Intensive Bakery
Programme
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This is a 10-days, 60-hours programme designed to teach you the secrets, recipes, and techniques of boulangerie under the guidance of Le Cordon Bleu Master Chefs.

  • Fundamental theories and concepts of bakery, including fermentation methods and production processes
  • Discussions about flour technology and the functions of ingredients such as wheat and yeast
  • Extensive descriptions about baking processes
  • Classical bread shaping techniques for traditional French breads, such as Baguette, Fougasse, Couronne, Bordelaise and Pain d’Aix
  • Rustic French bread making, French-style country bread, rye bread, and sourdough bread
  • International breads, such as Focaccia, Ciabatta, Scones, Grissini, Stollen, Pumpernikel
  • Viennoiserie; such as Brioche, Kugelhopf, Croissant, Danish, Donut
  • Local breads, such as Pastry Pide, Lavash, Cereal Poğaça, Buttery Simit
  • Gluten-Free Whole Wheat Bread
  • Applied health and safety
Weeks/Hours Tuition for International Students
10 Days / 60 Hours 2.750$
Starting Date End Date
January 6, 2020 January 17, 2020