Diplôme de Pâtisserie
One of the most popular and respectable culinary qualifications in the world is Le Cordon Bleu Diplôme de Pâtisserie.
Students will undergo the 9 months course under the tutelage of highly trained Le Cordon Bleu Master Pastry Chefs. They will be equipped with professional techniques and eventually progress into a varied of exciting openings in the World of Pastry.
The Diplôme de Pâtisserie comprised of three certificates namely Basic, Intermediate and Superior Pâtisserie to be completed over 9 months.
SUBJECTS
Basic Pâtisserie
• Demonstrate fundamental basic pâtisserie preparations and baking techniques including: – knife skills – elementary sugar cooking techniques – tart production techniques – basic pastry doughs e.g. short crust, sweet dough and puff pastry – petits fours baking skills – basic entremet skills – piping techniques
• Gastronomy Sensory Experience
• Food Trend
• Cheese Foundation
Intermediate Pâtisserie
• Implement all the basic techniques learned and apply them to fundamental advanced pâtisserie and bakery preparation techniques including: – chocolate piping techniques – elementary cake decoration – introduction to viennoiserie e.g. brioche, croissant – developing chocolate skills – classical French entremet – introduction to hot and cold plated desserts – chocolate centrepiece skills – tempering technique
• Food Safety Manager
• Gastronomy Sensory Experience
• Menu Creation
• Food & Beverage Principles 2
• Food Trends, and develop food concept
Superior Pâtisserie
• Master advanced techniques and confectionery methods including: – hot and cold contemporary plated desserts for restaurant – afternoon tea production and event organisation – decoration and presentation – entremet design and decoration – confectionary and moulded chocolate – artistic cooked sugar centrepiece tehcniques – identifying seasonal and market influences on pastry products.
• Gastronomy Sensory Experience
• Menu Creation
• Food & Beverage Principles 3
• Food Trends, and develop food concept
• Establish personal kitchen organisation and management skills
