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Basic Pastry Certificate

Learn the classic techniques of combining ingredients into rich pastries.

The main ingredients in French pâtisserie are flour, butter, eggs and 'savoir-faire!'By learning their various combinations, properties and applications, you will learn how to make various types of pâtisserie like pâte sablée, pâte feuilletée and choux paste; and traditional gâteaux like Saint Honoré, black forest and Paris-Brest. The demonstrations and practical sessions will lead you step-by-step through the basics of French pâtisserie.

Basic Pastry is the first step, followed by intermediate and superior in completing your Diplôme de Pâtisserie.

4 intakes each year: January, April, July, October

Key Information

Duration: 3 months
Hours per week: Approx. 15 hours
Teaching Method: Chef Demonstration, Practical, Theory Class
Entry requirements: High school diploma or equivalent. No prior culinary experience is required.

Certificate Details

Testimonials

  • Daron

    I realized I always wanted to be in the kitchen with my mom, but not necessarily watch her cook, but rather have her move aside and let me do the cooking. That's really when I realized that this is what I want to do, this is what I want my life to be about.
    Daron Nazirganian - Diplôme de Pâtisserie 2015
  • melanie

    The people here are incredible! Obviously there is the learning experience, but also the ability to meet people from around the world and hear about what food means to them.
    Melanie Moller - GRAND DIPLÔME® 2015
  • sarah2

    ... that's the key to the Cordon Bleu experience - we have amazing Chefs who want to teach us everything they know - and we need only ask. We have the opportunity to learn that goes far beyond the demos, practicals and the workshops.
    Sarah Fudge - Diplôme de Cuisine 2013
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