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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.

Certificate Details

  • Course Structure
    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.
  • Who is this program for?
    To enrol for this certificate you need to have succesfully completed Le Cordon Bleu's Basic Pâtisserie Certificate.
  • Term Dates

    Term Dates & Prices

    Select a date
    Jul 1, 2024 - Sep 21, 2024 ( Standard , in English , French )
    Oct 1, 2024 - Dec 21, 2024 ( Standard , in English , French )
    Jan 7, 2025 - Mar 28, 2025 ( Standard , in English , French )

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