At California Culinary Academy, students can receive professional Pâtisserie and Baking training in everything from breads to icings using modern techniques in lecture, lab, and externship, so they can have an opportunity to pursue a delicious, creative career.
Here are some of the courses offered as part of Le Cordon Bleu Pâtisserie and Baking training:
Core principles courses:
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Cost Control Safety and Sanitation |
Specialized skills courses:
Course Spotlight: Take a closer look at Service Pastry and Confectionery and Show Work.
PBK 125 Vienoisserie and Laminated Doughs
In Le Cordon Bleu Pâtisserie and Baking training, the principles of vienoisserie, rich and sweet doughs, braiding and knotting for rolls, long-rising wet doughs (rustics), flatbreads, focaccias, yeasted rye and whole grain breads, and pizza dough are expanded. Students prepare a variety of products using these principles.
PBK 120 Introduction to Cake Formulas and Assembly Techniques
This Pâtisserie and Baking training course introduces students to the history of cakes and the ingredients, proportions, consistencies, and chemical reactions in cake and icing preparation. Principles of cake preparation, finishing, and decorating are presented and applied to a variety of different types of cake.
Learn about the
Le Cordon Bleu Pâtisserie and Baking Career Path and begin your journey to a Pâtisserie and Baking career.
Contact us today for more information about California Culinary Academy and our professional Pâtisserie and Baking training.
