Diplôme de Pâtisserie with Internship Pathway and Culinary Management

Le Cordon Bleu Diplôme de Pâtisserie provides students with comprehensive training in professional gestures and classic and contemporary pastry techniques.

The Diploma in Culinary Management, directed to future entrepreneurs, follows the Diplôme de Pâtisserie and teaches them the skills required for the creation and management of their business.

The training is completed by 3 months of Practical Application within the Institute, as well as by 4 months of internship in a company.

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, practical classes & theory classes. 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 Culinary Management, institution diplomas, delivered by the Le Cordon Bleu International Foundation.

Programme details

Programme content
The curriculum is composed of two Le Cordon Bleu diplomas:
- During the first 6 to 9 months of the programme, students study our Diplôme de Pâtisserie
  They are taught culinary skills before applying them to high-quality produce and specialist ingredients.
- Diploma in Culinary Management: upon successful completion of the Diplôme de Pâtisserie, students study this diploma over a period of 3 months
  The Diploma in Culinary Management includes advanced culinary classes, key operational and management disciplines as well as business and marketing.
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 : 19 months
- Intensive : 16 months with 6 to 12 class hours per day, 6 days a week
Tuition fees: €39,900. 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 - Jul 31, 2026 ( Standard )

39,900.00€

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

39,900.00€

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

39,900.00€

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

39,900.00€

Jun 30, 2025 - Mar 31, 2027 ( Standard )

39,900.00€

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

39,900.00€

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

39,900.00€

Last page update in August 2023.

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