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Dive into the wonderful world of viennoiserie and boulangerie during this NEW, four-week short course at Le Cordon Bleu Brisbane.

Guided by our expert lecturers, you will discover the art and science behind making French bread and pastries. From pain au chocolat to baguettes and croissants, come and learn the tricks of the trade with specialist techniques used in bakeries and pâtisseries all over the world.

Term Dates & Prices

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Sep 10, 2024 - Oct 11, 2024 ( Standard , in English )

Examples of what you could learn:

Course structure is indicative and may be subject to change

A taste of what's to come...

Discover the French’s secret to all things light, airy and deliciously buttery. During this comprehensive course, you will create 20 different types of baked goods including brioche, puff pastry, Danishes, croissants, pain au chocolat, almond croissants, babka, sandwiches, focaccia, fougasse and baguettes.

In the Viennoiserie segment, you will understand techniques including lamination of croissant dough and puff pastry, temperature control, proving, shaping and decorating. For the Boulangerie section, you will master kneading, learn about fermentation, shaping, and baking.

But that’s not all ! We’ll also teach you how to make an assortment of fillings, pastry cream, almond cream, caramelised apple and savoury fillings. Are you ready to take the whisk ? Enrol now to secure your spot !