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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
              Hours per week
              • 20 hours approximately
              Price
              • R$ 22,300.00 + enrolment fee R$ 1,500.00
              Items included
              • Uniform, learning materials and student knife kit.
              Payment method
              • Debit Card / Credit (Visa, Master and American Express)
              • Bank transfer
              • Cheque
              • Pay in person
              Limit for payment
              • Please note that all applicants requiring a general student visa or doesn’t have done the full balance payment fees (application fee, minimum payment of 10% and remaining course fee) must be done (08) eight 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 someone 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 enrol 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
                2018
                Jul 16, 2018 - Sep 21, 2018 (Standard, in Portuguese, French)
                R$ 22,300.00
                Oct 1, 2018 - Dec 20, 2018 (Standard, in Portuguese, French)
                R$ 22,300.00
                2019
                Jan 7, 2019 - Mar 29, 2019 (Standard, in Portuguese, French)
                R$ 22,300.00
                Apr 8, 2019 - Jun 28, 2019 (Standard, in Portuguese, French)
                R$ 22,300.00
                Jul 8, 2019 - Sep 27, 2019 (Standard, in Portuguese, French)
                R$ 22,300.00
                Oct 7, 2019 - Dec 20, 2019 (Standard, in Portuguese, French)
                R$ 22,300.00
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