For those whose culinary passions involve the pâtisserie and baking arts, the Le Cordon Bleu program can provide a winning recipe of intensive, practical and comprehensive training and education. Furthermore, through exposure to the distinct styles of their instructors, students are able to begin developing their own creative trademarks.

Topics in the pâtisserie and baking program include:

• Artisan bread production
• Classic European pastry techniques
• Confectionery, sugar and chocolate showpieces
• Fine patisserie

At the schools of Le Cordon Bleu, students learn from experienced chef instructors in fully-equipped kitchen laboratories. At many Le Cordon Bleu campuses, pâtisserie and baking students also have the opportunity to contribute to student-run cafes, restaurants, or pastry shops.

When preparing to graduate, students can take advantage of our Career Services departments. All schools have dedicated Career Services staff members who aim to help culinary arts students identify, clarify, and pursue their academic and professional goals.

Finally, our schools’ Alumni Associations offer additional opportunities for students and graduates to make important connections—both professional and personal.

Baking
Baking is the production of breads, cakes, pastries, and other baked goods. Skilled baking requires a knowledge of production processes, health and sanitation regulations, applied chemistry and mathematics.

• Key Traits: Attention to detail, artistic abilities, customer service skills.
• Education Required: Certificate,diploma or associate degree (entry-level positions).
• Where Baking Is Needed: Pastry shops, hotels and restaurants, grocery stores, institutions (schools, hospitals, etc.), bakery manufacturers.

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