Locations
Select a campus
More Hide
Le Cordon Bleu Logo
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes

              Return to International site
              Campuses
              Profile
              More Hide

              Superior Pastry Certificate presentation

              • Superior Pastry Certificate programme details

                Modern, traditional and prestigious restaurant desserts

                • Artistic Sugar Creations: Techniques of cooking, coloring & pulling sugar. Pulled sugar flowers & ribbons. Blown sugar spheres.
                • Chocolate Art: Tempering, molded chocolate candies, mixing different chocolates and textures, chocolate boxes and flowers, molding chocolate shapes and sculpture for a center piece.
                • Modern entremets, tarts, Yule log and petits fours. Emphasis on decoration & presentation. In-depth study of flavors, aromas and spices.
                • 4 pastry creative workshops with personalized dossier:
                  • Fruits “Palace style”
                  • Chocolate centrepiece
                  • Sugar centrepiece
                  • Discovering an entremets
                • New techniques - 2 Pastry workshops:
                  • Variation of a theme e.g. Opéra
                  • Restructured theme
                • Initiation to  Moléculaire

                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.
                Note: In the case of a full session, a waiting list is automatically opened. Please contact the admissions department: parisadmissions(@)cordonbleu.edu

              • Entry requirements
                • Intermediate Pastry Certificate
                • Candidates must be at least 18 years of age
                • and must have obtained the French Baccalaureate or equivalent diploma.
              • Dates and Apply

                Term Dates & Prices

                Select a date
                2018
                Mar 26, 2018 - Jun 8, 2018 (Standard)
                € 8,100.00
                Jun 11, 2018 - Aug 31, 2018 (Standard)
                € 8,100.00
                Sep 3, 2018 - Nov 16, 2018 (Standard)
                € 8,100.00
                Nov 12, 2018 - Dec 21, 2018 (Intensive)
                € 8,100.00
                2019
                Jan 7, 2019 - Mar 29, 2019 (Standard)
                € 8,100.00
                Apr 8, 2019 - Jun 28, 2019 (Standard)
                € 8,100.00
                Jul 8, 2019 - Sep 27, 2019 (Standard)
                € 8,100.00
                Oct 7, 2019 - Dec 20, 2019 (Standard)
                € 8,100.00
              • Apply for the Pastry Diploma
              TOP