• To prepare modern and innovative ‘viennoiseries’: inverted puff pastry, twotone croissant…
• To discover regional specialties: ‘gâteau basque’, ‘cannelés’ from Bordeaux, Kouign-amann…
• To make Haute Couture layered cakes and tarts.
• To prepare traditional cakes with a modern twist: Paris-Brest, Saint-Honoré…
• To make ice creams, sorbets, and seasonal iced recipes.
• To discover confectionary-making: nougats, ‘pâtes de fruits’, marshmallows…
• To become familiar with the basics of bread-making: baguette, special breads…
• To improve chocolate-making skills: bite-sized chocolate bonbons, chocolate bars, modern chocolate decorations.

Daily management and organization module – continuation: working as a team, managing and monitoring the production and supplies, respecting the procedures and production methods, conserving and storing products.

A tour of a Parisian pastry shop, led by our Chef Instructors, will be included in your training program.

This Intermediate level and the acquisition of skills is validated with the successful completion of a mock exam and a final exam.