Le Cordon Bleu Pātisserie and Baking Program

Beginning in January 2008, the California Culinary Academy (CCA) now proudly offers a Certificate in Le Cordon Bleu Pâtisserie and Baking. Previously, CCA offered students a Certificate in Baking and Pastry Arts. As a part of this new program, students will receive intensive training in baking and pastry arts fundamentals, including hands-on teaching of essential baking skills, as well as the theoretical knowledge that underlies competency in the field. The goal is to prepare graduates with the high level of experience necessary to pursue a rewarding career as a professional baker or pastry chef.

Courses are taught by experienced teaching professionals in this specialized field, who emphasize practical training in baking and pastry preparation with elements of plated desserts, international creations, and centerpieces. Along with the opportunity to learn the fundamentals of pâtisserie and baking techniques, students can develop the skills necessary to create magnificent show pieces and displays. Decorating cakes range from simple royal icing to decoration of wedding cakes. The program also demonstrates practical applications of pursuing a career as a baker or pastry chef, including participating in the new Career Management and Success Strategies courses.

To learn more about CCA's Le Cordon Bleu Pâtisserie and Baking Program, see the Course Outline.