|Field of Study:||Baking and Pastry Arts/Baker/Pastry Chef
Cooking and Related Culinary Arts, General
Culinary Arts and Related Services, Other
Culinary Arts/Chef Training
Food Preparation/Professional Cooking/Kitchen Assistant
Food Service, Waiter/Waitress, and Dining Room Manag./Manager
Institutional Food Workers
Meat Cutting/Meat Cutter
Personal and Culinary Services, Other
Restaurant, Culinary, and Catering Management/Manager
|Description:||Le Cordon Bleu methodology is based on learning and understanding classic French cooking techniques through practice and discipline. Once mastered, these techniques can be applied to any world cuisine. The curriculum at Le Cordon Bleu consists of three different levels: Basic, Intermediate, and Superior. Students who successfully complete all three levels will receive a Diplôme de Pâtisserie.
Pâtisserie de Base: Students will experience the fundamentals of creating fine French pastry using essential elements such as flour, butter, sugar, eggs - and passion.
Pâtisserie Intermediaire: Students will develop their artistic decorative skills for both classical and contemporary presentations, while broadening their dessert repertoires.
Pâtisserie Superiore: Students will perfect their skills through the development of their own personal interpretation and artistic creativity, focusing on fine decorative work in hot and cold desserts, chocolate showpieces and sugar work.