Be driven to personalize every piece of your work

The Pâtisserie Supérieure program combines all the knowledge, techniques, and artistic skills of the Basic and Intermediate levels.

The Superior Module:

• Contemporary Restaurant Desserts
  • Learn to prepare hot & cold restaurant desserts, including contemporary cakes, tartes, bûches and soufflés
• Entremets desserts and in-depth study of flavours, aromas & spices
  • Learn to create desserts with more cream, layers and flavours such as fruit
    
• The Art of Chocolate:
  • Learn the artistry of chocolate mousse cakes, tempering of chocolates, hand-dipped & moulded chocolates
    
  • Mixing different chocolates and textures
  • Chocolate boxes and flowers, sculpture & display
• Artistic Sugar Art Creation
  
  • Techniques of cooking & colouring
  • Pulled sugar flowers & ribbons
    
  • Blown sugar spheres, fruits & animals
• Carving Workshop
  
  • World Master Carver Armando Baisas will teach you how to carve ice in the winter months and fruit in the summer months
    

In recognition of the need for real-world experience, all Superior students train in Le Cordon Bleu Bistro @ Signatures restaurant where they learn client-relations, meal preparation and dining room service.