Pastry Chef and Baking program
The foundation of Le Cordon Bleu's Pâtisserie and Baking section is hands-on, real-world training in the skills of pâtisserie and baking. Students are expected to work and learn a wide variety of pâtisserie and baking techniques that can assist them to develop their own unique style. The Pâtisserie and Baking program includes a wide range of skills starting from traditional and classic baking, including pastry, using innovative methods and enabling a student to develop techniques in order to meet the high demand in a competitive food service industry.
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Courses include:
- Introduction to pâtisserie and baking
- Introduction to cake formulas and assembly techniques
- Advanced pâtisserie and baking techniques
List of Le Cordon Bleu Schools North America campuses
- Le Cordon Bleu College of Culinary Arts St. Louis - Saint Peters, (Missouri)
- Le Cordon Bleu College of Culinary Arts Seattle - Seattle, (Washington)
- Le Cordon Bleu College of Culinary Arts Sacramento - Sacramento, (California)
- California Culinary Academy - San Francisco, (California)
- Le Cordon Bleu College of Culinary Arts Minneapolis-St. Paul - Saint Paul, (Minnesota)
- Le Cordon Bleu College of Culinary Arts in Portland - Portland, (Oregon)
- Le Cordon Bleu College of Culinary Arts in Los Angeles - Pasadena, (California)
- Le Cordon Bleu College of Culinary Arts Atlanta - Tucker, (Georgia)
- Pennsylvania Culinary Institute - Pittsburgh, (Pennsylvania)
- Le Cordon Bleu College of Culinary Arts in Orlando - Orlando, (Florida)
- Cooking and Hospitality Institute of Chicago - Chicago, (Illinois)
- Le Cordon Bleu College of Culinary Arts in Scottsdale - Scottsdale, (Arizona)
- Texas Culinary Academy - Austin, (Texas)
- Le Cordon Bleu College of Culinary Arts Las Vegas - Las Vegas, (Nevada)
- Le Cordon Bleu College of Culinary Arts Miami - Hollywood, (Florida)
Locations
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