Our Certificate in Le Cordon Bleu Pâtisserie and Baking program is designed to provide the theoretical foundation and technical skills necessary for success as a baker, pastry chef, first-line supervisor in a bakery, bakery owner or operator, chocolatier, or confectioner. Our pastry and baking school classes have been developed in response to student interest and industry demands.

Students in our Le Cordon Bleu Pâtisserie and Baking Program have the opportunity to learn to prepare and produce basic to advanced bakery and pâtisserie products suitable for use in professional settings. Through pastry chef training, students can also achieve professional and personal success in the industry.

Upon completing the Certificate in Le Cordon Bleu Patisserie and Baking, students should be able to prepare and produce the following items to a professional standard: biscuits, quick breads, muffins, cakes, tortes, custards, yeast breads, laminated dough products, sourdough breads, flatbreads, meringue goods, chocolate products, sugar decorations, brioche doughs, puff pastry products, frozen desserts, mousses, soufflés, and highly decorated celebration items.

Ready to learn more about our pastry chef training? Contact us now to learn more about our Le Cordon Bleu Pâtisserie & Baking Program and speak with an Admissions representative.