Professional Pastry Diploma

Learn the pastry chef trade through the Professional Course

The Professional Pastry Diploma is a comprehensive training program that combines intensive learning of culinary techniques with an in-depth professional application in two stages where students learn French pastry techniques while mastering essential skills such as supply management, production organization, and hygiene and safety practices.

This training is structured in 5 stages: basic certificate, intermediate certificate, a 3-month professional application, the higher certificate which includes a period of professional application within the Le Cordon Bleu Paris Hôtel de la Marine spaces , and the internship in a professional environment. Graduates will be prepared for careers such as pastry chef, private chef, restaurant entrepreneur, or even food critic.

Languages: the training is provided in French and consecutively translated into English during demonstrations and theoretical courses.

Diploma obtained: the Professional Pastry Diploma, an establishment qualification, is awarded by the Le Cordon Bleu International Foundation.

Tuition fees include application fees (€1,500), course content, uniform, equipment including the Sabatier knife kit, and activities (lectures, demonstrations by guest chefs, visits and educational events).