Pastry Intermediate Certificate

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. School cycles for this Certificate are in January, April, July and August. The development of the techniques taught and the elaboration of traditional desserts in the Basic Certificate level allow students to approach high confectionery and work in the preparation of modern cakes. The level of difficulty increases and aspects such as creativity and decoration of the desserts acquire more importance. To complete the certificate, students demonstrate what they have learned in a buffet that includes, in addition to the cakes, chocolates, and desserts. This Certificate is given 2 days a week 6 hours per day

The total price includes:

  • Ingredients
  • Recipe
  • Intermediate Pastry Certificate
Program taught in:
English
Spanish

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