Prerequisites:
Artistic decorative skills
Demonstration classes are translated into English.
Intensive programmes have the same curriculum as the full length programmes. Since these programmes are accelerated, students can only take one discipline at a time: cuisine or pâtisserie. Scheduling is up to 6 days a week and 6-9 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 Intermediate Pastry Certificate programme includes:
Teaching methods include:
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.
An individual performance review is held midway through the programme to help students progress with their learning. The aim of this review is to pinpoint any difficulties and to assess the student’s current level of performance in relation to the work required and the knowledge and practical skills acquired.
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, long-answer questions or a combination of any of the above.
Practical assessments:
Portfolio: a written report prepared by the student, focusing on a dessert they have created and assessed by the student’s Point of Contact against a standardised grading scale.
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.
Possible formats:
Tuition: €11,100. Tuition includes application fee (€500), course content, uniform, equipment including Zwilling® knife kit, and activities (lectures, guest chef demonstrations, career day, educational tours, cocktail party)
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