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              Pastry & Confectionery

              Tokyo

              Completion of the Basic, Intermediate and Superior Pastry certificates results in the award of the Le Cordon Bleu Pastry Diploma. Through a series of demonstration and practical sessions, students progressively learn the necessary skills to master the culinary art of Pastry, developing creative skills and learning established techniques to create classic and contemporary pastries, cakes and desserts served in the finest Pastrys, cafes and restaurants.

              Courses

              • Pastry Diploma

                Completion of the Basic, Intermediate and Superior Pastry certificates results in the award of the Le Cordon Bleu Pastry Diploma. Through a series of demonstration and practical sessions, students progressively learn the necessary skills to master the culinary art of Pastry, developing creative skills and learning established techniques to create classic and contemporary pastries, cakes and desserts served in the finest Pastrys, cafes and restaurants.


              • Basic Pastry Certificate

                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.


              • Intermediate Pastry Certificate

                The Intermediate Pâtisserie Certificate introduces students to more complex recipes including regional French pastries and cakes, as they build upon the skills and knowledge acquired in Basic Pâtisserie Certificate. Students will continue to gain confidence and work more instinctively, and also learn to work with machines. The artistic skills of students are also developed as they prepare and decorate a variety of French pastries.


              • Superior Pastry Certificate

                The Superior Pâtisserie Certificate combines all the knowledge, techniques and artistic skills of the basic and intermediate levels as students are encouraged to strive for excellence in their patisserie skills. There is a strong emphasis on developing artistic flair as students learn chocolate and sugar decorations and apply them to their own creations.


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