Intermediate Pastry Certificate
Devote more time to decoration and presentation of your cakes.
Like the Intermediate Cuisine program, Intermediate Pastry is based on practice and repetition. As you begin to master important techniques, such as making a sponge cake or a Bavarian cream cake, your proficiency will allow you to focus on the decoration and presentation of your cakes. You will also be introduced to the basics of chocolate making, such as tempering and dipping, using caramel and nougatine, and preparing restaurant-style desserts.
Intermediate Pastry is the second step followed by superior in completing your Diplôme de Pâtisserie.
4 intakes each year: January, April, July, October
Duration: 3 months
- Local students: CAD $10,365.00
- International students: CAD $11,100.00
(Fees include: tuition, uniform and equipment, all learning materials and student activities fees)
Hours per week: Approx. 14 hours
Teaching Method: Chef Demonstration, Practical, Theory Class
Entry requirements: Basic Pastry.