Intensive Bakery
Intensive Bakery
Programme
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
*Recipes shown during the course will be done in pairs.
| Weeks/Hours | Tuition for International Students |
|---|---|
| 10 Days / 60 Hours | 4.250$ |
|
Pre-registration Payment |
|---|
| 500$ |
| New Term |
|---|
|
13 January - 24 January 2025 |