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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, pulling and satin finishing, artistic shaping for the making of a sugar centerpiece.

 


Key Information

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

Course duration:
3 days, 21 hours
8:45 am - 4:45 pm (lunch 1h)

Tuition fee:
1,400
The fees include welcome coffee, lunches and tastings.

Teaching Method:

Workshop with individual follow-up.
Classrooms are equipped with professional equipment.
A recipe book will be provided
to participants.

Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site. An apron, a tea towel, a hat and a cooler bag are offered to each participant.

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

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.
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.

Entrepreneur:
Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch.

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
  • Operational Objectives
    • Conveying theoretical and technical knowledge in working with sugar in its various forms: pressed, poured, pulled, blown or pastillage.
    • Assembling and highlighting of an artistic piece
  • 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

    Term Dates & Prices

    Select a date
    2023
    Mar 22, 2023 - Mar 24, 2023 ( Standard )
    € 1,400.00
    Jun 26, 2023 - Jun 28, 2023 ( Standard )
    € 1,400.00
    Sep 20, 2023 - Sep 22, 2023 ( Standard )
    € 1,400.00

The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.

Last page update on 05/09/2022

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