Perfectionnement Professionnel in Patisserie

These programs are open to graduates of Le Cordon Bleu Diplôme in Patisserie and to professionals with significant experience in French pâtisserie. Students completing the program will receive the Le Cordon Bleu "Certificat de Perfectionnement Professionnel" in pâtisserie

ENTREMETS, Preparation, assembly (up side down and inserts), decoration, presentation and storage using biscuits, macaroons, nut meringue, creams and fillings. CHOCOLATE & CONFECTIONARY includes gelatin molds, chocolate flowers and leaves and the construction of a chocolate showpiece, the emphasis is placed on creativity, color and technique, includes candies, marshmallows, nougat, fruit jellies and hand filled chocolates. PLATED DESSERTS & VIENNOISERIE, individual dessert presentation through demonstrations, continuous tastings and interaction with Chef. Step by step viennoiserie production, using different versions of yeast doughs, learning mechanical kneading (of brioche dough and folded brioche dough) and spray gun finishing. SUGAR Learn the importance of form, volume and color; how to create a balance and how to blend colors. Creation pulled sugar and blown sugar pieces, painting sugar and building pastillage models and how to assemble a large sugar showpiece.

"Certificat de Perfectionnement Professionnel"- Perfecting your skills in Cuisine and Patisserie

Students can continue their studies with Bachelors and Master degrees in Hospitaly Management

With over 100 years of teaching experience, Le Cordon Bleu has become one of the worldwide leaders in culinary and hospitality education.

Our philosophy of achieving excellence through constant practice and refinement remains the same, even as the institute grows to meet the needs of the contemporary culinary industry by creating hospitality industry programs, Le Cordon Bleu has evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes. Le Cordon Bleu encompasses 28 schools in 15 countries that foster a unique multi-cultural environment, with students that come from more than 75 nations.

Through its international faculty of Master Chefs, Le Cordon Bleu is dedicated to preserving and passing on the mastery and appreciation of the culinary arts. Our Master Chefs have all trained at the world's finest restaurants, hotels and catering establishments, and they enrich our curriculum with their own regional and professional culinary traditions Le Cordon Bleu has combined innovation and creativity with tradition to offer a range of entrepreneurial Bachelors degrees that focus on management in International Hotel and Resort, Restaurant and Catering, as well as Masters in Business Administration and in Arts of Gastronomy.