The Le Cordon Bleu Pâtisserie and Baking Diploma is designed to help you prepare to explore pastry industry. You can spend a significant amount of time in our commercial kitchens practicing and perfecting your skills. Experienced chefs can demonstrate baking and pastry proficiencies and mentor you as you develop your creativity.
This hands-on program is all about food. You can dive right in and being to learn. As you practice precision techniques, you’ll produce an assortment of basic to advanced bakery goods, pastries and centerpieces.
Your Professional Grade Baking and Pastry Arts School Toolkit
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.
Recipe For Success
Find your perfect ingredients to create a recipe for success.
Focus on the Fundamentals: Safety & Sanitation and Culinary Foundations I
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.
Go to Work: Culinary Foundations III
Turn your evolving skills to meat and seafood preparation. You can learn:
- Identification, butchery, and fabrication of meats and seafood.
- Charcuterie − including curing, smoking, forcemeats, and sausage.
- Introductory plating techniques.
- Begin to realize your own style as you get familiar with Le Cordon Bleu techniques.
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
- Understand fundamental baking principles and skills
- Study theoretical knowledge for basic competency
- Acquire a well-informed perspective through exposure to the different styles of our chef-instructors
- Use a wide range of industry-current equipment
- Gain insight on various facets of the foodservice industry
- Practice and perfect professional-level pâtisserie and baking techniques
- Receive training in sanitation principles as they apply to the professional kitchen
- Develop professionalism appropriate to the hospitality industry
- Prepare Viennoiserie
- Explore international pâtisserie, cake formula, and assembly
- Learn advanced pâtisserie and chocolate techniques
- Get creative with centerpieces and cake decoration techniques
- Pastry Cook
- Pastry Chef
- Pastry Assistant
- Cake Decorator
- Assistant Pastry Chef
- Bakery Service Team Member
- Cake Baker
- Cook II
- Executive Pastry Chef
- Head Baker
- Kitchen Manager/Baker
- Morning Baker
- Overnight Baker
- Pastry Chef/Runner
- Pastry Chef/Specialty Chef
- Pastry Instructor
- Pastry Plater
* 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.