Pâtisserie Diploma

Please note that it is possible to register for certificates, starting with the Basic Pastry Certificate

• Basic Le Cordon Bleu Paris Pastry Certificate

This 6-week or 3-month level introduces you to the basic techniques of French pastry, including:

• • Organisation of a workstation in compliance with health and safety rules
  • Become familiar with the terminology of French pastry
  • Adapt to a new professional environment: working with ingredients, using pastry equipment
  • Acquire professional techniques: Piping, glazing, making different doughs, creams and mastering cooking techniques
  • Preparation of traditional French pastries: Pithiviers, Paris-Brest, chocolate éclairs, fraisier, macarons...
  • Introduction to boulangerie techniques: croissant, chocolate rolls, brioche
  • Discovery of decoration techniques: To showcase recipes
  • Theory classes on ingredients and visit of the vegetable garden on the roof of the institute: Introduction to a sustainable environment
    
    
• Intermediate Le Cordon Bleu Paris Pastry Certificate (duration: 6 weeks to 3 months)

Prerequisite: Basic Pastry Certificate

• • Strengthening the techniques taught in basic an mastering the creation of harmonious colour and flavour combinations
  • Contemporary tarts: Personal creation and writing a portfolio
  • Introduction to artistic sugar work: Pulled sugar, gestures, decorations (flowers, leaves...)
  • Chocolate work: crystallisation, moulding, chocolate candies, dipping fork techniques
  • Croquembouche workshop
  • Realization of Classic confectionery products
  • Preparation of Plated desserts
  • Restaurant petits fours
  • Entremets: Perfecting piping and decorations, assembly, frozen desserts
  • Theory classes: Ice creams and sorbets, chocolate, awareness of the world of beekeeping
    
    
• Superior Le Cordon Bleu Paris Pastry Certificate (duration 3 months)

Prerequisite: Intermediate Pastry Certificate

• • Perfecting chocolate candy-making skills
  • Making an artistic chocolate showpiece
  • Chocolate sculpture workshop
  • Sugar showpiece: Work with poured, pulled & blown sugar, decorations and gestures
  • Confectionery and chocolate confectionery
  • Personal project: Creation of a modern dessert and writing a portofolio
  • Restaurant desserts, entremets and individual contemporary cakes
  • Educational visit to Rungis Market, the largest market in Europe
  • Demonstration by a prestigious pastry chef
  • Introduction to cost control

Evaluation methods: The evaluation will be carried out according to the educational objectives determined for each unit and according to the transversal educational objectives of the program. Various evaluation methods may be used, including:

• • Theoretical exams: Exams during which students respond orally or in writing to questions such as multiple choice questions, true/false questions, short answers, essay formats or a combination of these possibilities
  • Continuous Practical Assessment – Continuous assessment of work completed by students in practical sessions, such as food preparation. Grades will be aggregated throughout the duration of the training
  • Practical exams: Exams during which a series of tasks must be carried out under supervision. A standardized grading scale is used
  • Self-assessment: Students will carry out a self-assessment to monitor the progress of their practical work and analyze this work constructively from one week to the next
  • Presentation: Presentation of practical work based on the educational objectives of each course
  • Portfolio: A portfolio is a catalog of achievements made by the student during the program and presented in a coherent format (portfolios can contain traces of their practical work, in particular the dishes produced, as well as written or visual elements)

Teaching methods
The Diplôme de Pâtisserie includes:

• Theoretical learning;
• Practical application;
• Development of the ability to work autonomously and responsibly.

Teaching methods include:

• Online and face-to-face theory classes taught by Le Cordon Bleu Paris Instructors and guest instructors.
• Demonstrations led by Le Cordon Bleu Chefs to help students acquire practical methods.
• A demonstration by a professional guest Chef.
• An educational trip to Rungis International Market.
• Online talks or demonstrations by Le Cordon Bleu Chef Instructors from around the world.
• Ongoing support from the Chef Instructors when appraising work.
  
  

The programme is centred around active student participation, both in real-life situations and simulated environments, notably to cultivate a responsible work ethic.

Assessment methods

Students are assessed based on the Learning Outcomes set for each module and on the programme’s cross-disciplinary Learning Outcomes.

An individual performance review is held midway through the programme to help students progress with their learning. The aim of this review is to pinpoint any difficulties and to assess the student’s current level of performance in relation to the work required and the knowledge and practical skills acquired.

Various methods of assessment may be used, including:

Written assessments: Examinations or quizzes where students are asked to give written answers to multiple choice questions, true/false questions, short-answer questions, long-answer questions or a combination of any of the above.

Practical assessments:

• Continuous assessment of progress: continuous assessment of work completed during practical lessons. The final grade is based on the cumulative grades awarded throughout the programme.
• Final practical exam: examination during which a series of tasks must be completed under supervision. Each student’s performance is evaluated against formal assessment goals, and a standardised grading scale is used to determine the operational skill level attained.
• Portfolio: a written report prepared by the student, focusing on a dessert they have created and assessed by the student’s Point of Contact against a standardised grading scale.
  Presentation of a recipe technique, an equipment list, and a recipe time plan.

Students will be required to understand and apply what they learn in order to successfully complete the programme. Regular attendance is therefore a prerequisite for success.

Graduation rate: 99,19% (out of a total of 124 students over 4 terms of 2023)

Students interested in starting a culinary business after the Diplôme de Pâtisserie can register from the start for the integrated diploma: Diplôme de Pâtisserie with Culinary Management.

Le Cordon Bleu has designed a Diplôme de Pâtisserie and Diplôme de Boulangerie to give students the opportunity to acquire complementary skills, by mastering both pastry and bread baking techniques.

Students who wish to enrich their learning can register to the Diplôme de Pâtisserie with Internship Pathway: this training gives students the opportunity to integrate the environment of a professional kitchen and carry out an internship in a company. This professionalizing formula makes it possible to maximize the chances of finding a job at the end of the training in the catering sector.

Le Cordon Bleu Paris enjoys a great reputation in the world of catering. The institute has established partnerships that have proven their worth with establishments renowned for welcoming learners for internships. At the end of their training at Le Cordon Bleu Paris, students can be recruited for positions in larger establishments.

Le Cordon Bleu has designed a combined Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie programme to give students the opportunity to work in a professional kitchen environment and take an internship in pastry or bread baking. This professionalizing formula maximizes your chances of finding a job in the food service sector on completion of your training.