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Advanced Pastry Short Course - Classics with a Modern Style

Taught by a Le Cordon Bleu Paris institute Chef Instructor

Key Information

Dates & Times:
Day 1
- 8am-9am : Welcome and visit of the institute
- 9am-6pm : Course (noon-1pm : lunch included)

Day 2
- 8am-5pm : Course (noon-1pm : lunch included)

Duration: 16h

Tuition fees: €950

Languages: Taught in French and translated consecutively into English.

Teaching method: Workshop based with individual follow-up. Courses are taught in fully equipped professional classrooms.

Pre-requisites: 2 years of professional experience. A curriculum vitae will be requested from all candidates. Students who have received Le Cordon Bleu Intermediate Pastry Certificate can also apply to this course.
All applications will be validated by an Admissions jury.

Le Cordon Bleu Paris offers you a complete range of professional training courses in Cuisine, Pastry and Bakery:


Training details

  • Teaching objectives

    Upon completion of the short course, you will have mastered the following techniques and concepts:

    • Making different whisked sponges, pastry doughs, meringue cakes, choux pastry and crumbles
    • Making diverse creams, mousses, jellied coulis and whipped ganache
    • Preparation of a range of decorative elements and glazing technique
    • Creating harmonious textures and balanced flavours
    • Managing time and productivity
    • Knowledge of new preservation techniques
  • Training content
    • Basque cake
    • Fraisier
    • Tiramisu
    • Chocolate Saint Honoré
    • Bras de Venus (Swiss roll)
    • Pavlova
    • Raspberry charlotte
  • Apply
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