Devote more time to decoration and presentation of your cakes

Pâtisserie Intermédiaire is based on practice and repetition. As students master important techniques such as making a sponge or bavarian cream, students become more efficient.

The Intermediate Module:

• Artistic decorative skills
  • Learn fine line and border piping and extension work using Royal icing
    
• Variations on restaurant desserts
  • Learn to prepare frozen desserts such as ice cream & sorbet and other cream and custard filled desserts
    
• Miniaturization - sweet petits fours
  • Learn the art of miniaturization and sweet petits fours
    
• Classic and contemporary presentations
  • Discover classic and contemporary presentations
• Bavarian creams & mousses
  • Learn to create delectable Bavarian creams and mousses found in typical french pastry shops
    
• Caramel & nougatine
  • Use caramel and nougatine to assemble and decorate croquembouche
    
• Chocolate work
  • Develop chocolate hand tempering & dipping skills