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Certificate

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: September.

Key Information

Duration: 8 weeks
Price: $4,500.00 USD
Days a Week: 3 days
Hours per Week: Approximately 24 hrs.
Teaching Method: Practical
Minimum of Students: 8 students per group
Maximum of Students: 12 students per group

Certificate Details

  • Includes
    • Ingredients
    • Recipe
    • Bakery II Certificate
  • School Cycles

    Term Dates & Prices

    Select a date
    2018
    Sep 3, 2018 - Oct 24, 2018 (Intensive, in Spanish)
    USD 4,500.00

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