Like the Intermediate Cuisine program, Intermediate Pastry is based on practice and repetition. As students begin to master important techniques, such as making a sponge cake or a Bavarian cream cake, their proficiency will allow them to focus on the decoration and presentation of their cakes. Students will also be introduced to the basics of chocolate making, such as tempering and dipping, using caramel and nougatine, and preparing restaurant-style desserts.

Intermediate Pastry is the second step followed by superior in completing the Diplôme de Pâtisserie.