You could turn a passion for baking into valuable career skills in pastry arts with our pastry chef training. Le Cordon Bleu Pātisserie and Baking Certificate Program lends intensive, hands-on specialty skills training to natural creativity so you can have an opportunity to shine in the marketplace.
This Le Cordon Bleu Pātisserie and Baking training program, designed to be 40 weeks, emphasizes the hands-on application of fundamental techniques and ingredients, and is designed to provide a comprehensive study of baking and pastry to help prepare students for various positions at bakeries, pastry shops, restaurants, hotels, and the rapidly growing segment of in-store supermarket bakeries.
Here are some of the best things about the Le Cordon Bleu Pātisserie and Baking training program:
- hands-on instruction by professionals in straight and sponge dough methods , fillings, pastries, puff pastry, specialty yeast dough items, and quick breads
- small classes for work in international recipes for cookies, tartlets, basic syrups, creams, icings, pie categories, cakes, procedures for mise en place, and production of pastries
- preparation of candies and elaborate showpieces that incorporate chocolate molding and sculpturing, and poured and pulled sugar decorations
- valuable training in nutrition , safety and sanitation , and human resource management
- Small classes with student-focused faculty attention
- a 6 week externship can enhance skills and career path
Take a look at the Le Cordon Bleu Pātisserie and Baking Certificate Program Course Outline.
If you are interested in finding out more information on pastry chef training or the Baking and Pastry Arts Program click here.
