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The Pastry DiplomaThe Pastry Diplôme in 9-months begins with the necessary fundamental techniques used in French pastry and gradually introduces students to more intricate methods in presentation and precision. The Le Cordon Bleu Pastry Diplôme is broken down into three components:
The Basic Pastry Certificate
The main ingredients in French pastry are flour, butter, sugar, eggs. By learning their various combinations and applications, you will learn how to create la pâte sablée, le Saint Honoré, les éclairs, la génoise, le biscuit, la pâte feuilletée, la galette des rois, and les charlottes among others. The demonstrations and practical classes will take you systematically and progressively through the basics of French pastry. Techniques will reappear throughout the term in order to familiarize you with their various applications. Curriculum
Basic Pastry Certificate earned The Intermediate Pastry CertificatePrerequisites: Basic Pastry Like Intermediate Cuisine, this course is based on practice and repetition. As you begin to master important techniques, such as making a sponge or Bavarian cream, you also become more efficient, allowing for more time to devote to the decoration and presentation of your cakes. You are introduced to the basic of chocolate making, such as tempering and dipping, caramel and nougatine, bread baking and restaurant style desserts, like Opéra and Dame Blanche. Curriculum
Intermediate Pastry Certificate earned The Superior Pastry CertificatePrerequisites: Basic and Intermediate Pastry The Superior Pastry Certificate culminates in The Pastry Diplôme and combines all the knowledge, techniques, and artistic skills of Basic and Intermediate and encourages you to personalize each and every piece of your work. Superior Pastry consists of 3 separate, complementary parts and is divided into 13 workshops, 5 demonstrations and 5 practical classes. CurriculumPart I - How to create a dessert menu and dessert trolley, soufflés, contemporary cakes, tartes, buches, cold and hot restaurant desserts, decoration and presentation, flavor, aroma and spices. Part II - Chocolate mousse cakes, tempering of different chocolates, hand-dipped and molded chocolates, variations: mixing different chocolates and textures, boxes and flowers, sculpture and display. Part III - Sugar technique - cooking, coloring and pulling. Pulled sugar - flowers, ribbons. Blown sugar - spheres, fruits, animals, Sugar paste, poured sugar. Superior Pastry Certificate earned
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