Basic Pastry Certificate

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

Teaching methods
A multidisciplinary approach is used throughout the programme, and all of the modules leverage interactive teaching methods.

The Basic Pastry Certificate programme includes: 

• Theoretical learning;
• Practical application and workshops;
• Development of the ability to work autonomously and responsibly.
  
  

Teaching methods include:

• Theory classes given by Le Cordon Bleu Paris Instructors and demonstrations led by Le Cordon Bleu Chefs to help students acquire practical methods.
• Online talks or demonstrations by Le Cordon Bleu Chef Instructors and guest instructors from around the world.
• A tour of the urban kitchen garden followed by a talk.
•  Ongoing support from the Chef Instructors when appraising work.

The programme is centred around active student participation, both in real-life situations and simulated environments, notably to cultivate a responsible work ethic.

Assessment methods

Students are assessed based on the Learning Outcomes set for each module and on the programme’s cross-disciplinary Learning Outcomes.
Various methods of assessment may be used, including:

Written assessments: Examinations or quizzes where students are asked to give written answers to multiple choice questions, true/false questions, short-answer questions, or a combination of any of the above.

Practical assessments:

• Continuous assessment of progress: continuous assessment of work completed during practical lessons. The final grade is based on the cumulative grades awarded throughout the programme.
• Final practical exam: examination during which a series of tasks must be completed under supervision. Each student’s performance is evaluated against formal assessment goals, and a standardised grading scale is used to determine the operational skill level attained.

Students will be required to understand and apply what they learn in order to successfully complete the programme. Regular attendance is therefore a prerequisite for success.