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Welcome to the world of Le Cordon Bleu Pâtisserie Programme. At our Basic Pâtisserie Certificate, you will learn different combinations of ingredients with the application of precise techniques to create desserts inspired by French cuisine. Come and meet delicious recipes from classic mixes of flour, eggs, butter, sugar and the most important ingredient, the savoir-faire that will add a touch of extra flavor to your desserts!

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

This module has 120 hours and is the first certificate to conquer the Diplôme de Pâtisserie, after completing the Intermediate Pâtisserie and Superior Pâtisserie levels.


Key information

  • Standard: Approximately 3 months.
  • Intensive: Approximately 1 month.
  • Extensive Night: Approximately 4 months.

Hours per week
  • Standard: 12 hours approximately.
  • Intensive: 30 hours approximately.
  • Extensive Night: 6 hours approximately.
  • R$ 30.400,00 + enrolment fee R$ 1.900,00
Items included
  • Student Material: Uniform, Handouts and Knives Kit.
*For students who have already received the material in other courses, only the handouts will be given.

Payment method
  • Debit Card / Credit (Visa, Master and American Express)
  • Bank transfer
  • Cheque
  • Bank slip
  • Pay in person
* Minimum amount of students required for opening classes

* Card installment and Bank Slip will be done according to the number of months of the course duration.
*Special conditions for alumni
*For more details on payment terms, contact us +55 11-3185-2500 (option 1)

Limit for payment

  • Please note that all applicants requiring a general student visa or doesn’t have done the full balance payment fees (application fee, minimum payment of 10% and remaining course fee) must be done (06) six weeks before the course starts.
Entry requirements
  • High school diploma or equivalent. No prior culinary experience is required.

Courses & Prices

  • Program Details
    • Hygiene standards for pastry
    • Prevention course of work risks
    • Operation of pastry laboratory and equipment
    • Handling, maintenance and use of the pastry equipment
    • History of pastry around the centuries, worldwide
    • Culinary pastry terms (technical, history, anecdotes)
    • Bases and fundamentals in French pastry
    • Introduction to the family of pastry doughs
    • Introduction to the family of creams and derivatives
    • Introduction to the family of fillings
    • Introduction to the family of meringues
    • Cookies, cakes and petits fours
    • Pipping bag and cornet: handling, uses and application in decoration work
    • Introduction to traditional and classical French pastries
    • Introduction to products and techniques that will be used in the Intermediate level
  • 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.
  • Terms Dates and Apply

    Term Dates & Prices

    Select a date
    Oct 7, 2024 - Dec 11, 2024 ( Standard , Afternoon , in Portuguese )