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Welcome to the world of Le Cordon Bleu confectionery. In Basic Pâtisserie, you will learn different combinations of ingredients with the application of precise techniques to create desserts inspired by French cuisine. Come learn delicious recipes from classic mixtures of flour, eggs, butter, sugar, and the most important ingredient, the savoir-faire that will give a pinch of extra flavor to your desserts!

Our classes are composed of demonstrative and practical sessions, always under the guidance of the world's most renowned chefs.

This is the first step, after completing the certificates Intermediate Pâtisserie e Superior Pâtisserie, for you to conquer the Diplôme de Pâtisserie.

Importants Informations

  • Approximately 3 months (Morning Class)
Timer a week
  • 14 hours approximately (Monday and Tuesday from 7am to 2pm)
  • R$ 28.900,00 + registration R$ 1.654,00*
* net value without local taxes or international fees

Included Items
  • Uniforms, didactic material and utensil kit
Forms of Payment
  • Debit/credit card
  • Bank payment slip
    *These times may be altered according to course load requirements.
    *Start and end dates are subject to change.
    *Shifts are subject to a minimum number of students
    *A card transaction fee will be added to the transaction.
    *The installment payment will be made according to the number of months of the course
  • All applicants who require a student visa or who have not paid the full balance of the fees (registration fee, minimum payment of 10% and remaining course fee) must do so at least four (04) weeks prior to the start of the course.
  • High School diploma or equivalent and be 18 years or older. No experience in gastronomy is required.

Certificate Details

  • Who is the programme for?
    This course is for beginners who want to learn the basic Pâtisserie techniques. No previous experience is required.
  • What are the entry requirements?
    There is no requirement for prior knowledge about gastronomy. Only the requirement of the High School Degree or equivalent document.
  • What qualification will I gain?
    The Basic Pâtisserie is the first level of Le Cordon Bleu Pâtisserie Certificates. After completing the Intermediate and Superior levels, you will be prepared to obtain the Diplôme de Pâtisserie. This course gives the student the basic levels of knowledge through demonstrative and practical classes. The content is composed of classic techniques and recipes to illustrate them. The teaching-learning methodology provides classes taught by experienced chefs, practices in individual spaces, individual mise-en-places, sensory experiences, daily self-assessments with feedback from chefs, all in an unequaled space of technology and infrastructure, within the international standards of Pâtisserie. In the basic certificate of Pâtisserie, the student begins learning: Basic Techniques | Using the Confectioner's Bag | Decoration with Cone Confectioner Cream and Butter Cream | Genoise and English cream | La Pâte à Choux | Variety of Biscuits | Biscuit Dacquoise | Cuillère | Bread Of Genoa | Joconde | Black Forest Cake | Moka Cake | Cake Success | Candied Fruit Cake | Lemon Cake | Normandy pie | Fraisier | Paris-brest | Madeleines | Privacy Policy | Mille feuille | Apple Chausson
  • Terms Dates and Apply

    Term Dates & Prices

    Select a date
    Jul 2, 2024 - Sep 9, 2024 ( Standard )
    Jan 20, 2025 - Feb 14, 2025 ( Intensive , in Portuguese )
    Apr 14, 2025 - Jun 23, 2025 ( Standard )