At California Culinary Academy , students can receive professional instruction in everything from breads to icings using modern techniques in lecture, lab, and externship, so they can have an opportunity to jump start a delicious, creative career.

Here are some of the courses offered as part of Le Cordon Bleu Pâtisserie and Baking Certificate Program:

Core principles courses:

Cost Control Safety and Sanitation

Specialized skills courses:

Vienoisserie and Advanced Baking Principles

Human Resources Management

Course Spotlight: Take a closer look at Service Pastry and Confectionery and Show Work.

PBK 125 Vienoisserie and Laminated Doughs

The principles of Vienoisserie, rich and sweet doughs, braiding and knotting for rolls, long-rising wet doughs (rustics), flatbreads, focaccias, yeasted rye and whole grain breads, and pizza dough are expanded. Students prepare a variety of products using these principles.

PBK 120 Introduction to Cake Formulas and Assembly Techniques

This course introduces students to the history of cakes and the ingredients, proportions, consistencies, and chemical reactions in cake and icing preparation. Principles of cake preparation, finishing, and decorating are presented and applied to a variety of different types of cake.

Learn about the Le Cordon Bleu Pâtisserie and Baking Career Path and begin your journey to a quality baking & pastry degree. Contact us today for more information about California Culinary Academy and our professional pastry chef training.