Transform your everyday ingredients into exquisite desserts! The Cordon Bleu Pastry program is designed for you to master French pastry and baking techniques found in the finest pastry shops worldwide. This program acts as a passport into an exciting and dynamic career in pastry.
Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide
4 intakes each year: January, April, July, October
.SEE DATES & APPLY
Learn from world class authentic French Pastry Chefs that have earned some of the highest honours in the pastry profession. At Le Cordon Bleu, your instructor could be a Meilleur Ouvrier de France, a Master Sculptor or have experience working in a Michelin starred restaurants. Intimate class sizes ensure that you receive personalized attention, mentoring and feedback after every class in a positive and motivating environment.
.Meet your Instructors
Introduction to French pâtisserie
Basic doughs and fillings
Mousses, traditional desserts and cakes
Classic techniques and basic decoration
Refine artistic and decorative skills
Variations on restaurant desserts
Introduction to chocolate: tempering and dipping
Caramel, nougatine and sugar work
Dessert menus
Decoration and presentation, flavour, aroma and spices
Hand-dipped and moulded chocolates
Sculpture and display in chocolate and sugar
Prospective students must:
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To complete your application package, please submit the following:
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