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

Le Cordon Bleu provides certain information to assist prospective students in understanding facts about our programs. Click here to find these disclosures in the form required by United States Department of Education regulations.

Below the School discloses virtually all of the same and additional data, placement rates (if required), and qualifications and explanations that are important to fully understand the data. Past performance is no guarantee of future results, and the School does not guarantee employment or salary.

  Program Disclosure Information for: Sacramento Campus - Certificate in Baking and Pastry Arts

Employment Rates:

Given the fact that all of the rates reflected below are based on historical data and were subject to varying levels of audit and re-interpretation, students should not rely on them as an implicit or explicit representation or promise of future outcomes or employability following completion of a program of study. Indeed, there are numerous factors that affect a student’s ability to graduate and secure employment over which we have little or no control. Therefore, our school cannot and does not guarantee or estimate the likelihood of on-time completion, graduation, or employment for any student.

  • 70.8%
    Campus Rate
  • 70.53%
    Program Rate
Accrediting Council for Independent Colleges and Schools (ACICS):

Reporting Period: 7/1/2012 through 6/30/2013

Date Submitted: 11/2013

RATE CALCULATION 

The scope of ACICS recognition by the Secretary of Education is defined as accreditation of private postsecondary institutions offering certificates or diplomas, and postsecondary institutions offering associate, bachelor’s, or master’s degrees in programs designed to educate students for professional, technical, or occupational careers, including those that offer those programs via distance education.

Rate Calculation

(PF+PR)/(G-U)

PF = Placed in Field, PR = Placed in Related Field
G = Graduates and Completers, U = Unavailable for Work

  • "Placed in Field" means the position requires a direct use of the skills taught in the program
    • In applying this ACICS definition, we classify graduates as employed in some cases if they are employed on a part-time or temporary basis or in a non-traditional capacity.
  • "Placed in Related Field" means the position requires an indirect use of the skills taught in the program.
  • A "graduate" is (all of the following):
    1. Has achieved a GPA of 2.0 or greater at graduation.
    2. Has successfully passed all courses in the program or substitute courses permitted by the institution.
    3. Has attained required competencies or speed levels in all courses.
    4. Has met all clinical, internship, and externship requirements.
    5. Has satisfied all other academic requirements for graduation.
    6. Has satisfied all non-academic requirements for graduation, such as payment of tuition and fees, return of books, etc.
    7. Has received the appropriate credential.
    8. Ceased enrollment in the program at the institution.
  • A "completer" is a student who is no longer enrolled in the institution and who has either completed the time allowed or attempted the maximum allowable number of credits for the program of study but did not accomplish one of the following graduation requirements:
    1. Achieve a GPA of at least 2.0.
    2. Attain required competencies or speed skills.
    3. Satisfy non-academic requirements (e.g., outstanding financial obligations).
  • "Unavailable for work" includes graduates who are unavailable for employment because of pregnancy, death, or other health-related situations, continuing education, or military service, as well as students who are not eligible for employment in the United States because of visa restrictions, or who are completers and graduates of a stand-alone English as a Second Language program.
    • Spouses and dependents of military personnel who have moved due to military transfer orders should be included.
    • Graduates are
        not
      considered "Unavailable for work" if they have relocated from the area, declined the use of placement services, or expressed a lack of interest in seeking employment. Also, graduates who may be working out of their home cannot be listed under this category. Instead, they must be listed as employed if documented evidence is available or not working if documentation cannot be obtained.
 

Program Costs

Q:
How much will this program cost me?
A:

  • $19,500.00Tuition & Fees
  • $0.00Books & Supplies
  • $0.00Room & Board

 

 

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

 

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Program Costs

The US Department of Education categorizes educational programs offered at an institution by CIP code (Classification of Instructional Program codes as defined by the Department of Education) and degree level (Associates, Bachelors, etc…). For that reason, all educational programs with the same CIP Code and degree level are combined to calculate program costs. While these combined programs are similar, variations in tuition and fees can exist due to differences in location and/or program structure.

The costs shown are calculated using the average costs of all programs offered by the campus within the same CIP Code and degree type, for students that complete the program within the normal period of time.

Room and Board information represents the average cost of optional institutional housing where offered.

