Superior Pastry Certificate

The Superior Pastry Certificate was developed to facilitate professional integration and specific technical skills for the profession. 
The programme content takes a multidisciplinary approach that incorporates interactive teaching methods in the various units.  

The programme includes:  
- Theoretical teaching elements  
- Application and practical elements  
- Learning independence and a sense of responsibility. 

Teaching methods include:
- Online and face-to-face theoretical courses taught by Le Cordon Bleu Paris Chefs and guest lecturers
- Demonstrations by Le Cordon Bleu Paris to integrate practical methodology
- A demonstration by a professional chef from outside the institute
- An educational visit
- Online lectures or demonstrations by Chef instructors from the Le Cordon Bleu international network
- Ongoing support from chef instructors in evaluating students' work.

The programme emphasises student involvement in both real-life and simulated contexts, particularly with a view to promoting responsible practices. 

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