The Intermediate Pastry Program is designed for individuals who wish to elevate their pastry skills and deepen their understanding of classic and contemporary pastry techniques. It is also ideal for professional chefs and aspiring pastry chefs looking to advance their careers and specialize in pastry production and operations.
Introduction
Cream Cakes, Classic Cakes and Entremets: Preparation of basic sponge bases, flavor and texture combinations of cakes, preparation of butter creams and shiny glazes, velvet spray technique and decoration.
Decoration: Basic, classic and modern pastry decorations, handling and storage of decorations at ideal temperature.
