The Curriculum
The Le Cordon Bleu Pâtisserie & Baking Program at Western Culinary Institute emphasizes practical training in baking and pastry preparation with elements of plated desserts, international creations, and centerpieces.

We endeavor to expose students to the different styles and experiences of the school’s instructors, to acquaint students with a wide variety of equipment, and to prepare them for whatever area of the food-service or hospitality industry they choose to enter.

Upon successful graduation, students receive either a Diploma or an Associate of Occupation Studies degree and the coveted Le Cordon Bleu Diplôme.

The Diploma program offers a comprehensive sequential course of study of the baking and pastry arts fundamentals, while the Associate of Occupation Studies degree program includes general-education courses in addition to the hands-on kitchen courses.

Here are a few of the courses included as part of the programs:

• BAK-102 Introduction to Pâtisserie & Baking
  This course introduces the fundamental concepts, skills, and techniques of basic pâtisserie and baking work. Emphasis is placed on the study of ingredient functions, product identification, and weights and measures as applied to baking.
• BAK-121 Basic Pâtisserie Techniques
  This course is designed to develop the knowledge, skill, and techniques required in the production and presentation of basic pâtisserie products. Students have the opportunity to apply their understanding of basic patisserie products to produce such items as tarts, petit fours, European style gateaux, and meringue products.
• BAK-232 Centerpiece and Cake Decoration Techniques
  Students have the opportunity to learn relevant concepts, procedures, and techniques necessary to produce elaborate celebration cakes as well as decorative techniques using pastillage, gum paste, and marzipan.

Program Length
The Diploma program is designed to last 36 weeks (not to exceed 54 weeks), and the Associate of Occupation Studies degree program 60 weeks (not to exceed 90 weeks). The Diploma program concludes with a 240-hour baking and pastry externship while the externship for the AOS degree program is 360 hours.

The time needed to complete either program can vary depending on the individual circumstances of the student.

Career Opportunities
Graduates of WCI's Le Cordon Bleu Pâtisserie & Baking Programs are trained to work in positions such as pastry assistant, baker, assistant baker, and cake decorator. Additional experience may be required for some positions.

Learn more about Pâtisserie & Baking career paths.

For more information, contact us, or enroll online today!