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A practical course where you will learn the techniques, bases and fundamentals with which you can prepare different types of bread. This course includes types, properties, combinations and applications of bread in different regions of France and the world.

The Diploma consists of 2 certificates, being: Basic Boulangerie and Advanced Boulangerie, each certificate has an average of 120 hours.

Key information

Duration
  • 6 months
Hours per week
  • 12-15 horas, approximately.
  • Morning Class - 01/08/2019 to 20/12/2019- Thursday and Friday from 07:30am to 02:30 pm
  • Afternoon Class - 01/08/2019 to 20/12/2019- Wednesday and Thursday from 03:00pm to 09:00 pm
  • Morning Class - 10/10/2019 to 03/04/2020- Thursday and Friday from 07:30am to 02:30 pm
  • Afternoon Class - 10/10/2019 to 03/04/2020- Wednesday and Thursday from 03:00pm to 09:00 pm
Price
  • R$ 50.000,00 + enrolment fee R$ 1.500,00*
* net value without local or international taxes
Items included
  • Uniform, learning materials and utensils kit
Payment method
  • Debit Card / Credit (at the Institute)
  • Bank Slip
  • Bank Check*

* Minimum quantity of students for opening class session.
* For payments with bank check, please contact the admissions department
* Installment Payment Plan available. The number of installments will be done according to the number of months of the course duration.

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
  • To get the Diplôme de Boulangerie, you will need to complete the 2 certificates: Basic Boulangerie and, Advanced Boulangerie.


COUSES AND PRICES

  • BASIC BOULANGERIE
    A practical course where you will learn the techniques, bases and fundamentals with which you can prepare different types of bread. This course includes the types, properties, combinations and applications of bread in different regions of France and the world. Upon completing this level you will be able to take the Advanced Boulangerie.
  • ADVANCED BOULANGERIE
    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.
  • DATES AND TERMS

    Term Dates & Prices

    Select a date
    2019
    Aug 1, 2019 - Dec 20, 2019 ( Standard , in Portuguese )
    R$ 50,000.00
    Oct 10, 2019 - Apr 3, 2020 ( Standard , in Portuguese )
    R$ 50,000.00
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