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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

Key information

Duration:

  • 3 months | 1 term (standard)
  • 6 weeks (intensive - Summer only)

Price:
  • £5,750 (standard)
  • £5,850 (intensive - Summer only)

Certificate fees include: 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.

 

 

 

Intermediate Pâtisserie 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 pâtisserie 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.

    Le Cordon Bleu’s unrivalled teaching methods are based on learning and understanding classical cooking techniques through practice and discipline, and once mastered, can be applied to any cuisine in the world. The Intermediate Pâtisserie Certificate combines demonstrations and hands-on practical classes in professionally equipped kitchens.

  • Who is this programme for?

    To enrol for this certificate you need to have succesfully completed Le Cordon Bleu's Basic Pâtisserie Certificate.

  • What qualification will I gain?

    This certificate course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 3 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.

  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    2019
    Jan 4, 2019 - Mar 22, 2019 (Standard)
    £ 5,750.00
    Mar 29, 2019 - Jun 21, 2019 (Standard)
    £ 5,750.00
    Jun 28, 2019 - Sep 13, 2019 (Standard)
    £ 5,750.00
    Aug 19, 2019 - Sep 26, 2019 (Intensive)
    £ 5,850.00
    Sep 27, 2019 - Dec 13, 2019 (Standard)
    £ 5,750.00
    2020
    Jan 6, 2020 - Mar 20, 2020 (Standard)
    £ 5,750.00
    Mar 27, 2020 - Jun 19, 2020 (Standard)
    £ 5,750.00
    Jun 26, 2020 - Sep 11, 2020 (Standard)
    £ 5,750.00
    Aug 17, 2020 - Sep 24, 2020 (Intensive)
    £ 5,850.00
    Sep 25, 2020 - Dec 11, 2020 (Standard)
    £ 5,750.00

Testimonials

  • john2
    You’ve got the teachers. You’ve got the different students from different cultures. Everything you would ever want when learning is in this school.
    Alumnus John Whaite - Baker, Cook, Chocolatier & TV personality
  • kong4
    The techniques I learned from my teaching chefs in nine months here would have taken me years to learn somewhere else.
    Alumnus Kong Suetrong - Executive Pastry Chef & Creative Director

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