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ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › General Culinary School Discussions › Starting at Le Cordon Bleu Paris this September—Should I do basic Patisserie in addition to basic Cuisine?
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Starting at Le Cordon Bleu Paris this September—Should I do basic Patisserie in addition to basic Cuisine?

post #1 of 3
Thread Starter 

I plan to do all three Cuisine terms (basic, intermediate and superior), at the very least, the first two anyway. I really don't have much interest in pastries, but I figure, I might want to just do basic Patisserie during the same term I do basic Cuisine. Is what I would gain from taking basic Patisserie worth the time? Are basic pastries and breads covered in the Cuisine courses?

post #2 of 3
Hi! If you are not interested in Pastry I would suggest not to take the basic patisserie you might not enjoy it as much as cuisine. I would suggest you do some staggerie.
post #3 of 3

Personally I'd take it. Presumably you'll be working in kitchens, and having gone to LCB I'd guess that you'll be expected to have atleast a basic knowledge of pastry.

Even if you aren't, it will be helpful to know it.

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