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During this Certificate, you will make breads with longer fermentation periods, while learning techniques like petrissage (kneading) and façonnage (molding).

You will learn the process to make natural yeast, base of polish mass and for each class, the combination of breads and assorted small and large Viennoiserie is presented. This is the last level for you to conquer the Boulangerie Diplôme.

Key information

Duration

  • 3 months

Hours Per Week

  • 12-15 hours approximately
  • 18/10/2019 to 01/02/2020- Morning-  Friday and Saturday from 07:30am to 02:30pm
  • 14/10/2019 to 19/12/2019- Afternoon- Monday and Tuesday from 03:00pm to 09:30pm

Price
  • R$ 13.500,00 + R$ 1.500,00*
* Net value without local or international taxes
 

Items included
  • Learning materials and utensils kit
Payment method
  • Debit / Credit Card (at the Institute)
  • Bank Slip
* Minimum quantity of students required for opening classes
* Installment Payment Plan available. The number of installments will be done according to the number of months of the course duration. The card tax will be added to the total value of the purchase.


Limit for payment
  • Please note that all applicants requiring a general student visa or doesn’t have done the full balance payment fees (application fee, minimum payment of 10% and remaining course fee) must be done (04) four weeks before the course starts.
Entry requirements
  • This is the last step to obtain the Boulangerie Diplôme. To enrol for this certificate, you will need to complete the Basic Boulangerie Certificate at first.

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