Our Le Cordon Bleu Pātisserie & Baking Program is designed to give students the theoretical foundation and practical skills necessary to succeed in the baking and pastry industry.
Le Cordon Bleu's affiliation with Orlando Culinary Academy combines classical French pastry techniques with American technology. At the end of the program, students are expected to be able to demonstrate proficiency in the following culinary techniques:
- Baking mise en place
- The preparation of basic doughs, puff pastry, pāte ą choux, pāte brisée, and flaky pie dough
- The preparation of a variety of yeast breads, including French, Italian, and sourdough breads
- The production of flatbreads, crackers, and rolls
- The production and presentation of breakfast breads and pastries
- The preparation of cookies, tarts, cobblers, and crisps
- The preparation of tea cakes, pound cakes, and muffins
- The production and presentation of sponge cakes, cake bases, decorated cakes, and plated desserts
- The preparation of ice cream, sorbets, custards, mousses, charlottes, Bavarian creams, sauces, syrups, and fillings
Program Length
The program is designed to be 15 months long: 12 months on campus followed by a three-month externship where students can apply their skills in a real-world setting.
Career Opportunities
Graduates should be prepared to assume entry- to mid-level positions such as baker, chocolatier, confectioner, and pastry chef trainee in settings such as restaurants, hotels, schools, bakeries, resorts, and cruise ships.
In addition to the Associate of Applied Science Degree, graduates receive the Le Cordon Bleu Diplōme, recognized locally and worldwide.
Contact us today to learn more about our Le Cordon Bleu Pātisserie & Baking Program.
