Completion of the Certificat d’Assistant, Certificat de Cadet and Certificat de Commis results in the award of Diplome de Commis Patissier. You will be taught the required knowledge to master the culinary art of pâtisserie, developing creative skills and learning established techniques to create classic and contemporary dessert served in the finest restaurant and pâtisseries.
Our patisserie master chefs lead demonstrations of delicate and intricate pastry items to showcase key techniques in creation and decoration. You are then tasked with replicating what you have been shown in one of our dedicated patisserie practical kitchens under the guidance of one of our master chefs to ensure satisfactory progress is made.
Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredient used.
Certificat d’Assistant de Pâtisserie aims to provide a strong basic foundation using the core ingredients of French Pâtisserie which are flour, butter, sugar, eggs. At this level we will impart techniques of applying and combining these ingredients which will progressively help students into producing a rich diversity of pastries and doughs such as pate sablee, pate feuilletee and pate a choux.
Pâtisserie de Cadet
Certificat de Cadet de Pâtisserie focuses on practice and repetition to develop artistic and decorative skills whilst widening the scope in the dessert repertoire to include Bavarian creams and mousses. Students will be introduced to chocolate making such as hand tempering and hand-dipping, caramel and nougatine as well as to prepare restaurant-style desserts.
Pâtisserie de Commis
Similar to the Certificat de Commis de Cuisine. At this level, the student will combine the knowledge and artistic skills learned in Certificat d’Assistant and Certificat de Cadet while perfecting skills through personal interpretation and developing advanced levels of artistic and creative work.
With over 100 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.
Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.
Over 80 Le Cordon Bleu chefs from the finest kitchens and Michelin-starred restaurants pass on their knowledge and experience daily to their students. Not just instructors, they are mentors providing lifelong inspiration and support to graduates.
The faculty at Le Cordon Bleu includes university professors, international personalities and specialists in the tourism and hospitality sectors.
Le Cordon Bleu also offers the most complete and comprehensive training in classic French culinary techniques available today, with many hands-on hours in teaching kitchens under the guidance of world class chefs.