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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 certificate has 120 hours and is the second certificate for you to obtain the Diplôme de Pâtisserie, after the completion of the Superior Pâtisserie.

Key information

  • Standard: 3 months approximately.
  • Intensive: 1 month approximately.
  • Extensive Night: 4 months approximately.
Hours per week
  • Standard: 12 hours hours approximately.
  •  Intensive: 30 hours approximately.
  • Extensive Night: 6 hours approximately.
  • R$ 29.300,00 + enrolment fee R$ 1.950,00
Items included
  • Handouts.
Payment method
  • Debit Card / Credit (Visa, Master and American Express)
  • Bank transfer
  • Bank Slip
  • Pay in person
* Minimum amount of students required for opening classes

* Card installment and Bank Slip will be done according to the number of months of the course duration.
*Special conditions for alumni
*For more details on payment terms, contact us +55 11-3185-2500 (option 1)

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 (06) six weeks before the course starts.
Entry requirements
  • To enrol for this certificate, you will need to complete the Basic Pâtisserie Certificate at first.

Courses & Prices

  • Detail Programs
    • Further application, development and follow-up of the technical basic level strengths and fundamentals
    • Continuation of the learning for classical and regional French cakes and desserts
    • Introduction to the Fermented doughs
    • Boutique pastry; how to organize the production and presentation
    • Macarons and all their secrets (fillings-savory and sweet)
    • Classical French and European entremets
    • Introduction to confectionery (confiserie-sweet bonbons)
    • Introduction to the work of chocolate and its different applications and preparations (tempering-use-bonbons)
    • Pastry sophisticated decoration techniques
    • Presentation of the use of pastry techniques and doughs in savoury recipes
    • Initiation and introduction to catering; elaboration, preparation and presentation of a graduation ceremony buffet with cold and hot pastry chain works
    • Introduction to the superior level
  • 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
    Jul 10, 2024 - Sep 13, 2024 ( Standard , Morning , in Portuguese )
    Oct 2, 2024 - Dec 13, 2024 ( Standard , Morning , in Portuguese )
    Nov 4, 2024 - Dec 3, 2024 ( Intensive , Afternoon , in Portuguese )