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The Diploma in Pastry Innovation places creativity, boldness and innovation at the heart of the training programme. More than just a simple refresher course, this programme opens the doors to a new generation of patisserie, in line with consumer expectations: nutritional balance, well-being, sustainability and gourmet pleasure.
Here, you will learn how to rethink recipes, substitute ingredients, imagine original textures and develop creations with refined but lighter flavours, without compromising on taste.
This avant-garde programme combines culinary expertise, technological research and design to transform your expertise into a veritable laboratory of experimentation. Through practical classes, collaborative workshops and innovative projects, you will explore new approaches to inventing the luxurious and sensory desserts of tomorrow, which appeal as much for their taste as for their modernity.
Under the guidance of Le Cordon Bleu institute Chefs and enriched by the participation of industry professionals, the curriculum reflects current trends: nutrition, sustainable innovation, new techniques and cutting-edge equipment.
General training objectives and intentions of the programme:
Prerequisites
Languages: Be able to justify a B2 level in English or A2 level in French Accepted language tests and score/level correspondence
Demonstrations and theory classes are taught in French and consecutively translated into English.
Diploma awarded: The Diploma in Pastry Innovation is awarded by the Fondation Internationale Le Cordon Bleu upon successful completion of the final examination
Duration: 12 weeks, with about 22 hours of learning per week, or nearly 220 hours guided by our Chefs.
(The number of weekly hours may vary depending on what is being taught and activities planned.)
Intakes: April and October
The content of Le Cordon Bleu's Pastry Innovation Diploma programme incorporates:
A multi-disciplinary approach is implemented to combine interactive teaching across all subject areas. Particular emphasis is placed on student engagement and active participation in real and simulated work situations.
The topics covered:
Varied and immersive teaching methods to stimulate creativity and excellence:
The Diploma in Pastry Innovation has been designed to encourage creativity and professional development. Each participant is encouraged to develop a self-reflective approach, valuing their learning and achievements.
Assessment methods:
Assessments will take place in line with the learning outcomes for each topic as well as the general learning outcomes. A range of assessment methods may be used, such as:
Oral presentation of the final culinary creation: Highlighting the final project and practical work, demonstrating creativity and understanding of concepts.
Graduation rate: 100% (out of a total of 6 students over the first 3 terms of 2023)
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