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Basic 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

The Basic Boulangerie certificate is designed to give students a strong foundation on which to build their bakery skills and knowledge.

Programme Details

  • Course Structure

    Basic Bakery Certificate : 120 hours

    The Basic Boulangerie certificate is designed to give students a strong foundation on which to build their bakery skills and knowledge.

    Core Objectives:
    Demonstrate basic bakery preparations and techniques including:

    • Ingredient functionality including flour technology, yeasts, grains, sugar, salt, milk powder, malt, gluten powder.
    • Introduction to regional breads including couronne bordelaise.
    • Mixing and kneading techniques by hand and machine.
    • Classic façonnage techniques including boulage and tressage.
    • Typical/traditional French breads – e.g. baguette tradition, bread shaped like an ear of wheat, fougasse.
    • Special French breads including rye bread, wholewheat bread.
    • Different types of fermentation (including poolish, fermented dough) and baking processes.
    • Viennoiseries - including croissant, brioche, milk bread, couque, etc.
    • Decorative bread techniques - pâte morte, surprise bread.
    • Follow health, safety and hygiene regulations.
    • Develop bake-house organization skills
  • Who is the programme for?
    Prerequisite: None
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