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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
    2018
    Jan 2, 2019 - Mar 23, 2019 (Standard)
    ₩ 7,140,000
    2019
    Mar 25, 2019 - Jun 15, 2019 (Standard)
    ₩ 7,140,000
    Jun 17, 2019 - Sep 28, 2019 (Standard)
    ₩ 7,140,000
    Sep 30, 2019 - Dec 21, 2019 (Standard)
    ₩ 7,140,000
    Jan 2, 2020 - Mar 21, 2020 (Standard)
    ₩ 7,140,000
    2020
    Mar 23, 2020 - Jun 13, 2020 (Standard)
    ₩ 7,140,000
    Jun 15, 2020 - Sep 26, 2020 (Standard)
    ₩ 7,140,000
    Oct 5, 2020 - Dec 24, 2020 (Standard)
    ₩ 7,140,000

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