Certificate in Intermediate Pastry

In the Pastry Intermediate Certificate of Le Cordon Bleu Madrid the level of difficulty increases and aspects such as creativity and decoration of desserts acquire a more important role, after the development of the taught techniques and the elaboration of the classic cakes in the basic level. To complete the certificate, the students must demonstrate the learnt techniques in a buffet that includes chocolates and petit fours in addition to cakes. Language: Spanish // English (simultaneous translation system through earphones)

Programme-specific requirements recorded in SIT Connect.

• You must have completed and passed the previous level (the Basic Certificate) at a Le Cordon Bleu school, or have the Basic Certificate validated: applicants with a university degree in culinary arts or more than 5 years of proven work experience in the discipline are assessed and interviewed by the school's chefs. Students continuing certificate by certificate notify the Admissions Department in writing, and places depend on availability. The general requirements also apply: at least 18 years old and Spanish or English (B2 level), checked in the admission interview.

The official programme record lists English. It does not publish a programme-specific minimum language-test score, so no score is invented here.

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Programme-specific document list.