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Intermediate Pastry Certificate presentation

  • Intermediate Pastry Certificate programme details

    Artistic decorative skills

    • Ice cream & sorbet
    • Variations on restaurant desserts
    • Savory petits fours
    • Introduction to bread-baking
    • Mastering bavarian creams & mousses
    • Caramel & nougatine
    • Introduction to chocolate : tempering & dipping
    • Techniques and creation: small cakes without gelatine and creative workshops around a modern tart with personalized dossier
    • Chocolate decoration: in depth chocolate work (tempering and different decorations)  
    • Festive Pièce Montée: nougatine, assembling around a cone, pulled and poured sugar, decoration with a paper cone (royal icing)

    Demonstration classes are translated into English.
    Intensive programmes have the same curriculum as the full length programmes. Since these programmes are accelerated, students can only take one discipline at a time: cuisine or pâtisserie. Scheduling is up to 6 days a week and 6-9 hours of courses daily.
    Note: In the case of a full session, a waiting list is automatically opened. Please contact the admissions department: parisadmissions(@)cordonbleu.edu

  • Entry requirements
    • Basic Pastry Certificate
    • Candidates must be at least 18 years of age
    • and must have obtained the French Baccalaureate or equivalent diploma.
  • Dates and Apply

    Term Dates & Prices

    Select a date
    2018
    Oct 1, 2018 - Dec 21, 2018 (Standard)
    € 7,900.00
    Nov 12, 2018 - Dec 21, 2018 (Intensive)
    € 7,900.00
    2019
    Jan 7, 2019 - Mar 29, 2019 (Standard)
    € 7,900.00
    Feb 18, 2019 - Mar 29, 2019 (Intensive)
    € 7,900.00
    Apr 8, 2019 - Jun 28, 2019 (Standard)
    € 7,900.00
    Jul 8, 2019 - Sep 27, 2019 (Standard)
    € 7,900.00
    Aug 19, 2019 - Sep 27, 2019 (Intensive)
    € 7,900.00
    Oct 7, 2019 - Dec 20, 2019 (Standard)
    € 7,900.00
  • Apply for the Pastry Diploma
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