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Certificate Objectives:

  • Learning the classic and traditional techniques of French pastry
  • Organization, hygiene and safety in the kitchen
  • Mastery of the use of knives, initiation to professional gestures (cutting, slicing)
  • Adaptation to a professional environment: working with products, use of pastry equipment
  • Terminology of the French pastry industry
  • Introduction to bread baking techniques: croissant, pain au chocolat, brioche
  • Discovery of decoration techniques: highlighting one's products
  • Theoretical courses on products and visit of the vegetable garden on the roof of the institute: Introduction to the sustainable environment
  • In addition to the face-to-face and practical courses, 8 videos per Certificate are made available to the student throughout the term, i.e. 20 hours of digital teaching, integrated and available on the teaching resources software. The student will also benefit from theoretical course materials and additional technical expertise videos.
Who is this certificate for?

Le Cordon Bleu Paris welcomes students from a variety of educational and professional backgrounds who are at least 18 years old and hold a baccalaureate or equivalent. No previous culinary experience is required.

4 entries per year: January, April, July, October.

Languages: the training is given in French and translated consecutively into English during the demonstrations and theoretical courses.

Basic Pastry Certificate presentation

  • Programme details

    Introduction to French pâtisserie

    • Basic doughs
    • Introduction to creams and fillings
    • Traditional desserts and cakes
    • Classical techniques, basic decoration
    • Masking anbd glaçage Introduction to yeast doughs (croissants & brioches)
    • Basic French Pâtisserie terminology
    • Working with a pastry bag: How to use one
    • Discover different decorations
    • Working with a paper cone
    • Pastry lining for tarts: Assembling cakes 
    • Essential creams: Making a variety of different creams: Diplomat pastry cream, Chantilly
    • Discover chocolate decorations: Initiation to simple chocolate decorations

    Demonstration classes are translated into English. Intensive programmes have the same curriculum as the full length programmes. Since these programs are accelerated, students can only take one discipline at a time: cuisine or pâtisserie. Scheduling is up to 6 days a week and 6 to 12 hours of courses daily.

    In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.

    Note: In the case of a full session, a waiting list is automatically opened. Please contact the admissions department: parisadmissions(@)cordonbleu.edu

  • Entry requirements
    • Candidates must be at least 18 years of age
    • and must have obtained the French Baccalaureate or equivalent diploma.
  • Dates and apply

    Term Dates & Prices

    Select a date
    2023
    Jan 4, 2023 - Feb 10, 2023 ( Intensive )
    9,700.00€
    Jan 4, 2023 - Mar 24, 2023 ( Standard )
    9,700.00€
    Apr 3, 2023 - May 12, 2023 ( Intensive )
    9,700.00€
    Apr 3, 2023 - Jun 23, 2023 ( Standard )
    9,700.00€
    Jul 3, 2023 - Aug 11, 2023 ( Intensive )
    9,700.00€
    Jul 3, 2023 - Sep 22, 2023 ( Standard )
    9,700.00€
    Oct 2, 2023 - Nov 10, 2023 ( Intensive )
    9,700.00€
    Oct 2, 2023 - Dec 22, 2023 ( Standard )
    9,700.00€
    2024
    Jan 4, 2024 - Feb 9, 2024 ( Intensive )
    9,700.00€
    Jan 4, 2024 - Mar 22, 2024 ( Standard )
    9,700.00€
    Apr 2, 2024 - May 10, 2024 ( Intensive )
    9,700.00€
    Apr 2, 2024 - Jun 21, 2024 ( Standard )
    9,700.00€
    Jul 1, 2024 - Aug 9, 2024 ( Intensive )
    9,700.00€
    Jul 1, 2024 - Sep 20, 2024 ( Standard )
    9,700.00€
    Sep 30, 2024 - Nov 8, 2024 ( Intensive )
    9,700.00€
    Sep 30, 2024 - Dec 20, 2024 ( Standard )
    9,700.00€
  • Apply for the Pastry Diploma
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