There is no official ranking of the best pastry schools in the world. We found none from a recognised body, and the "top 10" lists online are editorial. The schools most often named are in France (École Nationale Supérieure de Pâtisserie, Le Cordon Bleu Paris, FERRANDI, Institut Lyfe), the US (the Culinary Institute of America, Johnson & Wales, the Institute of Culinary Education) and Switzerland.
So instead of a ranking, here are the facts each school publishes, checked on their official websites in October 2026. We're a pastry school ourselves (BHMS, Lucerne), so read our entry with that in mind. We've kept it to the same facts as everyone else's.
How to compare pastry schools
- Length and kitchen hours. A 16-week intensive and a three-year degree are different products. Ask how many hours you actually spend at a bench.
- Internship. Is it built in, optional or missing? Is it paid? Kitchen experience is what employers look at first.
- Language. Taught in English, in the local language, or translated? It changes how much you take in.
- The qualification. A school diploma, a state-recognised degree, or a degree awarded with a university?
- The real total. Tuition alone, or housing, meals, insurance and the knife kit as well?
Pastry schools in Europe
France has the densest group of famous pastry schools, and several now teach in English.
| School | Pastry programme | Length | Language | Published fee |
|---|---|---|---|---|
| École Nationale Supérieure de Pâtisserie (École Ducasse) Yssingeaux, France | French Pastry Arts Diploma; also 8-week chocolate & confectionery and bakery diplomas | 22 weeks + optional 8-week internship | English | €27,900 (EU) / €31,900 (non-EU), 2027 |
| Le Cordon Bleu Paris Paris, France | Diplôme de Pâtisserie (Basic, Intermediate, Superior) | 9 months, or 6 months intensive | French with English translation | €31,200 incl. application fee, kit and uniform (listed October 2026) |
| FERRANDI Paris Paris, France | Intensive Professional Program in French Pastry | 16 weeks + optional 3-month internship | English | €24,500 (session Aug–Dec 2027) |
| Institut Lyfe (formerly Institut Paul Bocuse) Écully, Lyon, France | Bachelor in International Pastry Management (180 ECTS) | 3 years, at least 12 weeks of internship a year | French, or an English track | Not published on the programme page |
The French intensives are short and focused: four to six months of technique, with an internship you can add. That suits someone who already has a degree or a job and wants French pastry fast. For a full degree, Institut Lyfe's three-year bachelor is the French option.
Pastry schools in Switzerland
The Swiss model alternates study and work: semesters in the school kitchen, then six-month internships in real kitchens.
| School | Pastry programme | Length | Language | Published fee |
|---|---|---|---|---|
| BHMS Business & Hotel Management School Lucerne | Certificate (10 weeks) · Diploma · Higher Diploma · BA in Culinary Arts and Patisserie (with Robert Gordon University, UK) | 10 weeks to 3 years; 6-month paid internship each year | English | CHF 23'025 (10 weeks) · CHF 40'200 (Diploma year), 2027, all-inclusive |
| Culinary Arts Academy Switzerland Le Bouveret and Brig | BA in Pastry, Bakery & Chocolate Arts (with the University of Derby, UK) · Professional Swiss Diploma in Pastry Arts | 3 years with two 6-month internships · 1 year incl. 6-month internship | English | Not published on the programme pages |
| Richemont Kompetenzzentrum Lucerne | Further training for the Swiss bakery, pastry and confectionery trade | Short courses and modules | German | Per course |
At BHMS, every year-long programme includes a six-month internship paid at least CHF 2'390 a month gross in Switzerland (about US$2,900 at the October 2026 rate), and the fee includes housing, meals and insurance. The Diploma in Pastry, Chocolate and Bakery is the usual starting point; the 10-week certificates are the short option; all prices are on the fees page. Swiss residents who want the trade route take the three-year apprenticeship instead, in the local language; our guide on how to become a pastry chef explains it.
If you're comparing Swiss options for baking specifically, see our baking school in Switzerland guide.
Pastry schools in the United States
| School | Pastry programme | Length | Language | Published fee |
|---|---|---|---|---|
| The Culinary Institute of America Hyde Park (NY), California, Texas | Associate in Baking and Pastry Arts · Bachelor’s degree completion in Baking and Pastry Arts | About 2 years for the associate, incl. a semester-long paid internship | English | Not checked |
| Johnson & Wales University Providence (RI) | Baking & Pastry Arts B.S. | 4 years, 121 credits, ending in an internship | English | Not checked |
| Institute of Culinary Education New York | Career Pastry & Baking Arts diploma | 400 hours + 210-hour externship | English (IELTS 6 or similar for non-native speakers) | $41,664.62 (2024 catalog) |
US programmes lean towards degrees: associate and bachelor's degrees in baking and pastry arts, with internships or externships. What they pay off in is covered in our pastry chef salary guide.
Pastry or culinary school?
Several of these schools teach both, but as separate programmes. Pastry is bread, viennoiserie, cakes, desserts and chocolate; culinary is the savoury kitchen. If you're torn, pick the one you'd happily practise for hours. At BHMS the culinary programmes have their own site, culinarystudyabroad.com; the pastry track is described on bhms.ch.