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Intermediate Pastry

11 weeks • Certificate
Prerequisite: Basic Pastry
As you begin to master fundamental techniques such a making a pastry cream or genoise sponge, your proficiency will allow you to focus more on decoration. Intermediate pastry will also introduce you to gateaux, viennoiserie, restaurant desserts and more advanced chocolate work.
  • Refine artistic and decorative skills
  • Variations on restaurant desserts
  • Introduction to chocolate: tempering and dipping
  • Caramel, nougatine and sugar work
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