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Discover the art of artisanal bread-making through a comprehensive program that combines the foundations of traditional baking with advanced techniques, all in state-of-the-art kitchens. In this in-depth course, you’ll learn everything from basic dough preparation to slow-fermented breads, sourdough, viennoiserie, and rustic breads at a professional level.

 

We have 4 School Cycles in the year: January, April, July, and October.

 

Key Information

Duration Standard: 6 weeks approximately
Price: $5,000.00 USD (Tuition + Certificate Cost)
Days a Week Standard: 3 days
Hours per Week Standard: Approximately 18 hrs.
Teaching Method: Practical workshop
Minimum of Students: 8 students per group
Maximum of Students: 12 students per group

Certificate Details

  • Includes
    • 2 Complete Uniforms of Le Cordon Bleu
    • Ingredients
    • Recipe
    • Bakery Foundations Certificate
  • Admission Documents
    • Complete the Online Admission Application here
    • Photocopy of Birth Certificate
    • Digital Photograph
    • Curriculum Vitae or Resume
    • Valid Passport (for international applicants)
  • School Cycles

    Term Dates & Prices

    Select a date
    2025
    Oct 6, 2025 - Nov 19, 2025 ( Standard , Morning , in Spanish )
    5,000.00USD
  • Foundations of Bread Baking
    • The Foundations of Bread Baking Certificate marks the beginning of your journey into the artisanal world of boulangerie. You'll learn the essential techniques for making bread using just flour, water, salt, and a leavening agent.

      This course covers the types, properties, combinations, and applications of bread from various regions of France and around the world.

  • Advanced Bread Baking
    • During this certificate program, you will make breads with longer fermentation periods while learning techniques such as pétrissage (kneading) and façonnage (shaping). You will also learn how to create natural yeast and poolish (pre-fermented dough).

      In each class, you will be introduced to a variety of bread combinations, as well as both small and large assortments of viennoiserie.

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