Intermediate-level Cooking Skills and Pastry Courses
Intermediate Cuisine is a full-time course that introduces you to classic French regional dishes and European cuisine techniques, through which you will apply the techniques introduced during the Basic Cuisine certificate course.
Through practice and repetition, you'll begin to perform tasks instinctively and with greater ease. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate, and become more menu-oriented, incorporating elements such as planning and timing.
Intermediate Cuisine is the second step in completing your Diplôme de Cuisine.
During Intermediate Pâtisserie you will begin to master fundamental techniques, such as making a génoise sponge. As your techniques improve, so will your dexterity and time management, giving you the confidence to explore more challenging decorations.
You will also be introduced to sugar work and more advanced chocolate work, developing skills such as chocolate piping and casting, and preparing restaurant-style desserts. Under the guidance of our chefs, you are able to develop essential artistic skills.
Intermediate Pâtisserie is a full-time course and is the second certificate needed to complete our renowned Diplôme de Pâtisserie.
The combination of these certificates is the second step towards completing your
Grand Diplôme®.
4 intakes each year: Winter, Spring, Summer or Autumn
Key information
Duration:
- 3 months | 1 term (standard)
Price:
Certificate fees include: ingredients, uniforms, knife kit, learning materials
Hours per week: approximately 32 to 39 hours
Entry requirements: evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.
Please note that in order to successfully complete our Intermedia Cuisine and Pâtisserie Certificates, students will be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, handle beef or pork derivatives and alcoholic beverages within a culinary context.
Please note: applications requiring a visa can close up to 12 weeks before the course start date.
