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
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
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.