Le Cordon Bleu methodology is based on learning and understanding classic French cooking techniques through practice and discipline. Once mastered, these techniques can be applied to any world cuisine. The curriculum at Le Cordon Bleu consists of three different levels: Basic, Intermediate, and Superior. Students who successfully complete all three levels will receive a Diplôme de Pâtisserie.
Pâtisserie de Base: Students will experience the fundamentals of creating fine French pastry using essential elements such as flour, butter, sugar, eggs - and passion.
Pâtisserie Intermediaire: Students will develop their artistic decorative skills for both classical and contemporary presentations, while broadening their dessert repertoires.
Pâtisserie Superiore: Students will perfect their skills through the development of their own personal interpretation and artistic creativity, focusing on fine decorative work in hot and cold desserts, chocolate showpieces and sugar work. |
| Grade for Entrance Previous Year (%)* | 50 to 100 |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
Students must have completed the Intermediate Patisserie certificate. |
| Additional Admission Requirements: | - Resume/Curriculum Vitae
- Statement of Research Interests
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* The entrance grade may change from year to year. Please contact the school for further information.
* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.