Theory, organization, inventory control, creativity, tips, practice, passion and teamwork.

Program Objectives - This continuing education course developed by Le Cordon Bleu Paris aims to train pastry professionals from all sectors of the food industry by working with them to hone their skills and techniques.

Participants - This program is targeted towards pastry professionals or confectioners who wish to acquire new culinary skills in pastry making. This course is also open to Le Cordon Bleu pastry diploma graduates. At the end of this training a certificate from Le Cordon Bleu will be awarded to each participant.

Instructors - This course is taught by the team of pastry chefs at Le Cordon Bleu Paris, passionate professionals with worldwide experience. Also, guest chefs will collaborate by passing on their knowledge, so that this training is at the top of its field.

Method - A group of no more than 10 participants will be lead by an experienced pastry chef in our professional teaching kitchens at Le Cordon Bleu Paris. Classes are varied between specific demonstrations and guided hands-on practical sessions. Instruction will be adapted to optimize each theme.

Learning Materials - A handout will be provided for each participant containing the technical recipes, ingredients, and recommended methods for each class as well as information on the chefs and instructor’s backgrounds. The complete published works of Le Cordon Bleu will be at your disposal at the school either for consultation or for purchase. A 10 % discount is offered for any products purchased at the Le Cordon Bleu boutique throughout the duration of your course.

Programs

Entremets - 3 Days

Let yourself be trained by the creativity of Le Cordon Bleu chefs to excel in producing assembled cakes. Profit from this teaching methodology which combines French culinary traditions with innovative designs to produce high quality entremets.

• January 18-20, 2010
• August 30-September 1, 2010

Restaurant Desserts - 2 Days

Le Cordon Bleu chefs have composed a menu of plated desserts, both attractive and delicious without forgetting the details of organization and mise en place.

• Session 1 : September 6-7, 2010

Macaroons - 2 Days

Become an authentic French pastry chef – discover the complexities of the emblematic macaroon. Le Cordon Bleu instructors will teach you the secrets to this undeniable delicacy. Perfection in formulas, cooking methods, and harmonizing flavors and colors will all be covered.

• Session 1 : February 10-11, 2010
• Session 2 : September 8-9, 2010

Viennoiserie - 2 Days

Learn the skills to succeed the preparation of a wide range of traditional yet original viennoiserie. Le Cordon Bleu chefs insist on precision and effective work techniques in order to master this training.

• Session 1 : March 22-23, 2010
• Session 2 : October 4-5, 2010

Sweet Treats - 2 Days

Discover a line of portable, individual-sized pastries (cakes, biscuits, cookies and others) with your chef instructor. These treats easy to transport, hence exporting the talents of French patisserie worldwide!

• Session 1 : March 24-25, 2010
• Session 2 : October 6-7, 2010.

Chocolate Sculpting - 4 Days

From the initial preparation of molds to the finished chocolate sculpture – Le Cordon Bleu instructors will guide you to create your own masterpiece while focusing on creativity and technique.

• Session 1 : April 6-9, 2010
• Session 2 : October 18-21, 2010

The Art of Sugar - 4 Days

At the end of this training you will know the differences between working with poured, pulled, blown sugar and sugar paste. With Le Cordon Bleu Chefs, you will create a sugar centerpiece artistically combining form and color.

• Session 1 : April 19-22, 2010
• Session 2 : November 2-5, 2010

Practical Information

• Organization

Schedule: 8:00am -5:30pm. Breakfasts and lunches are included.
Location: Le Cordon Bleu Paris, 8 rue Léon Delhomme, Paris 15th Arrondissement.
Metro: Vaugirard or Convention.
Uniform: Professional chef’s attire is compulsory for all courses.
Equipment: Specialized ustensils can be borrowed, if required.

For assistance with accommodations, please Contact us for a list of hotels located near the school.

• Course Registration

Register online

For all other inquiries, please contact our Admissions office: Tel: + 33 (0)1 53 68 22 50
Email: admissions@cordonbleu.edu
Your inscription will be processed upon receipt of the completed registration form. These courses are subject to availability.
Le Cordon Bleu is a French approved continuing education institution.

• Customized Programs

Our Continuing Education Programs can be customized and adapted to meet the specific needs and requirements of your pastry team. Do not hesitate to contact us for a tailor-made program at paris@cordonbleu.edu.

Photos ©BENOIT AUVRAY

Le Cordon Bleu Paris - Contact
8, rue Léon Delhomme - Map
75015, Paris, FRANCE
Tel: +33 (0)1 53 68 22 50