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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.

              Additional details

              • BASIC PATISSERIE
              • SUPERIOR PATISSERIE
              • REQUIREMENTS
              • TERMS DATES AND APPLY

                Term Dates & Prices

                Select a date
                2017
                Jan 2, 2018 - Mar 24, 2018 (Standard)
                ₩ 6,800,000
                2018
                Mar 26, 2018 - Jun 16, 2018 (Standard)
                ₩ 6,800,000
                Jun 18, 2018 - Sep 29, 2018 (Standard)
                ₩ 6,800,000
                Oct 1, 2018 - Dec 22, 2018 (Standard)
                ₩ 6,800,000
                Oct 1, 2018 - Mar 23, 2019 (Saturday)
                ₩ 6,800,000
                Jan 2, 2019 - Mar 23, 2019 (Standard)
                ₩ 6,800,000
                2019
                Mar 25, 2019 - Sep 28, 2019 (Saturday)
                ₩ 6,800,000
                Mar 25, 2019 - Jun 15, 2019 (Standard)
                ₩ 6,800,000
                Jun 17, 2019 - Sep 28, 2019 (Standard)
                ₩ 6,800,000
                Sep 30, 2019 - Dec 21, 2019 (Standard)
                ₩ 6,800,000
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