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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.
Price
  • R$ 30.000,00 + 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
  • Bank Slip
* Timetable and hours are subject to change
* Start and end dates are subject to change
* Opening classes are subject to a minimum number of students according to Le Cordon Bleu rules
* Values ​​for 2020 terms may change.
* Card transaction fee will be added to the transaction.
* Installments available according to the duration of months of the course.


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
    2020
    Jan 13, 2020 - Jul 1, 2020 ( Standard , in Portuguese )
    R$ 30,000.00
    Jan 17, 2020 - Jul 4, 2020 ( Standard , in Portuguese )
    R$ 30,000.00
    Jul 17, 2020 - Dec 18, 2020 ( Standard , in Portuguese )
    R$ 30,000.00
    2021
    Jan 13, 2021 - Jul 1, 2021 ( Standard , in Portuguese )
    R$ 30,000.00
    Jan 15, 2021 - Jul 1, 2021 ( Standard , in Portuguese )
    R$ 30,000.00
    Jul 14, 2021 - Dec 17, 2021 ( Standard , in Portuguese )
    R$ 30,000.00
    Jul 16, 2021 - Dec 17, 2021 ( Standard , in Portuguese )
    R$ 30,000.00
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