Boulangerie Professional Development Innovation Certificate

LE CORDON BLEU MALAYSIA
Course Details:
Date             : 24 July & 25 July, 21 Aug & 22 Aug, 11 Sep & 12 Sep, 2 Oct & 3 Oct, 6 Nov & 7 Nov 2023* 
Price            : 1 lesson (2 days classes)- RM2,500
                     : 3 lessons and above - RM2,300 per lesson
                     : 5 lessons (10 days classes) - RM10,800
Chef            : Chef Instructor of Le Cordon Bleu Malaysia 
Duration    : 75 hours of training* (Classes are conducted on Monday (9am-5pm) and Tuesday (9am-5pm) over 5 weeks

This course is open to: Chef de Partie, Sous Chef, Chefs from the industry and Le Cordon Bleu Alumni


*Dates are subject to change, payment for 1, 2, 3 or 4 lessons please whatsapp to 019-305 2586 or email to malaysia@cordonbleu.edu



Course Contents:
LESSON 1: Advanced Sourdough Baguette
• Fromentine
• Paysanne
• Tradition baguette
• Campaillette
• Sevaine
• Baguette Normande (AOC du Perche)


LESSON 2: Advanced Classical Leaven Bread
• Cristal bread High-hydration 106%
• Cider bread with hard leaven 
• Red wine sourdough bread with chorizo
• Rounded sourdough bread with beer starter
• Potato dry tomato pugliese  
• Blackcurrant sourdough bread


LESSON 3: Advanced Sweet and Savoury Bread with Japanese Influence
• Chocolate- cherry sourdough bread 
• Kabocha style mango bread  
• Shokupan 
• Pannetone with sweet leaven 
• Pumpkin melon pan 
• Baguette Apero


LESSON 4: Special Laminated Yeast Dough (part 1)
• Beetroot Croissant with raspberry inserts 
• Croissant pur beurre with levain
• Double XXL Chocolate danish
• Mango cheese cake brioffin
• Brownie
• Blackcurrant kulgehoff with guava crème brûlée
 

LESSON 5: Special Laminated Yeast Dough (part 2)
• Croissant with poolish starter 
• Caramelized chocolate puff danish
• Danish Feuillete with red fruits   
• Croquant Religieuse bun with green tea    
• Blackcurrant flowers milk bread
• Caramel chocolate brioche éclair 

Boulangerie Professional Development Innovation Certificate

Malaysia
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