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: €1,000
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..

Funding
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.

Entrepreneur:
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.

The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.

Last page update in August 2023.

All-time pastry classics with a modern style

Programme details