Learn the classic techniques of combining ingredients into rich pastries.
The main ingredients in French pâtisserie are flour, butter, eggs and 'savoir-faire!'By learning their various combinations, properties and applications, you will learn how to make various types of pâtisserie like pâte sablée, pâte feuilletée and choux paste; and traditional gâteaux like Saint Honoré, black forest and Paris-Brest. The demonstrations and practical sessions will lead you step-by-step through the basics of French pâtisserie.
Basic Pastry is the first step, followed by intermediate and superior in completing your Diplôme de Pâtisserie.
Duration: 3 months
Price:
(Fees include: tuition, uniform and equipment, all learning materials and student activities fees)
Hours per week: Approx. 15 hours
Teaching Method: Chef Demonstration, Practical, Theory Class
Entry requirements: High school diploma or equivalent. No prior culinary experience is required.
This course is designed for individuals who want to be employed as an assistant bakery/pastry chef or bakery/pastry preparation assistant in hospitality/catering operations. The course has been developed in accordance with the National Occupational skills and industry standards. This course will develop the skills, attitude and knowledge associated with the basic French bakery/pastry techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial, hotels and restaurants.
All programmes offer both a demonstration by our world-renowned chef instructors followed by hands on 14:1 student to Chef ratio of practical hands on kitchen experiences.
Demonstration Students observe, take notes, and ask questions as one of our world-renowned chefs shares their special tips and techniques when it comes to creating a multitude of desserts and pastries.
Practical Students follow their chef instructor into one of our state-of-the art professional kitchens. Here, students try their hand at creating the recipes using the demonstrated techniques with plenty of one-on-one guidance from their Chef instructor.
Prospective students must:
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To complete your application package, please submit the following:
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I realized I always wanted to be in the kitchen with my mom, but not necessarily watch her cook, but rather have her move aside and let me do the cooking. That's really when I realized that this is what I want to do, this is what I want my life to be about.
The people here are incredible! Obviously there is the learning experience, but also the ability to meet people from around the world and hear about what food means to them.
... that's the key to the Cordon Bleu experience - we have amazing Chefs who want to teach us everything they know - and we need only ask. We have the opportunity to learn that goes far beyond the demos, practicals and the workshops.
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