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.
A refinement of basic techniques with an introduction to chocolate tempering, dipping and decorative techniques; caramel and nougatine methods, and more advanced preparations of restaurant-style desserts.
An emphasis on decoration and presentation - the art of advanced chocolate and sugar techniques, displays and sculptures; and an in-depth study of flavours, aromas and spices.