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The Art of Viennoiseries


During this three-day programme, created by Chef Boudot, 2010 European Breadbaking Champion, member of the Culinary Academy of France and the Amicale Calvel, 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

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

Course duration: 3 days

Total hours:
21 hours + 1 hour for the distribution of participation certificates
Day 1, 2 and 3 – 8:45 am - 4:45 pm - lunch: 1h. Last day - 5 pm – 6 pm: Participation certificate

Tuition fee:
1 350
The fees include welcome breakfast, lunches and tastings. Utensils and equipment are loaned for the practical classes. Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site.

Teaching Method:
Workshop based with individual follow-up
Classrooms are equipped with professional equipment
A recipe book will be provided
to participants

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

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

Funding
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.
Le Cordon Bleu Paris institute is referenced in the Datadock (recognition of the quality of training)



Le Cordon Bleu Paris institute is referenced in the Datadock (recognition of the quality of training)



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.

In the context of partial unemployment, financing possible at 70% or 80% (long-term partial unemployment) within the framework of the FNE-Training system (agreement between your company and DIRECCTE).

Entrepreneur: Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch: OPCALIM / FAFCEA / AGEFOS PME / FAFIH

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
  • Course content
    • Croissant
    • Two-tone flower
    • Lemon / strawberry delight
    • Crispy pineapple
    • Raspberry smile
    • Small puff pastry buns in cubes
    • Norman surprise
    • Cappuccino
    • Citrus briochon
    • Bounty
    • Lemon macaronade brioche
    • Prune delight
    • Small head buns
    • Large crowns
    • Puff pastry brioche
    • Puff pastry brioche with pralines
  • Dates and tuition fees
    Sorry. The information is not available at the moment.
The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.
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