The Le Cordon Bleu Associate in Pastry and Baking program aims to provide a well-rounded education that includes hands-on training and general education designed to prepare you for a fulfilling next course. Learn the way as you train in foundational skills and precision techniques that are crucial to the industry. Additionally, you’ll work alongside experienced chefs who will demonstrate a wide range of baking and pastry proficiencies that you can then practice and develop throughout your journey at Le Cordon Bleu.
During this program, you’ll not only be able to feed your passion, study techniques and refine your skills, you can discover what you’re made of.
Recipe For Success
Find your perfect ingredients to create a recipe for success.
Focus on the Fundamentals: Safety & Sanitation and Culinary Foundations I & II
Baking and pastry begins with the basics. You can be taught:
- The terminology, standards and organization used in working kitchens.
- Stocks and sauces, and taste and flavor.
- How to handle food safely from acquisition to service.
- Culminating with the nationally-accredited ServSafe® Food Safety exam for certification required to work in a professional kitchen.
Start Baking: Introduction to Pâtisserie and Baking Techniques
Become acquainted with the art of pâtisserie as you learn the way to bake, decorate and create. At our baking and pastry arts school, you can be taught:
- The names and uses of various baked products and baking ingredients.
- How to weigh and measure ingredients for baking.
- Techniques for preparing cookies, cakes, muffins, tarts, custards, and petit fours.
- Meringues, butter creams, and Genoise sponge preparation.
Get More Adventurous: Baking Principles and Viennoiserie
Working with your hands, gain an understanding of how yeast works, and the importance of timing and recipe development:
- How ingredients work; techniques for producing and presentation of yeast products.
- Prepare breads, enriched doughs and various artisan breads, phyllo dough, sweet dough and Brioche.
Experience New Horizons: International Pastries, Cake Formula and Assembly
Explore the world of classical European desserts, and the art of assembling, finishing, and decorating cakes with various fillings and icings. As a part of this baking and pastry arts school, you’ll work hands on to create:
- Pâte à choux, stirred and baked custards, Bavarians and mousses.
- Crepes, soufflé, sabayon and frozen desserts.
- Creamed, two-stage, and foamed cakes
- And more.
Explore Your Inner Artist: Advanced Pastry Techniques and Centerpiece/Cake Decorating*
Focus on plated desserts; move on to grander scale centerpieces and wedding cakes:
- Tempering chocolate, piping, and preparing sauces and garnishes.
- Pâtisserie and Baking Market Basket practical.
- More elaborate decorations with pastillage, chocolate, gum paste, cooked sugar, nougatine, and marzipan as you gain the skills to produce celebration cakes.
- Create candies, showpieces, and centerpieces.
* This program is offered as a 12 month Certificate in Le Cordon Bleu Patisserie and Baking at the Le Cordon Bleu campuses in Atlanta, Austin, Boston, Chicago, Dallas, Las Vegas, Minneapolis/St. Paul, Portland, Sacramento, San Francisco, Scottsdale, Seattle, and St. Louis. (In Los Angeles, Miami and Orlando this program is officially known as the Diploma in Le Cordon Bleu Patisserie and Baking.)
Get a Real-World Perspective: Externship I and II
Our baking and pastry arts school will help you bring it all together and put your skills into practice in an actual business environment:
- Work alongside pâtisserie and baking professionals.
- Refine your skills and creativity.
- Gain irreplaceable immersion in the industry with 180 hours of progressive work-place experience.*
- Stay with the same site or explore somewhere new for your second externship.
* The 9 month certificate program offered in Boston, Sacramento, Seattle, and St. Louis, includes one externship course (90 hours).
What You Can Do Here
- Practice and perfect pâtisserie and baking techniques
- Develop professionalism appropriate to the hospitality industry and college-level reasoning skills
- Apply basic management principles to the demands of the hospitality business, including hospitality supervision and entrepreneurship
- Explore international pâtisserie, cake formula and assembly, and centerpiece and cake decoration techniques
- Learn advanced showpiece and confectionary techniques
- Receive training in food science, safety, and nutrition
- Educate your palate to discern various tastes and flavors
- Become versed in terminology, organization of working kitchens, culinary tools, commercial equipment, and volume food preparation
- Slice and dice with classical knife cuts
- Further your abilities with measurements, formulas, and following recipes
- Create stocks, mother sauces, and soups; cook with vegetables, grains , and egg
- Pastry Assistant
- Baker Assistant
- Assistant Pastry Cook
- Pastry Cook
- Bread Baker
- Cake Decorator
*Upon completion of the program, graduates should have the skills needed to pursue career opportunities in the culinary industry at an entry level. The various titles of “chef” generally apply to more advanced roles in the professional kitchen (for example, Sous Chef, Executive Chef). Graduates should not expect to become chefs upon graduation but are encouraged to work toward becoming a chef through the course of their careers. Le Cordon Bleu cannot guarantee employment or salary.