After learning the basic techniques of the art of Pâtisserie, this is time to move forward with your knowledge and show all your talent to overcome new challenges in the gastronomy.
During Intermediate Pâtisserie, you will know new techniques to improve your skills, such as tempering and modeling chocolates, making a sponge cake and cake decorating, as well as preparing restaurant-style desserts. All classes are practical based on repetition techniques, so that you evaluate your experience and will be more confident to prepare your recipes.
This is the second certificate for you to obtain the Diplôme de Pâtisserie, after the completion of the Superior Pâtisserie.
