Programs offered at the Le Cordon Bleu Institute of Culinary Arts - St. Paul

Le Cordon Bleu Pâtisserie & Baking Associate of Applied Science Degree Program

Our Le Cordon Bleu Pâtisserie & Baking Program is designed to give students the theoretical foundation and practical, hands-on skills necessary to succeed in the baking and pastry industry.

Partnership with Le Cordon Bleu

Le Cordon Bleu&s partnership with Le Cordon Bleu College of Culinary Arts - Minneapolis/St. Paul 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, including short dough, puff pastry, pâte à choux, pâte 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, muffins, and other quick breads
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

As part of the program, students are expected to become proficient in both front- and back-of-the-house operations and in food service management.

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

PBK 101 Introduction to Pâtisserie and Baking
This module is designed to introduce the fundamental concepts, skills, and techniques of basic pâtisserie and baking work. Students can apply these techniques to the preparation of biscuits, tarts, cakes, pies, and more.
PBK 160 International Pâtisseries, Custards, Fillings, and Creams
Students can develop the knowledge, skills, and techniques required for the production and presentation of international pâtisserie products and further develop decorative skills.
PBK 230 Centerpiece and Cake Decoration Techniques
The purpose of this class is to teach relevant concepts, procedures, and techniques necessary to produce elaborate celebration cakes. In addition, decorative techniques using pastillage, gum paste, and marzipan will be introduced.

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 newly acquired skills in a real-world setting.

Career Opportunities

Graduates should be prepared to assume entry- to mid-level positions such as baker, pastry chef, first-line supervisor baker, baker owner/operator, chocolatier, or confectioner in settings such as fine-dining restaurants, resorts, and catering and commercial food service operations.

In addition to the Associate of Applied Science Degree, graduates receive the Le Cordon Bleu Diplôme, recognized locally and worldwide.