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The Art of Viennoiseries

During this three-day programme, participants perfect their viennoiserie skills.

At the end of the programme, participants will have learnt all the necessary techniques for improving their knowledge of the various traditional preparations. They will also make a selection of modern viennoiseries.

Key Information

Le Cordon Bleu Diplôme de Boulangerie or a professional experience in culinary arts

Course duration:
3 days, 21 hours
8:45 am - 4:45 pm (lunch: 1h)

Tuition fee:
The fees include welcome coffee, lunches and tastings.

Teaching Method:

Workshops with individual follow-up.
Classrooms are equipped with professional equipment.
A recipe book will be provided
to participants.

Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site. An apron, a tea towel, a hat and a cooler bag are given to each participant.

A Le Cordon Bleu participation certificate will be issued at the end of the training.

Teaching language:
This course is taught in French and consecutively translated into English.

This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute on request for all your external financing procedures.
This training is not eligible for the CPF Training Personal Account.

Personal funding:
Directly with the institute.

French employees:
Internship costs can be financed by your company's skills development plan. Contact your Human Resources department.

Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch.

Job seeker: This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute to register on the website linked to your region for funding by Pôle Emploi.

Programme details

  • Educational Objectives
    • Manage the fermentation and cooking of products
    • Discover and work on new flavors and textures
    • Mastering the making of creamy inserts
  • Operational Objectives
    • Initiation to filling and assembling viennoiseries
    • Initiation to the latest techniques of implementation of viennoiserie recipes


  • Course content
    • Croissant
    • Bicoloured flower
    • Lemon & strawberry delight
    • Crisp pineapple
    • Raspberry smile
    • Normandy surprise
    • Capuccino
    • Briochon with citrus
    • Bounty
    • Brioche macaronnade with lemon
    • Prune delight
    • Small Parisian brioche
    • Vendeen brioche
    • Large crown
    • Natural folded brioche
    • Folded brioche with praline
    • Small folded brioche knots
  • Dates and tuition fees
    Sorry. The information is not available at the moment.
  • Statistics

    Attendance rate: The attendance rate for this course was 100% in 2021

The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.

Last page update in August 2023.