Intermediate Pâtisserie teaches students to master fundamental techniques and focus more on decoration. Students will be introduced to sugar sculpting and more advanced chocolate work, developing skills such as chocolate piping and casting, and preparing restaurant-style desserts.
The development and perfection of essential artistic skills are the main focus of Intermediate Pâtisserie. During the three months of the course, you will:
implement all the basic techniques learned and apply them to fundamental advanced pastry and bakery preparation techniques including:
chocolate piping techniques
elementary cake decoration
introduction to sugar work
introduction to viennoiserie e.g. brioche, croissant
developing chocolate skills
classical French entremets
introduction to hot and cold plated desserts
French boulangerie techniques
chocolate centrepiece skills
tempering technique
follow health, safety and hygiene regulations
food and wine pairing
deepen your personal kitchen organisation and management skills.
