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le cordon bleu Pastry Basic
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Pastry - Basic Course(20 Lessons)
Basic Course is designed to give students a strong basic foundation from which to build their skills and knowledge within the hospitality industry.

This exciting course introduces the various concepts, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstrations and practical sessions will lead you step-by-step through the basics of French pâtisserie.

An introduction to the essentials of creating fine French pastry with flour, butter, sugar, eggs —and panache! Students learn the classic techniques of applying and combining these ingredients into a rich diversity of pastries, traditional desserts, cakes and doughs. The demonstrations and practical sessions will lead students through the basic techniques and recipes of French patisserie.


Basic Study Module

The aim of this program is to provide an introduction to French Pastry

  • Basic doughs
  • Introduction to creams & fillings
  • Traditional desserts & cakes
  • Classical techniques, basic decoration
  • Masking & glazing
  • Introduction to yeast doughs (croissants & brioches)
  • Basic French pâtisserie terminology


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