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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)
              Dates:
              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.


              COURSE OUTLINE:

              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


              Details

              • 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

                Term Dates & Prices

                Select a date
                2018
                Apr 28, 2018 - Jun 9, 2018 (Standard, in English)
                MYR 6,988.00
                Jul 21, 2018 - Sep 1, 2018 (Standard, in English)
                MYR 6,988.00
                Oct 20, 2018 - Dec 1, 2018 (Standard, in English)
                MYR 6,988.00
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