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Over three days, participants learn the techniques that will allow them to progress quickly in the work of sugar. A Chef Le Cordon Bleu Paris, passionate about innovative techniques, gives his many tips in order to acquire the essential techniques of working with artistic sugar, to master its cooking and to carry out the essential phases of pulled sugar: cooking, drawing and satin finishing. , artistic shaping for the making of an artistic piece.


Key Information

Prerequisites: Le Cordon Bleu Diplôme de Pâtisserie or professional experience in culinary arts. 

Course duration: 3 days

Total hours:
32 hours + 1 hour for the distribution of participation certificates
Day 1, 2 and 3 – 8:45 am - 4:45 pm - lunch break: 1h. Last day - 5 pm – 6 pm: Participation certificate

Tuition fee:
1 350
The fees include welcome breakfast, lunches and tastings. Utensils and equipment are loaned for the practical classes. Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site.

Teaching Method:
Workshop based with individual follow-up
Classrooms are equipped with professional equipment
A recipe book will be provided
to participants

Teaching language:
This course is taught in French and consecutively translated into English.

A Le Cordon Bleu participation certificate will be issued at the end of the training

Funding
This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute on request for all your external financing procedures.


Le Cordon Bleu Paris institute is referenced in the Datadock (recognition of the quality of training)



This training is not eligible for the CPF Training Personal Account.



Personal funding: Directly with the Institute.

French employees: Internship costs can be financed by your company's skills development plan. Contact your Human Resources department.

In the context of partial unemployment, financing possible at 70% or 80% (long-term partial unemployment) within the framework of the FNE-Training system (agreement between your company and DIRECCTE).

Entrepreneur: Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch: OPCALIM / FAFCEA / AGEFOS PME / FAFIH

Job seeker: This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute to register on the website linked to your region for funding by Pôle Emploi.


Programme details

  • Educational Objectives
    • Acquire the essential techniques for working with artistic sugar
    • Master the cooking of sugar
    • Carry out the essential phases of sugar extraction
  • Course content
    • Highlight the elements thanks to the staging of the montage
    • Create decorative elements: sugar flower, ribbon ...
    • Preservation and storage of your sugar creations.
    • Day 1: Themes of water, fish, flower.
    • Day 2: Comic book theme.
    • Day 3: Character theme: details of the scenery.
  • Dates and tuition fees
    Sorry. The information is not available at the moment.
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