Intensive Bakery

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 boulangerie, including fermantation methods and production processes,
  • Discussions about flour technology and the functions of ingredients such as wheat and yeast,
  • Extensive descriptions about baking processes,
  • Applied health and safety,
  • Classical bread shaping techniques for traditional French breads, such as baguette, spiced bread, ‘fougasse’, ‘fendu’, ‘tordu’, ‘tabatière’, ‘auvergnat’, ‘fleur’, ‘couronne Bordelaise’ and ‘pain d’Aix’,
  • Rustic French bread making, French-style country bread, rye bread, and sourdough bread,
  • International breads, such as Focaccia, pizza, and scones
  • Enriched breads, such as Brioche
  • Laminated and fermented dough, such as Viennoiserie
  • Artisan breads, such as Kugelhopf
  • Gluten-Free Whole Wheat Bread
Weeks/Hours Tuition for International Students
10 Days / 60 Hours 2.750$
Starting Date End Date
September 2, 2019 September 14, 2019