Le Cordon Bleu Paris

Patisserie Diploma with Internship Pathway

Learn the craft of Pastry chef with Internship Pathway

The Diplôme de Patisserie with Internship Pathway is a comprehensive two-pronged programme that combines intensive culinary training with extensive professional application, enabling students to learn French pastry-making techniques while mastering core skills such as supply management, production organisation and health and safety practices.

This programme consists of 5 incremental stages: the Basic Pastry Certificate, the Intermediate Pastry Certificate, a 3-month practical application period, the Superior Pastry Certificate, which includes a professional  application period at Le Cordon Bleu Paris Hôtel de la Marine, and finally a professional internship. It prepares students for a wide range of careers, including working as a pastry chef, a private chef, a restaurant entrepreneur or a food critic.

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

Diploma awarded: The Diplome de Patisserie with Internship Pathway , institution diploma, is delivered by the Fondation Internationale Le Cordon Bleu .

Tuition Fees: €34,200 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).