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              The development of the taught techniques and the elaboration of the classic cakes in the basic level allow the student to approach to haute confectionery and work in the preparation of modern cakes and pastry. The level of difficulty increases and aspects such as creativity and decoration of desserts acquire a more important role. 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: 147 hours
              Intakes: January, April, July and October
              Language: Spanish // English (simultaneous translation system through earphones)
              Schedule available: standard and weekend

              Pastry Intermediate Course Structure

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