Pastry training course presentation
Le Cordon Bleu Paris has provided pastry training programmes for students from different backgrounds and cultures for more than 120 years. Le Cordon Bleu training programmes aim to teach students a comprehensive range of pastry techniques, which they can then apply to all types of cuisines. As such, these lessons provide the perfect opportunity to learn French pastry techniques alongside the best Chefs.
Le Cordon Bleu Paris is a private higher education Institute which specializes in Culinary Arts training programmes leading to the title of professional Chef level 4 (A level or Vocational Certificate equivalent), recognized by the “Commission Nationale de la Certification Professionnelle” (National Commission of Professional Certification) (CNCP) and registered in the “RNCP (Répertoire National des Certifications Professionnelles)” (National Register of Professional Certification).
Le Cordon Bleu Paris institute Pastry Diploma, which can be studied in a matter of months, is recognized around the globe by all those who work in the field and accredited in more than 10 countries.
5 intakes per year: January, March, June, September and November
Languages: French and English
Duration: 9 months
Price: 22 800 € (fees include: uniform and equipment)
Hours per week: 12 to 15 hours
Entry requirements: candidates must be at least 18 years of age and must have obtained the French Baccalaureate or equivalent diploma.
In France, a number of diplomas are available for working in the pastry field or as a pastry Chef, such as the “CAP (certificat d'aptitude professionnelle)” in Pastry – Ice Cream - Chocolate – Confectionery and Vocational A levels in pastry. Depending on their chosen training programme, students spend several years studying before embarking on a career in pastry.
Throughout Le Cordon Bleu Pastry Diploma, students are trained in all French pastry techniques by distinguished Chefs. The programme covers all the French pastry techniques necessary for creating a multitude of desserts and how to adapt them to world cuisines. Programmes are regularly updated to reflect the latest trends.
We teach the vital ingredient: passion through our recipes. Precision, discipline and passion.