The Diplôme de Pâtisserie Le Cordon Bleu offers students the most rigorous and comprehensive program in classic French Pastry techniques available today.
The Diplôme de Pâtisserie is awarded when is awarded when the student has successfully completed the Basic, Intermediate and Superior levels. Students can only register for one level (e.g. : Basic) and can continue to another level later on (in a limited time frame). Even with previous professional experience, students must begin with the basic level before accessing the next level.
All demonstrations are given in French and translated into English.
This level is an introduction to French pâtisserie and presents the fundamental techniques of pastry doughs, creams and fillings necessary to achieve successful creations.
The purpose of this course is to enable students to develop their own personal creativity, to perfect their artistic talent and to prepare them for their professional life. They will study:
The schedule for the cuisine program is based on 2 to 3 demonstrations and 2 to 3 practical classes per week
Le Cordon Bleu offers 2 Intensive courses per year: in June for the basic level and in November for all levels. The course follows the same curriculum as the standard program. These programs are intensive, (6 to 9 hours per day, 6 days a week) and students can only take one at a time : cuisine or pastry.
After successfully completing the Diplôme de Pâtisserie, the most deserving students have the possibility of perfecting their skills through a 2-month internship in renowned Parisian establishments. A good level of French is required for the internship.* Le Cordon Bleu does not guarantee an internship for each student
The total cost for the Diplôme de Pâtisserie is 18 900 € (The uniform and the equipment are included.)
|French Culinary arts & Wine
Planning a career in catering? You would like to open your own Coffee Shop?
After the Pastry Diploma, complete your training with the Wine and Management Program (Combined Diploma: 35 500€).
Contact us for further details.