Locations
Select a campus
Le Cordon Bleu
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes

              Campuses
              Profile

              Basic Pastry Certificate

              Tokyo

              This course is designed to provide students with a strong foundation on which to build their pâtisserie skills and knowledge. Students will be introduced to the key ingredients used in pâtisserie and progressively learn various combinations, properties and applications which are essential for working in the industry.

              Programme Details

              • Course Structure

                Basic Pastry Certificate : 120 hours

                This course is designed to provide students with a strong foundation on which to build their pâtisserie skills and knowledge. Students will be introduced to the key ingredients used in pâtisserie and progressively learn various combinations, properties and applications which are essential for working in the industry.

                Core Objectives
                Demonstrate basic patisserie preparations and baking techniques including:

                • Knife skills.
                • Piping techniques.
                • Palette knife techniques.
                • Rolling pin techniques.
                • Fabricate basic ingredients eg praline, fondant, syrup.
                • Elementary sugar cooking techniques.
                • Tart production techniques.
                • Basic pastry doughs eg. short crust, shortbread, choux and puff pastry.
                • Basic yeast work.
                • Basic ice-cream and sorbet.
                • Basic entremets skills.
                • Basic pastry creams.
                • Elementary chocolate techniques.
                • Marzipan shaping techniques.
                • Identify basic French Pâtisserie terms.
                • Follow health safety and hygiene regulations.
                • Develop personal kitchen organization and management skills.
              • Who is the programme for?
                Prerequisite: None
              • Term Dates & Apply

                Term Dates & Prices

                Select a date
                2016
                Sep 26, 2016 - Oct 22, 2016 (Intensive, in English)
                ¥ 970,000
                Sep 26, 2016 - Oct 22, 2016 (Intensive, in Japanese)
                ¥ 970,000
                Oct 2, 2016 - Mar 25, 2017 (Sunday, in Japanese)
                ¥ 970,000
              TOP