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In the Pastry Intermediate Certificate of Le Cordon Bleu Madrid the level of difficulty increases and aspects such as creativity and decoration of desserts acquire a more important role, after the development of the taught techniques and the elaboration of the classic cakes in the basic level. To complete the certificate, the students must demonstrate the learnt techniques in a buffet that includes chocolates and petit fours in addition to cakes.

Length: 3 months
Intakes: January, April, July and October
Language: Spanish // English (simultaneous translation system through earphones)
Schedule available: standard and weekend

Pastry Intermediate Course Structure

Programme details


    Term Dates & Prices

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    Aug 26, 2024 - Sep 30, 2024 ( Intensive , in Spanish , English )
    Oct 1, 2024 - Dec 21, 2024 ( Standard , in Spanish , English )
    Jan 7, 2025 - Mar 29, 2025 ( Standard , in Spanish , English )
    Mar 31, 2025 - Jun 28, 2025 ( Standard , in Spanish , English )
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