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 weeks
Price: NZD 13,000.00 (Subject to change)
Fees Include: 2x uniforms (jacket, trousers, hat, necktie), ZWILLING Knife Tool Kit, 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)