Duration: 3 hours
Confectionery School by Le Cordon Bleu® institute is a reference book that contains 90 emblematic recipes from France and abroad. Discover the techniques for making confectionery recipes from the book under the expert guidance of a Le Cordon Bleu Chef Instructor.
During this workshop, you will prepare a recipe from this book with a Le Cordon Bleu Paris Chef.
Apron and cooler bag “Le Cordon Bleu” are offered. A participation certificate will be given by the Chef at the end of the workshop.
2026
16 December
Shaped fruit jellies and Soft nougat
2027
13 February
Gold-Flecked palettes and pink pralines
28 May
Pink marshmallows and Vanilla fudge
Note:
All short courses are taught in French and consecutively translated into English by a translator.
Applicants must be at least 18 years of age.
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%).
The end time of the course depends on the number of participants.
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