During Intermediate Pâtisserie you will begin to master fundamental techniques, such as making a génoise sponge. As your techniques improve, so will your dexterity and time management, giving you the confidence to explore more challenging decorations.
You will also be introduced to sugar work and more advanced chocolate work, developing skills such as chocolate piping and casting, and preparing restaurant-style desserts. Under the guidance of our chefs, you are able to develop essential artistic skills.
Intermediate Pâtisserie is a full-time course and is the second certificate needed to complete our renowned Diplôme de Pâtisserie.
4 intakes each year: Winter, Spring, Summer or Autumn
- 3 months | 1 term (standard)
- 6 weeks (intensive - Summer only)
Certificate fees include:
- £5,875 (standard)
- £6,000 (intensive - Summer only)
ingredients, learning materials Hours per week:
approximately 15 to 18 hours (standard) or 30 hours (intensive - Summer only)Entry requirements: Basic Pâtisserie certificate
Please note that in order to successfully complete our Intermediate Pâtisserie Certificate, students will be required to handle alcoholic beverages and beef or pork derivatives within a culinary context.