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During these two days of training imagined by Chef Fabrice Danniel, MOF 2018 finalist and Vice-Director of Culinary Arts at Le Cordon Bleu Paris Institute, participants master the techniques and concepts around the classic pastry.
Also, they will develop a reflection around the theme "Contemporary in pastry" and learn new conservation techniques.

Key Information

Prerequisites: Le Cordon Bleu Diplôme de Pâtisserie or 2 years of professional experience

Course duration:
2 days, 16 hours
7:45am - 4:45pm (lunch 1h)

Tuition fee:
The fees include coffee welcome, lunches and tastings.

Teaching Method:

Workshops with individual follow-up
Classrooms are equipped with professional equipment
A recipe book will be provided
to participants.

Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site.

An apron, a tea towel, a hat and a cooler bag are given to each participant

A Le Cordon Bleu participation certificate will be issued at the end of the training.

Teaching language:
This course is taught in French and consecutively translated into English..

This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute on request for all your external financing procedures.
This course is not eligible for the CPF Training Personal Account

Personal funding: Directly with the institute.

French employees:
Internship costs can be financed by your company's skills development plan. Contact your Human Resources department.

Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch.

Job seeker:
This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute to register on the website linked to your region for funding by Pôle Emploi.

Programme details

  • Educational Objectives
    • Making different whisked sponges, pastry doughs, creams and mousses
    • Introduction to glazing techniques and mastery of piping
    • Learn to manage time and productivity
  • Operational Objectives
    • Initiation to the latest techniques for the implementation of pastry recipes
    • Assembly and glazing of pastries
  • Course content
    • Basque cake
    • Fraisier
    • Tiramisu
    • Chocolate Saint-Honoré
    • Bras de Venus (Swiss roll)
    • Coconut-lime Pavlova
    • Raspberry Charlotte
    • Lemon tart
    • Flan
  • Dates and tuition fees

    Term Dates & Prices

    Select a date
    Mar 28, 2023 - Mar 29, 2023 ( Standard )
    Jun 20, 2023 - Jun 21, 2023 ( Standard )
    Sep 25, 2023 - Sep 26, 2023 ( Standard )
The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.

Last page update on 06/09/2022