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3 months 20 classes

Intermediate Pastry is based on practice and repetition. As you begin to master important techniques, such as making a sponge cake or a Bavarian cream cake, your proficiency will allow you to focus on the decoration and presentation of your cakes. You will also be introduced to the basics of chocolate-making, such as tempering and dipping, using caramel and nougatine, and preparing restaurant-style desserts.

Diplôme de Pâtisserie Details

  • Basic Pâtisserie
  • Superior Pâtisserie
  • Requirements
  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    2020
    Aug 10, 2020 - Oct 24, 2020 ( Standard )
    ₩ 7,140,000
    Oct 26, 2020 - Dec 31, 2020 ( Standard )
    ₩ 7,140,000
    Oct 26, 2020 - Mar 27, 2021 ( Saturday )
    ₩ 7,140,000
    Jan 4, 2021 - Mar 27, 2021 ( Standard )
    ₩ 7,140,000
    2021
    Mar 29, 2021 - Jun 19, 2021 ( Standard )
    ₩ 7,140,000
    Jun 21, 2021 - Oct 2, 2021 ( Standard )
    ₩ 7,140,000
    Oct 4, 2021 - Dec 24, 2021 ( Standard )
    ₩ 7,140,000
    Oct 4, 2021 - Mar 26, 2022 ( Saturday )
    ₩ 7,140,000
    Jan 3, 2022 - Mar 26, 2022 ( Standard )
    ₩ 7,140,000
    2022
    Mar 28, 2022 - Jun 18, 2022 ( Standard )
    ₩ 7,140,000
    Jun 20, 2022 - Oct 1, 2022 ( Standard )
    ₩ 7,140,000
    Oct 4, 2022 - Dec 24, 2022 ( Standard )
    ₩ 7,140,000

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