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

Boulangerie Professional Development Innovation Certificate