French Pâtisserie Essentials

Learn the craft of French Pâtisserie this October at Le Cordon Bleu Ateneo.

Create enticing cakes, pâte à choux, macarons, and sweet and savory tarts in a 5-day program guided by Specialist Guest Chef, Chesca Abena.

The short course "French Pâtisserie Essentials" will take place on all Saturdays of October 2025 at Le Cordon Bleu Ateneo, G/F Aretè, Ateneo de Manila University.

• 4 October: Cakes
  Decadent Chocolate Moist Cake, Caramel Chiffon, Lemon Meringue Cake (Voyage Cake) & Coffee Charlotte Cake
• 11 October: Pâte à Choux
  Classic Caramel Cream Puff, Chocolate Chouquette, Paris Brest & Fraisier Éclair
• 18 October: Macarons
  Cholocate (French Technique), Lemon Praile (Italian Technique) Strawberry Shaped Macarons & Raspberry Lychee Macarons (Pierre Hermé Inspired)
• 25 October: Tarts
  Tiramusu Tart, Fruit Tart (Entremet), No Bake Apple "reinvented" Tart, Lemon Meringue Tart & Quiche Lorraine

📌 Fee: ₱39,000.00
🎓 Special Offer: PWDs, senior citizens, Ateneo students, alumni, and employees get 5% off! (₱ 37,050)
     Immediate family of Ateneo students, alumni, or employees, as well as repeat enrollees, get 2.5% off! (₱ 38,025)

Inclusion:

• All ingredients
• Le Cordon Bleu apron
• Certificate of Course Completion
• Graduation (refreshments will be served)
• Free guided tour of the Ateneo Art Gallery
• Food Entrepreneurship 101 (Online Session)

Register here: go.ateneo.edu/LCBAShortCourseReg