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Pâtisserie Supérieure
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Emphasis on Decoration and Presentation

Be driven to personalize every piece of your work

The Pâtisserie Supérieure program combines all the knowledge, techniques, and artistic skills of the Basic and Intermediate levels.

The Superior Module:

  • Contemporary Restaurant Desserts
    • Learn to prepare hot & cold restaurant desserts, including contemporary cakes, tartes, bûches and soufflés
  • Entremets desserts and in-depth study of flavours, aromas & spices
    • Learn to create desserts with more cream, layers and flavours such as fruit
  • The Art of Chocolate:
    • Learn the artistry of chocolate mousse cakes, tempering of chocolates, hand-dipped & moulded chocolates
    • Mixing different chocolates and textures
    • Chocolate boxes and flowers, sculpture & display
  • Artistic Sugar Art Creation
    • Techniques of cooking & colouring
    • Pulled sugar flowers & ribbons
    • Blown sugar spheres, fruits & animals
  • Carving Workshop
    • World Master Carver Armando Baisas will teach you how to carve ice in the winter months and fruit in the summer months

In recognition of the need for real-world experience, all Superior students train in Le Cordon Bleu Bistro @ Signatures restaurant where they learn client-relations, meal preparation and dining room service.

Price of Pâtisserie Supérieure: $8,810.00 CAD for 3 months
Admission: January, April, June, October every year

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This program is approved as a vocational program under the Private Career Colleges Act, 2005