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Advanced Bakery Certificate

Tokyo

【NOTICE】Le Cordon Bleu Japan will be closing its Bakery Programme by June 30th 2020.
Le Cordon Bleu remains devoted to the teaching of Bakery, notably in our Paris and Shanghai campuses. Please kindly reach us at: 
tokyo@cordonbleu.edu

Advanced Boulangerie Certificate allows students to advance their knowledge and techniques learned in the Basic program and study bakery from a more professional perspective focusing on advanced methods of fermentation.

Programme Details

  • Course Structure

    Advanced Bakery Certificate : 120 hours

    Advanced Boulangerie Certificate allows students to advance their knowledge and techniques learned in the Basic program and study bakery from a more professional perspective focusing on advanced methods of fermentation.

    Core Objectives
    Demonstrate advanced bakery preparations and techniques including:

    • Cultivation of leaven, liquid leaven and feeder schedule
    • Autolyse technique
    • Poolish technique for all categories of bakery
    • Bassinage technique
    • Machine techniques
    • Improve basic techniques of weighing, shaping, putting in the oven
    • Make different variations of baguettes tradition
    • Utilization of various flours including buckwheat, rye, etc.
    • Different types of tourage
    • Regional viennoiserie (sweet and savory)
    • Working a dough with French regional products added
    • Make snack products
    • Baking techniques using molds
    • Decorative bread pieces
    • Planning and preparation of bread buffets
    • Meet health, safety and hygiene regulations
    • Establish personal bake-house organization skills to work in a team
  • Who is the programme for?
    Prerequisite: Basic Bakery Certificate
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