working with a range of ingredients, using pastry equipment

Learning professional techniques: Piping, glazing, making different doughs, creams and mastering cooking techniques

Making traditional French pastries: Pithiviers, Paris-Brest, chocolate éclair, strawberry, macarons...

Introduction to boulangerie techniques: Croissant, chocolate roll, brioche

Discovering decoration techniques to showcase recipes

Theory classes on ingredients and exploration of the institute's vegetable roof garden: Introduction to a sustainable environment

Intermediate Pastry Certificate

Strenghtening the techniques taught in basic and mastering the creation of harmonious colour and flavour combinations

Contemporary tart creation

Introduction to artistic sugar work: Pulled sugar, decorations (flowers, leaves, etc.)

Chocolate work: Crystallization, moulding, individual chocolates, fork dipping techniques

Croquembouche workshop

Making classic confectionery products

Making plated desserts

Restaurant petits fours (sweet and savoury)

Entremets: Perfect piping, decorating, assembly, glazed entremets

Theory courses: ice cream and sorbets, chocolate, fruits

Introduction to the world of beekeeping

Practical Application

You will be placed in a professional situation for 3 months in the services of the Institute. Here is the content of the skills taught:

Realization of culinary productions

Supply management

Production organization

Professional communication

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.

Superior Pastry Certificate

Prerequisite: Intermediate Pastry Certificate

Perfecting individual chocolate making skills

Making an artistic chocolate piece

Chocolate sculpture workshop

Artistic sugar piece: Working with poured, pulled, blown sugar, decorations and techniques

Individual project: Creating a modern entremets

Restaurant desserts, entremets and small contemporary cakes

Educational visit to Europe's largest market: Rungis International

Demonstration by a prestigious pastry chef

Introduction to cost control and waste management

Preparation of a cocktail buffet

Chef in the spotlight: visit of a Chef from a prestigious establishment

Internship: 4 months
Duration and Tuition Fees

Duration: 14 to 16 months

Tuition Fees: €33,000
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).
Complete with a Diploma in Culinary Management

If you are interested in starting a culinary business after your Diplôme de Pâtisserie, why not consider registering today for our integrated diploma: "Diplôme de Pâtisserie with Culinary Management".
Complete with Pâtisserie Innovation and Wellness

Students who would like to study Pâtisserie Innovation and Wellness after their diploma can consider registering today for the integrated diploma: Diplôme de Pâtisserie with Internship Pathway and Pâtisserie Innovation and Wellness.
Complete with a Diplôme de Boulangerie

Le Cordon Bleu has designed an Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie to give students the opportunity to work in a professional kitchen environment after their studies and to master as well the techniques of bread baking.
Statistics

Graduation rate: 99,23% (out of a total of 131 students over the 4 terms of 2023)

Term Dates & Prices

Select a date

2025

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

33,000.00€

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

33,000.00€

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

33,000.00€

Jun 30, 2025 - Sep 30, 2026 ( Intensive )

33,000.00€

Sep 29, 2025 - Dec 31, 2026 ( Intensive )

33,000.00€

Sep 29, 2025 - Mar 31, 2027 ( Standard )

33,000.00€

2026

Jan 1, 2026 - Dec 18, 2026 ( Standard )

33,000.00€

Jan 5, 2026 - Mar 31, 2027 ( Intensive )

33,000.00€

Apr 6, 2026 - Sep 30, 2027 ( Standard )

33,000.00€

Apr 6, 2026 - Jun 30, 2027 ( Intensive )

33,000.00€

Jul 6, 2026 - Dec 31, 2027 ( Standard )

33,000.00€

Jul 6, 2026 - Sep 30, 2027 ( Intensive )

33,000.00€

Oct 5, 2026 - Mar 31, 2028 ( Standard )

33,000.00€

Oct 5, 2026 - Dec 31, 2027 ( Intensive )

33,000.00€

2027

Jan 5, 2027 - Mar 31, 2028 ( Intensive )

33,000.00€

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
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
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

Last page update in May 2024

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Pâtisserie Diploma with Internship Pathway

Learn the craft of Pastry chef with Internship Pathway

Program Details

Term Dates & Prices

Testimonials

Programme Overview