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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 traditional boulangerie techniques.

Throughout the training programme, participants learn to work with different kinds of dough (soft, bâtarde, and firm) whilst using several working methods such as a poolish (a type of prefermentation), and natural leaven.

Key Information

Prerequisites: A first 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 - 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)



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
    • Understand new professional baking techniques
    • Master the manufacturing steps depending on the product
    • Manage the fermentation and cooking of products
    • Practice professional gestures
  • Course content

    Discussed subjects :

    • Stages of breadmaking
    • Pouring water temperature
    • Baguettes and rolls
    • Whole wheat bread
    • Country bread on fermented dough
    • Baguette tradition on poolish
    • Viennese baguette
    • Nutritional seed bread
    • Brié bread
    • Viennese bread with nuts and raisins
    • Cheese and cumin bread
    • Rye bread
    • Sourdough Auvergne rye pie
    • Country bread on natural sourdough
    • French tradition baguette in bac pointing

    Indirect working methods:

    • Poolish
    • Natural leaven
    • Fermented dough

    Different kinds of dough:

    • Sweet dough
    • Batard dough
    • Firm dough

    Fermented dough and elaboration of a liquid leaven

    Hand kneading method

  • Dates and tuition fees

    Term Dates & Prices

    Select a date
    2021
    Sep 29, 2021 - Oct 1, 2021 ( Standard , in French )
    € 1,350.00
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