Basic Boulangerie Certificate

SÃO PAULO

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.

Key information

Duration
  • Standard: approximately 2 months
Hours per module
  • Standard: approximately 120 hours
Price
  • R$ 22.200,00 + enrolment fee R$ 2.300,00
Items included
  • Uniform, learning materials and utensils kit
Payment method
  • Debit Card / Credit (Visa, Master and American Express)
  • Bank transfer
  • Bank slip
  • Pay in person
* Minimum amount of students required for opening classes

* Card installment and Bank slipwill be done according to the number of months of the course duration.
*Special conditions for alumni
*For more details on payment terms, contact us +55 11-3185-2500 (option 1)

Limit for payment

  • All applicants who need a student visa or who have not paid the full balance (registration fee, minimum 10% payment and remaining amount of the course) must take place no later than six weeks before the start of the course .

Entry requirements
  • There is no requirement for prior knowledge about gastronomy. Only the requirement of the High School Degree or equivalent document.

Courses & Prices

  • Detail Programs
    • Hygiene standards for boulangerie
    • Prevention course of work risks
    • Operation of boulangerie laboratory and equipment
    • Handling, maintenance and use of the boulangerie equipment
    • History of boulangerie around the centuries, worldwide
    • Boulangerie pastry terms (technical, history, anecdotes)
    • Theoretical classes and introduction to the professional world
    • Bases and fundamentals in French boulangerie
    • Presentation and working with different types of flours used in France and Europe
    • Preparing and using natural yeasts: liquid and solid
    • Working with the basics of pre-fermentation
    • Techniques for kneading doughs manually
    • Initiation to viennoiseries
    • Making traditional French breads
  • WHO IS THE PROGRAM FOR?
    This course is for beginners who want to learn the Basic Boulangerie techniques. No previous experience is required.
  • WHAT ARE THE ENTRY REQUIREMENTS?
    There is no requirement for prior knowledge about gastronomy. Only the requirement of the High School Degree or equivalent document.
  • WHAT QUALIFICATION WILL I GAIN?
    The Basic Boulangerie is the first level of Le Cordon Bleu Boulangerie Certificates. After completing the Advanced levels, you will be prepared to obtain the Boulangerie Diplôme.
  • TERMS DATES AND prices

    Term Dates & Prices

    Select a date
    2026
    May 4, 2026 - Jul 7, 2026 ( Standard , Morning , in Portuguese )
    24,500.00R$
    Aug 13, 2026 - Oct 30, 2026 ( Standard , Evening , in Portuguese )
    24,500.00R$
TOP
TOP
Le Cordon Bleu
Corporate
Boutique
Portals
Le Cordon Bleu São Paulo
Natingui Street, 862 1st Floor, Vila Madalena
São Paulo , SP ,  05443-001
Brazil
+55 11 3185-2500
Campuses in Europe & Middle East
Campuses in The Americas
Campuses in Oceania
Campuses in Asia
Le Cordon Bleu International

Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.