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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)

Key Information

Duration: 10 weeks

Price: NZD 12,100.00 (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, completion of the Basic Certificate, 16 years old (no upper age limit)



Course Details

  • Course Structure

    Schedule / Course StructureClasses are taught across 3 - 5 days a week. Each day begins with 2.5 – 3 hours of observation in our state-of-the-art demonstration lecture theatre, followed by 3 – 4 hours of practical work in the specialised cuisine kitchens and 2 hours of self-directed theory, for a total of 24 hours per week.AssessmentAssessment is achievement-based. A grade is awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. Summative practical and theory tests are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of the programme.

  • Study Modules
    • Variations on restaurant desserts, including soufflés
    • Savoury and sweet petit fours, classic and contemporary presentations
    • Introduction to Viennoiserie (croissants and brioches)
    • Mastering Bavarian Creams and mousses
    • Caramel and nougatine (use of these components to assemble and decorate a croquembouche)
    • Develop chocolate hand tempering and dipping skills
    • Introduction to show pieces (chocolate centre pieces and celebration cakes)
    • Artistic and decorative skills
  • Who is the programme for?
    Anyone over the age of 16 who is interested in getting a basic understanding of the french culinary arts. Entry Criteria: IELTS 5.5 16 years old (no upper age limit)
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    2020
    Oct 5, 2020 - Dec 11, 2020 ( Standard , in English )
    NZD 12,100.00
    2021
    Jan 11, 2021 - Mar 20, 2021 ( Standard , in English )
    NZD 12,100.00
    Apr 12, 2021 - Jun 19, 2021 ( Standard , in English )
    NZD 12,100.00
    Jul 12, 2021 - Sep 18, 2021 ( Standard , in English )
    NZD 12,100.00
    Oct 4, 2021 - Dec 11, 2021 ( Standard , in English )
    NZD 12,100.00
    2022
    Jan 10, 2022 - Mar 19, 2022 ( Standard , in English )
    NZD 12,100.00
    Apr 4, 2022 - Jun 18, 2022 ( Standard , in English )
    NZD 12,100.00
    Jul 11, 2022 - Sep 17, 2022 ( Standard , in English )
    NZD 12,100.00
    Oct 3, 2022 - Dec 10, 2022 ( Standard , in English )
    NZD 12,100.00

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Testimonials

  • Mariah Grace

    Owner at Grace Pâtisserie - My experience a Le Cordon Bleu gave me a broader understanding in hospitality management and business which has helped me open my own Pâtisserie Grace Pâtisserie. Read more.

    Mariah Grace - Bachelor in Culinary Arts & Business
  • Blair_Son_DAC_Pastry

    Demi Pâtisserie Chef at QT Wellington’s Hippopotamus Restaurant - Studying at Le Cordon Bleu ensured that I had a stable knowledge in classical and contemporary French Pâtisserie and that built the foundation of my skills. I finished school with the self-assurance in my skills that I could take forward into a career in French Pâtisserie. Read More.

    Blair Son - Diplôme Avancé Culinaire in Pâtisserie

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