The Pastry Diplôme is composed of the Basic, Intermediate and Superior levels of Pastry.
Your Passport for the career in Pâtisserie
From the use of culinary equipment to the planning and execution of elaborate dishes, this course provides the student with the fundamental culinary skills. This vigorous and exciting course allows students to master the techniques of classic pâtisserie, while being introduced to all aspects of the kitchen.
The student progressively learns to prepare a wide selection of cakes served in restaurants, pâtisserie shops and cafe shop – through to classic and contemporary French desserts, advanced techniques in chocolate and sugarwork and bread making.
Le Cordon Bleu Paris Chef