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The 7-Weeks Boulangerie Short Course introductory aims to guide students and professionals basic skill of bread baking. This hands-on course of 6 hours a week will focus on all aspects of making artisan breads and pastry items. 

Chef Thierry Lerallu, Le Cordon Bleu Pastry & Boulangerie Chef Instructor, will present the fundamentals of baking delicious breads and provide direct guidance to students. The classes focus on basic knowledge, methods and techniques required to start up a bakery business and career as a baker.

4 intakes each year: January, April, July or October

Key Information

Duration: Seven (7) weeks - every Saturday
Total Hours: 42 Hours
Hours per day: Six (6) Hours, 9:00 a.m.-3.30 p.m.(30min breaks)
27 January - 24 March 2018
28 April - 09 June 2018
21 July - 01 September 2018
20 October - 01 December 2018
Price: RM6988
* Certificat de Boulangerie will be awarded upon completion of the short course.


DAY 1:
  • Soft Roll With Sesame
  • Hazelnut Bread
  • Baguettes with poolish
  • Country Bread
DAY 2:
  • Croissant
  • Almond Croissant
  • Kranz Bread
  • Berliner
DAY 3:
  • Wholemeal Sandwich Bread
  • Coconut And Peanut Roll
  • Florentine Bar
  • Sundried Tomato Focaccia
DAY 4:
  • Crown Bread
  • Kouglof with almond
  • Chocolate Danish
  • Raisin Danish Roll
DAY 5:
  • Tiger Bread
  • Walnut Bread
  • Individual Brioche A Tete
  • Berliner
DAY 6:
  • Panini Bread
  • Flame Quiche
  • Pizza Pie
  • Traditional Baguette
DAY 7:
  • Reversed Puff Pastry
  • Apple Puff Pastry Slice
  • Chouquette
  • Vendeen braided Brioche


  • Course structure
    • Learn to work with the different types of flour used in France
    • Learn the different techniques for kneading dough, manually and mechanically
    • Learn to make soft and hard breads
    • Be introduced to boulangerie pastries
    • Introduction to working with doughs made with a fermented dough starter and "poolish" (a type of pre-fermentation)
  • Term Dates & Apply
    Sorry. The information is not available at the moment.