Pâtisserie Diploma with Internship Pathway

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

Basic Pastry Certificate

This certificate introduces students to the basic techniques of French patisserie, including:

• Managing supplies and implementing good food hygiene and food handling practices.
• Understanding the day-to-day time management techniques required to successfully work in a professional pastry kitchen.
• Handling and using a range of standard equipment found in professional pastry kitchens to produce different types of pastries (including fillings and entremets, small cakes and other pastries, chocolates and viennoiseries).
• Acquiring a range of professional techniques, including piping, glazing, decorating, as well as specific sugar work and chocolate work techniques.
• Correctly executing preparation and baking techniques, notably using an induction stove and an oven to prepare products.
• Attractively presenting pastries and pastry preparations.
• Understanding and using professional French pastry terminology.
• Demonstrating the kind of behaviour and attitude that would be expected in a professional pastry kitchen.
• Organising work according to production requirements, both individually and as part of a team, which demonstrates the ability to integrate a working pastry kitchen.

Intermediate Pastry Certificate

Prerequisites: Basic Pastry Certificate

• Managing supplies and handling ingredients in line with good food hygiene and safety practices.
• Taking account of the space and time available when carrying out routine tasks in a professional kitchen.
• Mastering the use of both the oven and the induction stove when preparing recipes.
• Mastering basic pastry techniques to make ‘biscuit’ sponges, creams and ganaches.
• Preparing and using mixes that include traditional ingredients such as chocolate, gelling and thickening agents, as well as more contemporary ingredients.
• Making glazes and knowing how to use them to add the finishing touches to a recipe, and mastering the basic techniques of plating and presentation.
• Understanding about ingredient origin and quality and recognising that using sustainable seasonal and local produce can help elevate preparations and pastries
• Cultivating an eco-responsible mindset when selecting ingredients, and demonstrating the kind of behaviour and attitude that would be expected in a professional pastry kitchen.
• Writing recipes using appropriate pastry terminology and professional methods whilst exerting creative freedom to create unique contemporary tarts.
• Organising and delegating production tasks when working individually, in pairs or as part of a team, demonstrating the ability to integrate a working pastry kitchen.

Practical Application

The Practical Application module gives students the opportunity to put their newly acquired skills into practice in the workplace:

• Perfecting the skills acquired during the Basic Pastry and Intermediate Pastry Certificates.
• Implementing cross-disciplinary procedures, methods and techniques, and notably basic professional skills acquired in "Goods Receival & Storage", "Preparation Kitchen", "Cuisine Production" and "Customer Relations".
• Maintaining a clean and well-organized workstation and equipment to meet food hygiene and safety standards.
• Perfecting the procedures, methods and techniques required for “Preparation Kitchen” and for "Plating".
• Acquiring hands-on experience in the “Receipt of Goods” and in the logistics of stock control.
• Acquiring the practical customer relations skills that are required when greeting and advising customers.
• Developing strong customer relations skills for greeting and serving customers.
• Assimilating Le Cordon Bleu’s values and organization.
• Assisting the Chefs with production and preparation tasks during practical lessons, workshops and culinary events.
• Cultivating the kind of behaviour and attitude that would be expected in a professional pastry kitchen.

Superior Pastry Certificate

Whilst studying for the Superior Pastry Certificate, students complete a 5-hour Practical Application module at the Hôtel de la Marine each week.

Prerequisites: Intermediate Pastry Certificate

On completing the programme, students will be capable of:

• Following good hygiene and food safety practices in compliance with workplace hygiene and food safety standards.
  Implementing effective solutions to address non-compliance with good hygiene and food safety practices.
• Taking account of the space and time available to work efficiently in a professional environment.
• Managing supplies, receiving goods and adopting an eco-responsible attitude.
• Managing costs and waste.
• Adapting a recipe data sheet to the number of covers.
• Demonstrating the ability to prepare pastries, including:
  • • Mastering preliminary preparations, using eggs and cutting fruit.
    • Making pastry, fillings and garnishes.
    • Crafting artistic pieces from both chocolate and sugar.
    • Attractively presenting pastries and bakes.
    • Mastering cooking techniques, including the ability to simultaneously use both an induction stove and an oven, as well as the ability to work with sugar and chocolate.
    • Giving classic desserts an original and modern twist.
    • Working with high-quality ingredients and incorporating them into a wide variety of recipes.
• Communicating in a professional setting, including:
• • • • Integrating an operational business environment by demonstrating a solid understanding of the restaurant's structure and of the internal organisation of the kitchen and the workings of the team.
      • Mastering professional culinary terminology in order to understand the Chef's instructions and detail the tasks to be completed.
      • Writing recipes and recipe data sheets using the appropriate professional terminology and methods.
      • Demonstrating the ability to communicate responsibilities when working in pairs or within a team.
      • Welcoming customers, including presenting products and offering menu guidance.

Internship: 4 à 6 months