| Le Cordon Bleu News, 03/01/2012 |
 | | | Earn a Pâtisserie de Base Certificate in 5 weeks! | | |
| | Pâtisserie de Base
Intensive Session
May 9 to June 13, 2012
Are you registered?
Ideal for professionals or beginners, the intensive session certificate course follows the same hands-on curriculum as the standard three month Pâtisserie de Base course, but it takes 5 weeks to complete. Graduates can advance into Pâtisserie Intermédiaire.
The Pâtisserie de Base Curriculum
Learn the fundamental techniques of creating classic cakes and pastries. You will learn and practice: - Basic doughs
- Creams & fillings
- Traditional desserts & cakes
- Classical techniques & basic decorations
- Introduction to viennoiserie (croissants & brioches)
- Basic French Terminology
Register Today - Class size and spaces are limited!
Contact us for more info on this program:
Email: ottawa@cordonbleu.edu
Call toll-free in Canada and the USA 1.888.289.6302 x 2368 or x 2362 or direct at 613.755.2368 or 613.755.2362 | | | | | | | |  | | Tracy Tam,
From; Australia,
Basic Pastry Intensive,
August 2010 | | | "The Intensive schedule allowed me to do the course within the time that I had. The chefs and students bonded together through the experience and we, the students, were given a taste of the pressure that is to be expected in a commercial kitchen." | | | | | | | | | | | | | | | |  | | |
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