Superior Pâtisserie

The course ties together the knowledge and the artistic skill discovered in the Basic and Intermediate certificates. During the length of the course you will aim at perfecting your skills through the development of your own personal interpretation and artistic creativity. It will include: Master advanced international bakery techniques and confectionery methods including: mastery of plated desserts decoration and presentation entremet design and decoration contemporary plated desserts confectionery and moulded chocolate artistic cooked sugar centrepiece techniques e.g. pouring, pulling, casting, colour, marbling and blowing identifying seasonal and market influences on pastry products Meet health, safety and hygiene regulations Analyse wine and food pairing Discover cheese beyond taste Establish personal kitchen organisation and management skills

To enrol for this certificate you need to have succesfully completed Le Cordon Bleu's Intermediate Pâtisserie Certificate.