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Throughout history, cakes and other dessert preparations have always been seen as foods associated with pleasure. Today desserts have become true luxury items which occupy a considerable share of the food industry market.
While focused on the art of pastry, the Le Cordon Bleu Diploma in Pastry, Innovation and Health has been designed to preserve the pleasure of choosing and enjoying food while promoting an evolving approach to integrating ingredients and approaches preparations that further support healthy eating behavior.
The specialization program in plant-based gastronomy “Pastry, innovations and health” has been developed and is taught by Le Cordon Bleu professional Chefs to contribute to the growth and evolution of the art of pastry from a perspective of choice of healthy and balanced life.
General objectives and intentions of the programme:
By the end of the programme, students will have learned in particular to:
This training is aimed at people who wish to:
Gain knowledge of innovative pastry techniques and to be able to produce products corresponding to contemporary pastry trends.
This training opens up professional possibilities in the areas of professional cooking, particularly for:
Prerequisites
Intakes: April and October
Teaching Methods:
Languages : The demonstrations and theoretical courses are taught in French and simultaneously translated into English
Diploma awarded: The Diploma in Pâtisserie Innovation and Wellness, institution diploma, is delivered by the Le Cordon Bleu International Foundation, conditional on successful completion of the final exam.
During this programme, students, already trained in classic pastry making, will extend their skills in the field of pastry, particularly by learning:
Thanks to the techniques learned as part of this training, graduate students will be able to adapt to the multiple needs of consumers, by producing, depending on the case, a more dietary, vegan, gluten-free, lactose-free or even sugar-free pastry, adapted to diabetics.
Evaluation methods: Evaluation is carried out against the educational objectives established for each chapter, as well as against the educational objectives of the program as a whole. Different assessment methods are put in place, including among others: practical assessment, practical examination, theoretical examination, presentation of practical work based on the educational objectives of the lessons and self-assessment, as well as the creation of a culinary file: collection of products produced by the student during their training.
Duration: 3 months
Tuition fees:
€11,700 - These fees include the application fee (€500), learning material and all activities
An additional fee will be charged to new students for the purchase of a mandatory student kit.
Graduation rate: 100% (out of a total of 6 students over the first 3 terms of 2023)
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