Diplôme de Pâtisserie with Pâtisserie Innovation & Wellness

Please note that it is possible to register for certificates, starting with the Basic Pastry Certificate

• Basic Pastry Certificate

This certificate introduces you to the basic techniques of French pastry, including:

• Organisation of the workstation in compliance with health and safety rules
• Become familiar with the terminology of French pastry
• Adapt to your new professional environment: working with products, using pastry equipment
• Acquire professional techniques: Poaching, icing, making different pastes, creams and mastering cooking
• Preparation of traditional French pastries: Pithiviers, Saint Honoré, Paris-Brest, éclair au chocolat, strawberry, macarons...
• Introduction to baking techniques: croissant, chocolate bread, brioche
• Discovery of decoration techniques: highlight your productions
• Theory course on products and visit of the vegetable garden on the roof of the institute: Introduction to sustainable environment
  
  
• Intermediate Pastry Certificate
• Reinforcement of the techniques taught in the basics and mastery of associations of colours and flavours
• Contemporary pies: Personal creation and file writing
• Introduction to the artistic work of sugar: Pulled sugar, gestures, decorations (flowers, leaves...)
• Chocolate processing: crystallization, molding, candy, dipping fork, nutmeg and truffles
• Sketch and sketch workshop
• Realization of classic confectionery products
• Preparation of desserts on the plate
• Small restaurant ovens (sweet and savoury)
• Entremets: Control of poaching and decorations, assembly, frozen desserts
• Theory courses: ice cream and sorbets, chocolate, awareness of the world of beekeeping
• Superior Pastry Certificate
• Improvement in the production of chocolate candies
• Realization of an artistic piece in chocolate
• Chocolate sculpture workshop
• Sugar artwork: Work with cast, drawn, blown sugar, decorations and gestures
• Workshop "my first showcase": making of luxury revisited petits fours
• Personal project: Creation of a modern dessert and writing of a portofolio
• Restaurant desserts, desserts and contemporary cupcakes
• Educational visit to Rungis Market, the largest market in Europe
• Demonstration of a chef in the spotlight: Prestigious outdoor pastry chef
• Introduction to cost and waste management (cost control)

• Diploma in Pâtisserie Innovation and Wellness

• Create innovative recipes and products, using the design and structure of new ingredients
• Learn healthy nutritional and wellness practices
• Become familiar with the latest technological trends in pastry
• Explore creation and innovation in an experimental approach. This research will take into account the choices of current consumers in terms of wellness and dietary guidelines
• Design pastries using sugar / flour substitutions
• Develop allergen free products
• Replacing animal fats with plant-based alternatives
• Select milled whole grain flour varieties and ancient grains

Le Cordon Bleu has designed an Internship Pathway programme to give you the opportunity to work in a professional kitchen environment after your studies.

Le Cordon Bleu has designed an Diplôme de Pâtisserie with Internship Pathway and Diploma in Pâtisserie Innovation and wellness to give students the opportunity to work in a professional kitchen environment after their studies.

Le Cordon Bleu has designed an Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie to give you the opportunity to work in a professional kitchen environment after your studies.

If you are interested in starting a culinary business after your Diplôme de Cuisine, why not consider registering today for our integrated diploma: "Diplôme de Pâtisserie with Culinary Management". Click on the button below to be redirected to the programme page.

Duration:

• Standard: 12 months
• Intensive: 9 months

Tuition Fees: €32,100 (standard or intensive). These fees include the application fee (€1,500), learning material, equipment including the Zwilling® knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).