At this advanced stage, the focus will be artisan boulangerie techniques where students will develop their knowledge of the interrupted baking process and the use of natural levain. All techniques learnt will be applied in a commercial bakery environment to learn about the best equipment to maximise production of quality end products. Whilst mastering these delicate techniques students will work on creative decorative pieces and explore international breads, large variety of flours and gluten free alternative.
Nutritional contents of bakery items produced will be imparted and they will be made aware of allergens and food intolerances. Principles of running and managing a small business with costing and marketing knowhow will be taught at this stage.
2 intakes each year: July & October
Key Information:
Duration: 4.5 months
Entry requirements: Basic Boulangerie Certificate
Please contact our counsellors (WhatsApp: +6019-305 2586 or email to malaysia@cordonbleu.edu) for the intake dates and details for international students.
