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              This qualification level provides the skills and knowledge for an individual to be competent in a range of kitchen or pastry kitchen functions and activities that require the application of a limited range of practical skills in a defined context.

              Work could be undertaken in various hospitality enterprises where food is prepared and served, such as restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and/or coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.

              Key information

              • 6 months
              • R$ 13,000.00
              Diploma fees include
              • Tuition, uniform, learning materials, ingredients, equipments and laboratories.
              Entry requirements
              • High school diploma or equivalent and Certificat de Assistant de Pâtisserie.

              Certificat Details

              • Course Structure
                • Basic Mise-en Place - Patisserie
                • Clean and Maintain – Patisserie Kitchens
                • Receiving and Storing Patisserie Goods
                • Methods of Patisserie Production
                • Prepare Breads, Doughs, Pastes and Sauces
                • Prepare Sponges, Basic Cakes, and Tarts
                • Prepare Creams, Butter Creams and Pastry Fillings
                • Prepare Danish Pastry, Croissant and Brioche
                • Prepare Puff Pastry and Puff Pastry Items
                • Prepare Chocolate and Confectionary Items
                • Prepare Hot and Cold Dessert Menu Items
                • Participate in Restaurant and Café Service
              • What Qualifications will I gain?

                The Certificat Cadet qualifies individuals to undertake mainly routine work and as a pathway to further learning. Graduates of a Certificat Cadet will have basic factual, technical and procedural knowledge in a defined area of work and learning.


                • cognitive skills to access, record and act on a defined range of information from a range of sources
                • cognitive and communication skills to apply and communicate known solutions to a limited range of predictable problems
                • technical skills to use a limited range of equipment to complete tasks involving known routines and procedures with a limited range of options
              • Job roles
                • preparing patisserie items
                • preparing choux pastry products
                • preparing puff pastry products
                • prepare and use basic creams and fillings
                • prepare and bake simple flans and sponges
              • Terms & Dates

                Term Dates & Prices

                Select a date
                Oct 1, 2018 - Mar 15, 2019 (Standard, in Portuguese, French)
                R$ 13,000.00
                Jan 7, 2019 - Jun 28, 2019 (Standard, in Portuguese, French)
                R$ 13,000.00
                Apr 8, 2019 - Sep 27, 2019 (Standard, in Portuguese, French)
                R$ 13,000.00
                Jul 8, 2019 - Dec 20, 2019 (Standard, in Portuguese, French)
                R$ 13,000.00
                Oct 7, 2019 - Mar 27, 2020 (Standard, in Portuguese, French)
                R$ 13,000.00