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At this advanced stage, the focus will be artisan boulangerie techniques where students will develop their knowledge of the interrupted baking process and the use of natural levain. All techniques learnt will be applied in a commercial bakery environment to learn about the best equipment to maximise production of quality end products. Whilst mastering these delicate techniques students will work on creative decorative pieces and explore international breads, large variety of flours and gluten free alternative.

Nutritional contents of bakery items produced will be imparted and they will be made aware of allergens and food intolerances. Principles of running and managing a small business with costing and marketing knowhow will be taught at this stage. 

2 intakes each year:  July & October

Key Information:

Duration: 4.5 months

Entry requirements: Basic Boulangerie Certificate

Please contact our counsellors (WhatsApp: +6019-305 2586 or email to malaysia@cordonbleu.edu) for the intake dates and details for international students.

Programme Details

    • Highfield level 2 & 3 international award in developing a positive food safety culture (external award), Food Safety Level 2 & 3
    • Boulangerie Skills 2
    • Bread, puff & croissant preparation
    • Danish pastry preparation
    • Bakery product innovation
    • Bakery product control
    • Bakery production stock control
    • Bakery administrative functions
    • Bakery product costing
    • Establish personal kitchen organization and management skills
    • Food & beverage service principles and catering 2
    • Professional Development workshop 2

    This programme is primarily for individuals ultimately wishing to become high end professional chefs or restaurateurs and who wish to develop advanced culinary skills by studying with a renowned culinary training organization.

    It is not necessary to have prior culinary training or experience to join the programme, but the passion and commitment to learn from expert international chef instructors and to create the finest dining experiences are essential.

    Graduates will gain the French qualification of a Advanced Bread Baking certificate which is recognized worldwide

Term Dates & Prices

Select a date
Feb 17, 2025 - Jun 13, 2025 ( Standard , in English )

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