Intermediate Pâtisserie (Intermediate Certificate) is based on practice and repetition. As you begin to master important technique, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on decoration of your cakes. You will also be introduced to basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine and preparing restaurant style desserts. Under the guidance of our chefs students are able to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.
4 intakes per year: January, April, July, October (or late September)
Duration: 10 week
Price: NZD $11,500 (Subject to change)
Fees Include: All Ingredients, Course Materials, Exams, Graduation
Hours per week: Approximately 20-24 hours
Entry Requirements: IELTS score (or test equivalent) of 5.5 overall, with no band lower than 5.0
16 years old (no upper age limit)