Le Cordon Bleu
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Professional Baking and Pastry Arts Certificate Program

Top Reasons to Choose a Le Cordon Bleu Pastry Arts Schools

  • Building on over 100 years of tradition, Le Cordon Bleu Pastry Arts schools are well recognized and respected in the industry.
  • Spend significant hours of hands-on training in the kitchen.
  • A curriculum overseen by a Certified Master Chef.
  • Learn alongside experienced chef instructors.
  • Large industry-equipped kitchens allow you more time cooking.
  • Access to professional tools and fine ingredients.
  • Practice your skills in a real restaurant setting.
  • Hone your skills through your externship in the industry alongside culinary professionals.

 

Your Professional Grade Baking and Pastry Arts School Toolkit:

Le Cordon Bleu Pastry Arts Schools: Baking Certificate Tool Kit
Your professional grade Baking and Pastry Arts toolkit includes: 10" steel-genesis-bulk, bench scraper-bulk, 3.5" paring knife-genesis-bulk, 4" x 1" knife guard, 9" chef's knife-genesis-bulk, 10" x 2" knife guard, 11" wavy edge slicer–millennia-bulk, 10" x 1.5" knife guard, 10 closed star decorating tips, pastry comb, 12" piano wire whip, plastic bowl scraper, large scraper–heat resistant, pocket thermometer, 4" offset spatula–plastic handle, 2" pastry brush–white handle, measuring cup set, premium measuring spoon set-4, 12" exoglass spoon, 16: polyurethane pastry bag, 10: spatula-bulk, 7 pocket case

 

Focus on the Fundamentals: Safety & Sanitation and Culinary Foundations I

Baking and pastry begins with the basics. You’ll 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’ll 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 course is offered in the 12 month certificate program currently offered at the Le Cordon Bleu campuses in Atlanta, Austin, Chicago, Dallas, Las Vegas, Los Angeles, Miami, Minneapolis/St. Paul, Orlando, Portland, San Francisco, and Scottsdale. (In Los Angeles, Miami and Orlando this program is official 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).

 

Terms and Conditions

By providing your mobile number, you agree to receive text messages from Le Cordon Bleu via its mobile text message provider.  You may opt out of receiving messages by texting the word STOP to 94576, or simply reply with the word STOP to any text message you receive from Le Cordon Bleu.

While CEC or its mobile text message provider will not charge end users for receiving/responding to promotional messages, depending on the terms of your mobile phone plan, you may incur a cost from your mobile service carrier to receive and respond to any promotional text messages (standard messaging and data rates/fees and other charges may apply).  Charges will appear on your mobile phone bill or will be deducted from pre-paid amounts.  Current participating/supported carriers are: Alltel, AT&T, Boost, Cellcom, Cellular One, Cellular South, Cincinnati Bell, Cricket, Element Wireless, Golden State Cellular, iWireless, Metro PCS, Nextel, nTelos, Plateau Wireless, Sprint, T-Mobile, US Cellular, Verizon Wireless, Viaero Wireless, Virgin, and more.

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Employment Rates and Other Student Disclosures

Employment Rates:

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Program Costs

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Tuition pricing is subject to change and can vary by location and program structure.

 

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Financing

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In addition to any grant or scholarship aid for which students might be eligible, students may use loans to finance their education. The median loan debt for graduates of this program is as follows:

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The amounts shown above represent the median debt incurred by students of the given Institution who completed the program between - and -.

 

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Success

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This program could take as little as - instructional months to complete when continuously enrolled.

-% of the students graduating from this program completed in the designed timeframe.

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The occupation(s) listed here are derived from the Occupational Information Network (O*Net), which is developed under the sponsorship of the U.S. Department of Labor / Employment and Training Administration.

The specific program does not necessarily prepare students for, and graduates do not typically find employment in, all listed occupations. We cannot guarantee employment or salary.

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For additional information on program costs and available financial aid options, visit the Net Price Calculator

 

- Graduation Rate

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ACCSC - Student Achievement Rates - Disclosure

LCB Scottsdale, LCB Online, LCB San Francisco, LCB Miami, LCB Las Vegas and LCB Boston
Click "Learn More" to find the ACCSC disclosures for the locations listed above as required by the Accrediting Commission of Career Schools and Colleges (ACCSC).

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* The Certificate in Baking and Pastry Arts at the Le Cordon Bleu campuses in Austin TX, Las Vegas NV, San Francisco CA, Sacramento CA, Seattle WA, and St. Louis MO is officially known as the Certificate in Le Cordon Bleu Patisserie and Baking.

* The Certificate in Baking and Pastry Arts at the Le Cordon Bleu campuses in Scottsdale AZ is officially known as the Le Cordon Bleu Certificate in Patisserie and Baking.

* The Certificate in Baking and Pastry Arts at the Le Cordon Bleu campuses in Los Angeles CA, Miami FL, Orlando FL, and Portland OR is officially known as the Diploma in Le Cordon Bleu Patisserie and Baking.