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Pastry Diploma

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Le Cordon Bleu Paris

Pastry Diploma - Paris - França

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Pastry Diploma.

Pastry training course presentation.

Le Cordon Bleu Paris has provided pastry training programmes for students from different backgrounds and cultures for more than 120 years. Le Cordon Bleu training programmes aim to teach students a comprehensive range of pastry techniques, which they can then apply to all types of cuisines. As such, these lessons provide the perfect opportunity to learn French pastry techniques alongside the best Chefs.

Le Cordon Bleu Paris is a private higher education Institute which specializes in Culinary Arts training programmes leading to the title of professional Chef level 4 (A level or Vocational Certificate equivalent), recognized by the “Commission Nationale de la Certification Professionnelle” (National Commission of Professional Certification) (CNCP) and registered in the “RNCP (Répertoire National des Certifications Professionnelles)” (National Register of Professional Certification).
Le Cordon Bleu Paris institute Pastry Diploma, which can be studied in a matter of months, is recognized around the globe by all those who work in the field and accredited in more than 10 countries.

5 intakes per year: January, March, June, September and November

Key Information.

Languages: French and English
Duration: 9 months
Hours per week: 12 to 15 hours
Entry requirements: candidates must be at least 18 years of age and must have obtained the French Baccalaureate or equivalent diploma.

In France, a number of diplomas are available for working in the pastry field or as a pastry Chef, such as the “CAP (certificat d'aptitude professionnelle)” in Pastry – Ice Cream - Chocolate – Confectionery and Vocational A levels in pastry. Depending on their chosen training programme, students spend several years studying before embarking on a career in pastry.

Throughout Le Cordon Bleu Pastry Diploma, students are trained in all French pastry techniques by distinguished Chefs. The programme covers all the French pastry techniques necessary for creating a multitude of desserts and how to adapt them to world cuisines. Programmes are regularly updated to reflect the latest trends.

" We teach the vital ingredient: passion through our recipes. Precision, discipline and passion."

Pastry Diploma programme details.

Pastry Programme structure.

Under the supervision of ourpastry Chefs Instructors, lessons are divided into two parts:

  • Culinary demonstrations in front of the whole class where students become familiar with techniques taught by the Chefs
  • Practical classes where they practise the techniques learnt during the demonstration at individual work stations

The Pastry Diploma is awarded when a student has successfully completed all three levels:

  •     Basic level
  •     Intermediate level
  •     Superior level

All students, even those with professional experience, must start with Basic level before continuing on to Intermediate and Superior.

For each level successfully completed, students are awarded a certificate to prove their skills. To obtain the Pastry Diploma, students must successfully complete Superior level.

Who is the Pastry Diploma aimed at?.

The pastry training programme is aimed at all those who are passionate about pastry whether novices or with experience.

The pastry course is for those who want to become highly proficient in pastry.

The school curriculum has been structured so that students can learn the techniques, step by step, to become accomplished Chefs and deal with any culinary challenge with which they may be faced. The programme is aimed at both those who have just been awarded a bachelor’s degree, or other graduates, and those looking for a career change or to consolidate their culinary expertise.

Career opportunities.

Depending on their level, a number of career opportunities exist for Pastry Diploma graduates including:

  •     Working in restaurant and hotel kitchens alongside prestigious pastry chefs, becoming a pastry chef, taking on responsibilities and the role of pastry chef
  •     Becoming a restaurant critic and providing critiques for specialized magazines, culinary blogs and top guides such as the Michelin Guide, Gault et Millau, Zagat, etc…
  •     Launching their own business by becoming an entrepreneur and opening a restaurant, a pastry truck, a new sweet dining concept…
  •     Becoming a personal pastry chef and offering a range of desserts to both individuals and companies for culinary events
  •     Writing articles for specialized reviews and magazines by becoming a culinary journalist
  •     Teaching apprentice Chefs by becoming a Chef Instructor
  •     Working on the aesthetics of dishes: food stylist, food photographer, cake designer…

5 key steps for registration.

  •     Step 1: preparing the application form for the Pastry Diploma
  •     Step 2: sending the application form for the Pastry Diploma
  •     Step 3: examination of the application by the Admissions Jury
  •     Step 4: payment of tuition fees for the Pastry Diploma
  •     Step 5: finalizing registration

International environment.

During examinations, students can choose to write in English or French depending in which they feel most at ease. It is important, therefore, to have a good level of English or French in order to successfully complete the programme, to understand pastry vocabulary and to be awarded the diploma.


All demonstrations are given in French and translated into English by an English speaking translator so that all students can follow the lessons with ease.

French lessons for students at Le Cordon Bleu Paris.

So that the international students can settle comfortably into their culinary arts course and to help them along with their studies, research and the smooth running of their internships, Le Cordon Bleu Paris is offering French lessons (FLE – Français Langue Étrangère – French as a foreign language).

Lesson objectives:

This programme is made up of 3 levels: A1, A2 and B1.

At the end of level A1, the student will be able to:

  • Understand and use familiar everyday expressions as well as simple statements in order to satisfy simple practical needs.
  • Introduce him/herself or others, ask questions on a one-to-one basis and reply to similar questions.
  • Communicate in a simple way providing the other person speaks slowly and is prepared to help.

At the end of level A2, the student will be able to:

  • Understand individual sentences and common expressions used in relation to areas of most immediate relevance.
  • Communicate in simple and routine tasks requiring a simple and direct exchange of information on familiar topics and activities.
  • Describe in simple terms aspects of his/her background, immediate environment and matters in areas of immediate need.

At the end of level B1, the student will be able to:

  • Understand the main points of clear, standard input on familiar matters regularly encountered in work, school, leisure activities etc.
  • Feel comfortable in most situations likely to arise.
  • Express him/herself in simple and coherent terms on general subjects as well as on his/her own personal interests.
  • Describe experiences and events, dreams, hopes and ambitions, and briefly give reasons and explanations for plans and ideas.


A specialised FLE teacher will give the lessons. The educational material is made available for all participants.

After the course, Le Cordon Bleu Paris students will be able to register for the DELF examination at the level of their choice in order to obtain a ‘Diplôme d'Études en Langue Française’ - Diploma in French Language Studies.

Enrolment for French lessons (FLE):

Two courses are available to students before or during their culinary arts programme

Nossos pré-requisitos são bastante simples:
- Ser de no mínimo 18 anos de idade
- Ser graduada com um diploma do ensino médio
- Falar fluentemente francês ou Inglês

Uma experiência anterior no campo culinário não é obrigatória
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