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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.

Key information

Duration
  • 3 months (Morning Classes)
  • 7 months (Night Extensive )
Hours per week
  • 12 hours approximately (Morning )
  • 6 hours approximately (Night Extensive )
Dates
  • 07/10/2019 to 20/12/2019 - Morning- From 7:30 a.m to 02:30 p.m. (Monday & Tuesday)
  • 13/01/2020 to 03/04/2020 - Morning- From 7:30 a.m to 02:30 p.m. (Monday & Tuesday)
  • 15/01/2020 to 25/08/2020-  Night Extensive - From 7:00 p.m to 10:00 p.m. (Wednesday & Thursday)
  • 06/04/2020 to 01/07/2020 - Morning- From 7:30 a.m to 02:30 p.m. (Monday & Tuesday)
 Price
  • R$ 23.415,00 + enrolment fee R$ 1,500.00*
* Net value without local or internacional taxes

Items included
  • Learning materials
Payment method
  • Debit / Credit Card*
  • Bank Slip
    * Timetable and hours are subject to change
    * Start and end dates are subject to change
    * Opening classes are subject to a minimum number of students according to Le Cordon Bleu rules
    * Values ​​for 2020 terms may change.
    * Card transaction fee will be added to the transaction.
    * Installments available according to the duration of months of the course.


Limit for payment
  • Please note that all applicants requiring a general student visa or doesn’t have done the full balance payment fees (application, minimum payment of 10% and remaining course fee) must be done (04) four weeks before the course starts.
Entry requirements
  • To enrol for this certificate, you will need to complete the Basic Pâtisserie Certificate at first.

Certificate Details

  • Who is this program for?
    This program is for the student that is investing in a career in gastronomy and has already completed the Basic Pâtisserie level.
  • What are the entry requirements?
    This is the second step to obtain the Diplôme de Pâtisserie. To enroll for this certificate, you will need to complete the Basic Pâtisserie Certificate at first.
  • What qualification will I gain?
    The Intermediate Pâtisserie is the second level of Le Cordon Bleu Certificates. After completing the Superior level, you will be prepared to obtain the Diplôme de Pâtisserie.
  • Terms Dates and Apply

    Term Dates & Prices

    Select a date
    2019
    Oct 7, 2019 - Dec 20, 2019 ( Standard )
    R$ 23,415.00
    2020
    Jan 13, 2020 - Apr 3, 2020 ( Standard , in Portuguese )
    R$ 23,415.00
    Jan 15, 2020 - Aug 25, 2020 ( Standard , in Portuguese )
    R$ 23,415.00
    Mar 30, 2020 - Apr 30, 2020 ( Intensive , in Portuguese )
    R$ 23,415.00
    Apr 6, 2020 - Jul 1, 2020 ( Standard , in Portuguese )
    R$ 23,415.00
    Jul 13, 2020 - Sep 30, 2020 ( Standard , in Portuguese )
    R$ 23,415.00
    Aug 31, 2020 - Apr 13, 2021 ( Standard , in Portuguese )
    R$ 23,415.00
    2021
    Jan 11, 2021 - Mar 30, 2021 ( Standard , in Portuguese )
    R$ 23,415.00
    Apr 3, 2021 - Jul 1, 2021 ( Standard , in Portuguese )
    R$ 23,415.00
    Jul 12, 2021 - Sep 30, 2021 ( Standard , in Portuguese )
    R$ 23,415.00
    Oct 2, 2021 - Dec 17, 2021 ( Standard , in Portuguese )
    R$ 23,415.00
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