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Certificate

The development of techniques taught and the production of the classic pies at the basic level, will allow you to approach the high pastry and work in the modern preparation of cakes and modern cakes. The difficulty level increases and aspects such as creativity and desserts decorating, becoming a more important role. To finish the Certificate, you will reflect what has been learned at a buffet that includes cakes, chocolates and petit fours.

We have 3 School Cycles in the year: January, May and August.

Key Information

Duration: 2 months
Price: $6,800.00 USD
Days a Week: 4 days
Hours per Week: Approximately 24 hrs.
Teaching Method: Demonstration and practice
Minimum of Students: 8 students per group
Maximum of Students: 16 students per group

Certificate Details

  • Includes
    • Ingredients
    • Recipe
    • Intermediate Pâtisserie Certificate
  • Programme Details
    • Classic cakes.
    • Fermented masses.
    • Boutique pastry.
    • Macarons and all their secrets.
    • Introduction to confectionery.
    • Tempering of chocolate and its different applications.
    • Pastry decoration techniques.
    • Classic appetiser.
  • School Cycles

    Term Dates & Prices

    Select a date
    2018
    Mar 20, 2018 - May 4, 2018 (Intensive, in Spanish)
    USD 6,800.00
    Jul 16, 2018 - Aug 17, 2018 (Intensive, in Spanish)
    USD 6,800.00
    Nov 5, 2018 - Dec 11, 2018 (Intensive, in Spanish)
    USD 6,800.00

Information Request

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