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              3 months 20 classes

              Intermediate Pastry is based on practice and repetition. As you begin to master important techniques, such as making a sponge cake or a Bavarian cream cake, your proficiency will allow you to focus on the decoration and presentation of your cakes. You will also be introduced to the basics of chocolate-making, such as tempering and dipping, using caramel and nougatine, and preparing restaurant-style desserts.

              Additional details

              • BASIC PATISSERIE
              • SUPERIOR PATISSERIE
              • REQUIREMENTS
              • TERMS DATES AND APPLY

                Term Dates & Prices

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                2016
                Oct 4, 2016 - Dec 24, 2016 (Standard)
                ₩ 6,450,000.00
                Jan 2, 2017 - Mar 25, 2017 (Standard)
                ₩ 6,450,000.00
                2017
                Mar 27, 2017 - Sep 30, 2017 (Saturday)
                ₩ 6,450,000.00
                Mar 27, 2017 - Jun 17, 2017 (Standard)
                ₩ 6,450,000.00
                Jun 19, 2017 - Sep 30, 2017 (Standard)
                ₩ 6,450,000.00
                Oct 10, 2017 - Dec 30, 2017 (Standard)
                ₩ 6,450,000.00
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