Pâtisserie Supérieure

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 restaurant desserts, including contemporary cakes, tartes, and bûches

  • Entremets desserts and in-depth study of flavours, aromas & spices

Learn to create desserts with more cream, layers and flavours such as fruit

  • The Art of Chocolate:

Learn the artistry of chocolate mousse cakes, tempering of chocolates, hand-dipped & moulded chocolates

  • Mixing different chocolates and textures

Chocolate boxes and flowers, sculpture & display

  • Artistic Sugar Art Creation

Techniques of cooking & colouring

  • Pulled sugar flowers & ribbons

Blown sugar spheres, fruits & animals

  • Advanced boulangerie

Learn advanced techniques of the art of making bread

Students can take just one of the three levels under Cuisine or Patisserie programs and receive a certificate (ie. They can take Pâtisserie de Base, get their certificate and stop there).

All classes are taught in a workshop format of 5 hours per class.

In recognition of the need for real-world experience, all Superior students are scheduled in workshops at Signatures at Le Cordon Bleu restaurant where they learn client-relations, meal preparation and dining room service.

Program taught in:
  • English

See 9 more programs offered by Le Cordon Bleu Ottawa »

Last updated September 20, 2019
This course is Campus based
Start Date
11 weeks
10,400 CAD
domestic fee. $10,900.00 international course fee.
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