Intermediate Pâtisserie Certificate

The development and perfection of essential artistic skills are the main focus of Intermediate Pâtisserie. During the three months of the course, you will:

• implement all the basic techniques learned and apply them to fundamental advanced pâtisserie and bakery preparation techniques including:
• chocolate piping techniques
• elementary cake decoration
• introduction to sugar work
• introduction to viennoiserie e.g. brioche, croissant
• developing chocolate skills
• classical French entremets
• introduction to hot and cold plated desserts
• French boulangerie techniques
• chocolate centrepiece skills
• tempering technique
• follow health, safety and hygiene regulations
• Food waste
• deepen your personal kitchen organisation and management skills.

Le Cordon Bleu’s unrivalled teaching methods are based on learning and understanding classical cooking techniques through practice and discipline, and once mastered, can be applied to any cuisine in the world. The Intermediate Pâtisserie Certificate combines demonstrations and hands-on practical classes in professionally equipped kitchens.

To enrol for this certificate you need to have succesfully completed Le Cordon Bleu's Basic Pâtisserie Certificate.

Qualification title: Le Cordon Bleu Intermediate Pâtisserie Certificate

SCQF level: 6

SCQF Credits: 19

This qualification is listed on the Scottish Credit and Qualifications Framework (SCQF) and has been independently credit-rated by the Scottish Qualifications Authority (SQA). Further information is available here. This gives assurance that the content of our qualifications are of a high standard, meeting the rigorous quality assurance requirements of a national awarding body.

For more information about accreditation and student visa sponsorship, visit our Accreditation and Educational Oversight page.