Le Cordon Bleu Logo


During this Certificate, you will make breads with longer periods of fermentation, while learning techniques as petrissage (kneading) and façonnage (molding).

You will learn the process to make natural leavening, Polish mass base and for each class, it's presented the combination of breads and assorted small and big Viennoiserie.


We have 1 School Cycle in the year: August.


Key Information

Duration: 4 weeks
Price: $4,500.00 USD
Days a Week: 5 days
Hours per Week: Approximately 30 hrs.
Teaching Method: Practical workshop
Minimum of Students: 8 students per group
Maximum of Students: 12 students per group

Certificate Details

Information Request

Other Courses

Cuisine Diploma
Find out more
Pastry & Confectionery Diploma
Find out more
Wine & Spirits
Find out more