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3 months 20 classes

You learn cotemporary restaurant desserts; hot & cold restaurant desserts, including soufflé, contemporary cakes, tarts, and buches. Another important part in Superior level is the Art of chocolate; Mousse cakes, tempering of chocolates, hand-dipped & molded chocolates, mixing different chocolates and textures, chocolate boxes and flowers, sculpture and display. Also you are introduced to Artistic sugar creations.

Diplôme de Pâtisserie Details

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

    Term Dates & Prices

    Select a date
    2018
    Jan 2, 2019 - Mar 23, 2019 ( Standard )
    ₩ 7,460,000
    2019
    Mar 25, 2019 - Jun 15, 2019 ( Standard )
    ₩ 7,460,000
    Mar 25, 2019 - Sep 28, 2019 ( Saturday )
    ₩ 7,460,000
    Jun 17, 2019 - Sep 28, 2019 ( Standard )
    ₩ 7,460,000
    Sep 30, 2019 - Dec 21, 2019 ( Standard )
    ₩ 7,460,000
    Sep 30, 2019 - Mar 21, 2020 ( Saturday )
    ₩ 7,460,000
    Jan 2, 2020 - Mar 21, 2020 ( Standard )
    ₩ 7,460,000
    2020
    Mar 23, 2020 - Jun 13, 2020 ( Standard )
    ₩ 7,460,000
    Jun 15, 2020 - Sep 26, 2020 ( Standard )
    ₩ 7,460,000

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