If you’re looking to continue your personal development with a multitude of study options either online or in a classroom, law courses are for you. Specific study topics typically include intellectual property, commercial law and regulatory theory.
Pastry is a branch of cuisine that deals with baked treats and other desserts. It includes a variety of baked goods, such as sweet and savory pies, tarts, eclairs, cakes, custards, and Danishes.
Spanning 23 countries, North America is continent filled with educational opportunity. Students have the opportunity to learn multiple languages and develop an understanding of vastly different cultures.
View all Course Studies in Pastry in North America 2017
Catering encompasses a large variety of potential culinary options. Everything from birthday parties to large wedding receptions to banquets for Fortune 500 businesses can fall under this catering. At The Culinary Apprentice School of the Arts we pair you with a catering chef/mentor who will teach you everything you need to know about the many parts of the catering world. You’ll gain real world application of what... [+]
This course gives you the opportunity to learn gastronomic technique from chefs in two very different parts of the world, allowing you to not only soak up double the knowledge, but also explore double cultures as you start your culinary journey. [+]
We elaborated this program for professionals and beginners’ cooks who want to improve and fine-tune their skills in French Pastry at a one Michelin star level. [+]
This short program has been specifically prepared for individuals who want to learn or improve their knowledge in French Pastry at a higher level. It is tailored for beginners as well as for professionals. Depending on the student previous level of experience the intakes’ dates are different. [+]
This short program has been created for “amateurs” or non-professionals who are passionate about pastry and want to move on to the next level. [+]
The Pâtisserie Supérieure program combines all the knowledge, techniques, and artistic skills of the Basic and Intermediate levels [+]
Be driven to personalize every piece of your work.
The Pâtisserie Supérieure program combines all the knowledge, techniques, and artistic skills of the Basic and Intermediate levels.
The Superior Module:Contemporary Restaurant Desserts
Learn to prepare hot & cold restaurant desserts, including contemporary cakes, tartes, bûches and soufflésEntremets desserts and in-depth study of flavours, aromas & spices
Learn to create desserts with more cream, layers and flavours such as fruitThe Art of Chocolate: ... [-]
Pâtisserie Intermédiaire is based on practice and repetition. As students master important techniques such as making a sponge or bavarian cream, students become more efficient [+]
Devote more time to decoration and presentation of your cakes.
Pâtisserie Intermédiaire is based on practice and repetition. As students master important techniques such as making a sponge or bavarian cream, students become more efficient.
The Intermediate Module:Artistic decorative skills
Learn fine line and border piping and extension work using Royal icingVariations on restaurant desserts
Learn to prepare frozen desserts such as ice cream & sorbet and other cream and custard filled dessertsMiniaturization - sweet petits fours ... [-]
Learn to create a diversity of pastries, traditional desserts, cakes and doughs. [+]
Pâtisserie de Base
Learn the classic techniques of combining ingredients into a rich pastries
Learn to create a diversity of pastries, traditional desserts, cakes and doughs. The demonstrations and practical sessions will lead you through the basic techniques and recipes of French pastry.
The Basic Module:Basic doughs
Prepare short crust doughs, sweet doughs, short cake doughs, pâte à choux, puff pastry, quiches, tartes and othersIntroduction to Creams and Fillings
Learn to make a variety of creams and fillings – a key ingredient to many dessertsTraditional Cakes and Desserts ... [-]
Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide. [+]
Diplôme de Pâtisserie
Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide.
Begin your journey with basic doughs and pastry creams and advance to decorative techniques, restaurant and frozen desserts, and specialized chocolate and sugar work.
Pâtisserie de Base
A comprehensive introduction to the pastry arts – the preparation and versatility of basic doughs, creams and fillings; traditional cakes, basic decoration and finishes; and French pastry terminology.... [-]
Le Grand Diplôme Professionnel is a 10-month Cuisine and Pâtisserie (Pastry) plus internship program that is offered only at Le Cordon Bleu Ottawa [+]
Le Grand Diplôme Professionnel
Le Grand Diplôme Professionnel is a 10-month Cuisine and Pâtisserie (Pastry) plus internship program that is offered only at Le Cordon Bleu Ottawa.
Le Grand Diplôme Professionnel is designed for students to obtain all the renowned Cordon Bleu culinary arts skills and techniques earned through the Grand Diplôme while incorporating additional theory, important certifications, knowledge of best practices and real work experience, including an 11-week internship.
Le Grand Diplôme Professionnel program offers students the opportunity to:Develop proficiency in classic french culinary and pâtisserie (pastry) techniques. Explore food preparation, menu development, restaurant operations, nutrition, food safety and food cost control. Achieve industry recognized certifications such as HACCP (Hazard Analysis and Critical Control Points), Responsible Alcohol Beverage Service Training, First Aid & CPR. Gain practical experience in a 3-months internship in a professional kitchen and restaurant. ... [-]