Basic Pastry Certificate
Le Cordon Bleu University Ottawa
Key Information
Campus location
Ottawa, Canada
Languages
English
Study format
On-Campus
Duration
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Pace
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Tuition fees
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Application deadline
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Earliest start date
Sep 2023
Scholarships
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Introduction
Learn the classic techniques of combining ingredients into rich pastries.
The main ingredients in French pâtisserie are flour, butter, eggs, and 'savoir-faire!' By learning their various combinations, properties, and applications, you will learn how to make various types of pâtisserie like pâte sablée, pâte feuilletée, and choux paste; and traditional gâteaux like Saint Honoré, black forest, and Paris-Brest. The demonstrations and practical sessions will lead you step-by-step through the basics of French pâtisserie.
Basic Pastry is the first step, followed by intermediate and superior in completing your Diplôme de Pâtisserie.
4 intakes each year: January, April, July, October