This Campus is part of a larger institution that contains the following additional campuses:

  • Le Cordon Bleu in Austin
  • Le Cordon Bleu in Sacramento
  • Le Cordon Bleu in Dallas
  • Le Cordon Bleu in St. Louis
  • Le Cordon Bleu in Seattle
  • SBC - Hazelwood '09
  • SBC - Collinsville '09

The costs of similar programs calculated as an average across all campuses for this Institution are as follows:

  • $19,500.00Tuition & Fees
  • $0.00Books & Supplies
  • $0.00Room & Board

 

Financing

Q:
What are my financing options to pay for this program?
A:

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:

  • $11,140.00Federal
  • $0.00Private
  • $0.00Institutional

 

 

The amounts shown above represent the median debt incurred by students of the given Institution who completed the program between 7/1/2012 and 6/30/2013.

 

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Financing

The US Department of Education categorizes educational programs offered at an Institution by CIP code (Classification of Instructional Program codes as defined by the Department of Education) and degree level (Associates, Bachelors, etc…). For that reason, all similar educational programs for the given Institution1, with the same CIP Code and degree level are combined to calculate Loan Debt. While these combined programs are similar in nature, variations in program costs may exist due to differences in location and/or program structure. Accordingly, the debt amount shown may exceed the specific program's tuition and fees.

The Financing amounts represent the median debt from federal Title IV loans, private educational loans and institutional2 payment plans incurred by all graduates of the given Institution, CIP Code and Degree level.

1  The current Institution includes all of the following campus locations:

  • Le Cordon Bleu in Austin
  • Le Cordon Bleu in Sacramento
  • Le Cordon Bleu in Dallas
  • Le Cordon Bleu in St. Louis
  • Le Cordon Bleu in Seattle
  • SBC - Hazelwood '09
  • SBC - Collinsville '09

2  Institutional debt is the amount owed by the students directly to the institution within 30 days after graduation related to the educational program.

 

Success

Q:
How long will it take me to complete this program?
A:

This program could take as little as 12 instructional months to complete when continuously enrolled.

72.31% of the students graduating from this program completed in the designed timeframe.

Q:
What job opportunities exist for students in this area of study?
A:

View 2 opportunities

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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Program Completion

The US Department of Education categorizes educational programs offered at an Institution by CIP code (Classification of Instructional Program codes as defined by the Department of Education) and degree level (Associates, Bachelors, etc…). For that reason, all similar educational programs for the given Institution1, with the same CIP Code and degree level are combined when determining On Time Completion Rates.

On-Time Completion Rates are calculated using the gainful employment formula in order to comply with U.S. Department of Education requirements.  The statistics track all students who graduated from their program between 7/1/2012 and 6/30/2013 and have reached completion within the program’s designed timeframe.  For example, for a two-year program, the on-time completion rate would include all graduated students who started two years prior.   

Academic Calendar breaks that occur during continuous enrollment are considered when determining if a student graduated within the designed timeframe; however, summer breaks typically incorporated into the normal timeframe for more traditional schools are not included in this determination.  The instructional months displayed represent the highest amount of all versions of the program found at the institution; therefore, depending on the specific program version or campus location, the instructional months may be a shorter amount of time.  Each student is measured against the designed timeframe of their specific program version when determining if they graduated “on-time” or not; as a result, this determination may not be made against the displayed instructional months should a shorter or discontinued timeframe be applicable to a student’s specific program version.  One instructional month represents four instructional weeks.

1  The current Institution includes all of the following campus locations:

  • Le Cordon Bleu in Austin
  • Le Cordon Bleu in Sacramento
  • Le Cordon Bleu in Dallas
  • Le Cordon Bleu in St. Louis
  • Le Cordon Bleu in Seattle
  • SBC - Hazelwood '09
  • SBC - Collinsville '09

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

 

Sacramento Campus - Graduation Rate

The percentage of first-time, full-time undergraduate students who started between
9/1/2010 and 8/31/2011 who completed within 150% of the normal time period: 66%

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Graduation Rate

A first-time student has no prior postsecondary experience before enrolling at this campus. This means that a student who attended another college, university or other postsecondary school before enrolling at this school is not included in the calculation. The rate also does not include students initially enrolled part-time, taking individual classes (as compared to enrolling in a full program), or only auditing classes. These rates are calculated using the Student Right-to-Know formula in order to comply with U.S. Department of Education requirements. The statistics track all first-time, full-time and certificate or degree-seeking undergraduate students who began school during the date range and have completed within 150% of the normal program length. For example, for a two-year program, the graduation rate would include students who had completed within three years of beginning the program. This statistic is not specific to one program alone; rather, all applicable undergraduate programs are included in this overall rate. Information pertaining to the Graduation Rates of all postsecondary institutions recognized by the U.S. Department of Education may be found on the College Navigator website. http://nces.ed.gov/collegenavigator/

 

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).

Learn More

* 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.