The Diplôme de Pâtisserie is composed of the three levels, basic, intermediate, and superior:
Basic Le Cordon Bleu Paris Pastry Certificate
This certificate introduces you to the basic techniques of French pastry, including:
- Organisation of the workstation in compliance with health and safety rules
- Become familiar with the terminology of French pastry
- Adapt to your new professional environment: working with products, using pastry equipment
- Acquire professional techniques: Poaching, icing, making different pastes, creams and mastering cooking
- Preparation of traditional French pastries: Pithiviers, Saint Honoré, Paris-Brest, éclair au chocolat, strawberry, macaroons...
- Introduction to baking techniques (viennoiseries)
- Discovery of decoration techniques: highlight your productions
- Theory course on products and visit of the vegetable garden on the roof of the institute: Introduction to sustainable environment
Intermediate Le Cordon Bleu Paris Pastry Certificate
- Reinforcement of the techniques taught in the basics and mastery of associations of colours and flavours
- Contemporary pies: Personal creation and file writing
- Introduction to the artistic work of sugar: Pulled sugar, gestures, decorations (flowers, leaves...)
- Chocolate processing: crystallization, molding, candy, dipping fork, nutmeg and truffles
- Sketch and sketch workshop
- Realization of classic confectionery products
- Preparation of desserts on the plate
- Small restaurant ovens (sweet and savoury)
- Entremets: Control of poaching and decorations, assembly, frozen desserts
- Theory courses: ice cream and sorbets, chocolate, awareness of the world of beekeeping
Superior Le Cordon Bleu Paris Pastry Certificate
- Improvement in the production of chocolate candies
- Realization of an artistic piece in chocolate
- Chocolate sculpture workshop
- Sugar artwork: Work with cast, drawn, blown sugar, decorations and gestures
- Workshop "my first showcase": making of luxury revisited petits fours
- Personal project: Creation of a modern dessert and writing of a portfolio
- Restaurant desserts, desserts and contemporary cupcakes
- Educational visit to Rungis Market, the largest market in Europe
- Introduction to cost and waste management (cost control)
- Chef in the spotlight: visit of a Chef from a prestigious establishment
The Boulangerie Diploma is composed of two levels, basic and advanced:
Basic Le Cordon Bleu Paris Boulangerie Certificate
To begin their boulangerie training, students familiarize themselves with bread baking equipment. After an introduction to hygiene and cooking rules, students learn:
- To work on the different flours used in France
- Manual kneading as well as three methods of mechanical kneading
- The manufacture of breads and pastries and are introduced to decorations
- Work on fermented dough and poolish (a type of pre-fermentation)
- Students will also benefit from an introduction to the art of decorations, and will have a course on the Chef's surprises (breads and pastries). Finally, in this level the students will also carry out an educational visit to a professional environment (mill and bakery).
Advanced Le Cordon Bleu Paris Boulangerie Certificate
This level allows you to approach the work of different types of fermentation and the development of bread aromas. In this level, students learn:
- The use of natural yeast, hard yeast and liquid yeast
- The production based on traditional French flour
- The work of the puff pastry
- The production of various breads, pastries and snacks with long fermentation