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 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 3.250$


Pre-registration Payment

Starting Date

Summer Term: 17 July - 28 July 2023

Fall Term: 11 September- 22 September 2023

Application Form