Like the Intermediaire Cuisine program, Intermediaire 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.
* Artistic and decorative skills
* Variations on restaurant desserts
Course fees: $7,650.00 CAD
Non-refundable application fee: $500.00 CAD
Course fees includes, tuition, all learning materials and student activities fees.
The Standard session is 11 weeks. It includes 10 weeks of classes plus 1 week of exams and graduation.