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During this three-day programme, participants perfect their traditional boulangerie techniques. Throughout the training programme, participants learn to work with different kinds of dough whilst using several working methods such as a poolish (a type of prefermentation), and natural leaven.

Key Information

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

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

Tuition fees:
€1,280
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 offered 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.

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.
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.

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

    Leavens

    • Preparation of a cocoa liquid leaven
    • Preparation of a poolish
    • Fermented dough

    Breads

    • Nutritional bread
    • Sweet potato and mixed grain bread
    • Bread using long fermentation
    • Vegetable and pulse bread
    • Blueberry bread using poolish
    • Country-style bread with dried fruit using cocoa liquid leaven
    • Stone ground bread using cocoa liquid leaven
    • Comté and cumin bread with poolish
    • Purple potato purée and carrot bread using poolish
    • Nutritional bread with mixed grains using poolish
    • Rye bread using stiff leaven
    • Country-style bread (cold bulk fermentation) using liquid leaven
    • "French tradition” baguette using liquid leaven
    • Country-style bread with whole wheat flour and malt
    • Beaucaire bread
  • Dates and tuition fees

    Term Dates & Prices

    Select a date
    2022
    Jun 20, 2022 - Jun 22, 2022 ( Standard )
    € 1,280.00
    Sep 28, 2022 - Sep 30, 2022 ( Standard )
    € 1,280.00
  • 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 on 16/12/2021
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