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Pâtisserie and Baking Diploma Program

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.

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
Learn the Way


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

Learning the art of 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. 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, work towards gaining 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 part of this baking certificate program, you can 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

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).

Possible Careers*

  • Pastry Cook
  • Pastry Chef
  • Baker
  • Pastry Assistant
  • Baker/Decorator
  • Cake Decorator
  • Assistant Pastry Chef
  • Baker/Manager
  • Baker/Retail
  • Bakery Service Team Member
  • Cake Baker
  • Cook II
  • Executive Pastry Chef
  • Head Baker
  • Kitchen Manager/Baker
  • Morning Baker
  • Overnight Baker
  • Owner
  • 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.

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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Gainful Employment and Other Student Disclosures

Below you can find placement rates and other information tailored to your chosen campus and program. Certain disclosures are published on this website to assist students in understanding the facts about their programs.

Program Disclosure Information for:
Orlando Campus - Pâtisserie and Baking Diploma Program


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.

  • 82%
    Campus Rate
  • 91%
    Program Rate
Accrediting Council for Independent Colleges and Schools (ACICS):

Reporting Period: 7/1/2013 through 6/30/2014

Date Submitted: 11/2014


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

Graduates and Completers placed
Divided By /
Completers and Graduates (less) – Not Available for Placement

"Graduates and Completers Placed" include those:

  • Placed based upon job titles included in the list of job titles published by the institution for which the program prepares students.
  • Placed based upon the required use of skills learned in the student’s program as a predominant component of the job.
  • Placed based upon the benefit of the training received from the program in obtaining a new position or maintaining a current position, supporting promotion or improving job related skills.

A "graduate" is (all of the following):

  • Achieved a GPA of 2.0 or greater at graduation.
  • Successfully passed all courses in the program or substitute courses permitted by the institution.
  • Attained required competencies or speed levels in all courses.
  • Met all clinical, internship, and externship requirements.
  • Satisfied all other academic requirements for graduation.
  • Satisfied all non-academic requirements for graduation, such as payment of tuition and fees, return of books, etc.
  • Received the appropriate credential.
  • Ceased enrollment in the program at the campus, unless currently enrolled or reenrolled as a new start in a different program.

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:

  • Achieve a GPA of at least 2.0.
  • Attain required competencies or speed skills.
  • Satisfy non-academic requirements (e.g., outstanding financial obligations).

"Not Available for Placement" includes graduates and completers who are unavailable to seek employment due to one of the following reasons: pregnancy; death; health-related situations of the graduate or completer, or a direct family member that requires care; continuing education; military service; ineligible for employment in the United States because of visa restrictions; and completers and graduates of a stand-alone English as a Second Language program.


Orlando Campus - Graduation Rate

The percentage of first-time, full-time undergraduate students who started between
9/1/2011 and 8/31/2012 who completed within 150% of the normal time period: 60%

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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).

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