Chouquette - chocolates and confections. Follow my journey of starting a new business.
Saturday, July 11, 2009
What is the Patisserie Program At Le Cordon Bleu?
The Pâtisserie Diploma Program content:
BASIC PÂTISSERIE COURSE - This is what I am doing now Introduction to French pâtisserie Basic doughs Introduction to creams & fillings Traditional desserts & cakes Classical techniques, basic decoration Masking & glazing Introduction to yeast doughs (croissants & brioches) Basic French Pâtisserie terminology
INTERMEDIATE PÂTISSERIE COURSE - I will take this from September to November Prerequisite : Basic Pâtisserie Certificate Artistic decorative skills Savoury petits fours Introduction to breadbaking Mastering bavarian creams & mousses Caramel & nougatine Introduction to chocolate : hand tempering & dipping
SUPERIOR PÂTISSERIE COURSE - I am undecided about this course, it would be next year from January to March, I am not interested in Chocolate Art or Sugar Art. This course is only in French- no translators. Prerequisite : Intermediate Pâtisserie Certificate Contemporary Restaurant Desserts:Hot & cold restaurant desserts, including contemporary cakes, tartes, bûches. Emphasis on decoration & presentation. In- depth study of flavours and aromas
Chocolate Art : empering chocolate, hand-dipped & moulded chocolates, mixing different chocolates and textures, chocolate boxes and flowers, molding chocolate shapes and sculpture for a center piece