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

You will learn the process for making natural yeast, Polish dough base and for each class, the combination of small and large Viennoiserie breads and assorted ones is presented. This is the last level for you to conquer the Diplôme de Boulangerie.

Important Information


  • Approximately 3 months

Hours a week

  • 14 hours approximately (Thursday and Friday from 7am to 2pm)

  • 10/16/2021 to 12/13/2021

  • R$ 14.175,00 + registration R$ 1.654,00*
* Net value without local or international taxes

Services included
  • Didactic material
Forms of payment
  • Debit card/credit
  • Bank payment slip
*These times may be altered according to course load requirements.
*Start and end dates are subject to change.
*Shifts are subject to a minimum number of students
*A card transaction fee will be added to the transaction.
* The installment payment will be made according to the number of months of the course.
  • All applicants who require a student visa or who have not paid the full balance (registration fee, minimum payment of 10% and remaining course fee) must do so at least four (4) weeks prior to the start of the course.

  • To register for this certificate, you will first need to complete the Basic Boulangerie Certificate.

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