The 7-Weeks Boulangerie Short Course introductory aims to guide students and professionals basic skill of bread baking. This hands-on course of 6 hours a week will focus on all aspects of making artisan breads and pastry items.
Chef Thierry Lerallu, Le Cordon Bleu Pastry & Boulangerie Chef Instructor, will present the fundamentals of baking delicious breads and provide direct guidance to students. The classes focus on basic knowledge, methods and techniques required to start up a bakery business and career as a baker.
4 intakes each year: January, April, July or October
Key Information
Duration: Seven (7) weeks - every Saturday
Total Hours: 42 Hours
Hours per day: Six (6) Hours, 9:00 a.m.-3.30 p.m.(30min breaks)
Dates:
27 January - 24 March 2018
28 April - 09 June 2018
21 July - 01 September 2018
20 October - 01 December 2018
Price: RM6988
* Certificat de Boulangerie will be awarded upon completion of the short course.
COURSE OUTLINE:
DAY 1:
- Soft Roll With Sesame
- Hazelnut Bread
- Baguettes with poolish
- Country Bread
DAY 2:
- Croissant
- Almond Croissant
- Kranz Bread
- Berliner
DAY 3:
- Wholemeal Sandwich Bread
- Coconut And Peanut Roll
- Florentine Bar
- Sundried Tomato Focaccia
DAY 4:
- Crown Bread
- Kouglof with almond
- Chocolate Danish
- Raisin Danish Roll
DAY 5:
- Tiger Bread
- Walnut Bread
- Individual Brioche A Tete
- Berliner
DAY 6:
- Panini Bread
- Flame Quiche
- Pizza Pie
- Traditional Baguette
DAY 7:
- Reversed Puff Pastry
- Apple Puff Pastry Slice
- Chouquette
- Vendeen braided Brioche
