Basic Pastry Certificate (Standard)

The aim of the Basic Pastry Certificate is to help students acquire the skills, abilities, attitudes and core knowledge required to master pastry techniques whilst cultivating the kind of work ethic needed to pursue a career in the restaurant, hospitality or foodservice sectors.

Students will acquire the key pastry skills needed to achieve excellence in the culinary arts, as well as acquiring a strong theoretical grounding and learning about the organisation of a professional kitchen in compliance with hygiene and food safety standards.

The aim is to enable students to ultimately progress to more complex, non-routine tasks.
Students benefit from an interactive approach to learning that draws on a variety of industry sources, while taking account of current restaurant industry trends and the sector’s links with gastronomy. The classes are designed to help students acquire the specific skills required to pursue a professional career in pastry.

Languages: the training is given in French and translated consecutively into English during the demonstrations and theoretical courses.

Who is this certificate for?
Le Cordon Bleu Paris welcomes students from a variety of educational and professional backgrounds who are at least 18 years old and hold a baccalaureate or equivalent. No previous culinary experience is required.

Tuition: €12,100. Tuition includes application fee (€500), course content, uniform, equipment including Zwilling® knife kit, and activities (lectures, guest chef demonstrations, career day, educational tours, cocktail party)

Durtion Option Available : Intensive Format: 6 weeks, with approximately 36 hours per week.