Pâtisserie Intermédiaire

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

  • Introduction to viennoiserie

Learn to prepare croissants and brioches, pain au chocolat and danish pastries and others

  • Intermediate level of boulangerie

Continue with refining the boulangerie techniques

Program taught in:
  • English

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Last updated September 20, 2019
This course is Campus based
Start Date
11 weeks
9,900 CAD
domestic fee. $10,350.00 international course fee.
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