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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

Total hours:
16 hours + 1 hour for the distribution of participation certificates
Day 1
9:45-10:45am: Welcome and visit of the institute
10:45 am - 7:45 pm: Training - Lunch break 1h

Day 2

7:45 am - 4:45 pm: Training - 1 hour lunch break
5 pm – 6 pm: Participation certificate

Tuition fee:
The fees include welcome breakfast, lunches and tastings. Utensils and equipment are loaned for the practical classes. Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site.

Teaching Method:
Workshop based with individual follow-up
Classrooms are equipped with professional equipment
A recipe book will be provided
to participants

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

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

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.

Le Cordon Bleu Paris institute is referenced in the Datadock (recognition of the quality of training)

This training 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.

In the context of partial unemployment, financing possible at 70% or 80% (long-term partial unemployment) within the framework of the FNE-Training system (agreement between your company and DIRECCTE).

Entrepreneur: Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch: OPCALIM / FAFCEA / AGEFOS PME / FAFIH

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
  • 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 22, 2022 - Mar 23, 2022 ( Standard )
    € 850.00
    Jun 30, 2022 - Jul 1, 2022 ( Standard )
    € 850.00
    Sep 27, 2022 - Sep 28, 2022 ( Standard )
    € 850.00