Intensive Bakery
Programme

This is a 10-days, 60-hours programme designed to teach you the secrets, recipes, and techniques of boulangerie under the guidance of Le Cordon Bleu Master Chefs.

Fundamental theories and concepts of bakery, including fermentation methods and production processes
Discussions about flour technology and the functions of ingredients such as wheat and yeast
Extensive descriptions about baking processes
Classical bread shaping techniques for traditional French breads, such as Baguette, Fougasse, Couronne, Bordelaise and Pain d’Aix
Rustic French bread making, French-style country bread, rye bread, and sourdough bread
International breads, such as Focaccia, Ciabatta, Scones, Grissini, Stollen, Pumpernikel
Viennoiserie; such as Brioche, Kugelhopf, Croissant, Danish, Donut
Local breads, such as Pastry Pide, Lavash, Cereal Poğaça, Buttery Simit
Gluten-Free Whole Wheat Bread
Applied health and safety

*Recipes shown during the course will be done in pairs.

Weeks/Hours	Tuition for International Students
10 Days / 60 Hours	4.250$

Pre-registration Payment
500$

New Term
New term dates will be announced.

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Intensive Bakery
Programme

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Başvuru Formları

İletişim

Özyeğin Üniversitesi

Uygulamalı Bilimler Yüksekokulu

L'Atelier Bleu Restoranı

Sürekli Eğitim Fakültesi

Destekçilerimiz

SSS

Takip Et

Intensive Bakery Programme

Takip Et

Intensive Bakery
Programme