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The Superior Pâtisserie combines all the techniques, concepts and artistic skills you have acquired during the Basic and Intermediate Pâtisserie levels. This course will encourage you to use all your knowledge into practice and personalize your work in the kitchen.

Through theoretical, demonstration and practical classes, you will develop your creativity and learn how to create true masterpieces in the art of Pâtisserie. The Superior Pâtisserie has 120 hours and is the last stage for you to conquer the Diplôme de Pâtisserie.



Key information

Duration
  • 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.
Price
  • R$ 29.400,00 + enrolment fee R$ 1.900,00
Items included
  • Handouts.
Payment method
  • Debit / Credit Card (Visa, Master and American Express)
  • Bank transfer
  • 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
  • This is the last step to obtain the Diplôme de Pâtisserie. To enrol for this certificate, you will need to complete the Intermediate Pâtisserie Certificate at first.


 

Courses & Prices

  • Detail Programs
    • Modern last pastry techniques
    • Use of the last equipment and technologies
    • Further application, development and follow-up of the technical Intermediate level strengths and knowledge
    • Preparation of recipes with Michelin Stars contents and products
    • Introduction to fusion pastry
    • Applications of regional Brazilian products with French classical and up to date technics, technology and presentation
    • Further application, development and follow-up of the technical Intermediate level strengths and fundamentals
    • Classic cakes, cookies and petits fours realized and presented with modern techniques and technologies
    • Modern and up to date entremets
    • Chocolate and new decorative techniques for cakes
    • Modern individual cakes and entremets with an emphasis on individual boutique pieces
    • Modern pastry savory appetizer
    • Travel cakes (gâteaux de voyage)
    • Confectionery, level 2 (Confiserie)
    • Follow up of rules and processes used in professional kitchens
    • Application of its own creativity for the preparation and presentation of recipes and final exam
    • Introduction to pastry competition and contest
  • Who is this program for?
    This program is for someone that is investing in a career in gastronomy and has already completed the Intermediate Pâtisserie level.
  • What are the entry requirements?
    This is the last step to obtain the Diplôme de Pâtisserie. To enrol for this certificate, you will need to complete the Intermediate Pâtisserie Certificate at first.
  • What qualification will I gain?
    The Superior Pâtisserie is the last level of Le Cordon Bleu Certificates. After completing the Superior level, you will obtain the Diplôme de Pâtisserie.
  • Terms Dates & Apply

    Term Dates & Prices

    Select a date
    2025
    Jan 14, 2025 - Mar 27, 2025 ( Standard , Morning , in Portuguese )
    33,600.00R$
    Apr 15, 2025 - Jun 26, 2025 ( Standard , Morning , in Portuguese )
    33,600.00R$
    Jul 15, 2025 - Sep 19, 2025 ( Standard , Morning , in Portuguese )
    33,600.00R$
    Sep 30, 2025 - Dec 9, 2025 ( Standard , Morning , in Portuguese )
    33,600.00R$
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