Overview
Over one and a half days at Le Cordon Bleu London you will discover how to bake classic French bakery items such as baguettes, rye bread and pain epis.
You will learn a variety of techniques used in bakery production, including use of fresh yeast, how to use different types of flour and professional equipment.
Outcomes
At the end of the Artisan French Baking course you will have made a selection of beautiful artisan bakery items to enjoy at home.
Programme Structure
In this course you will make:- Liquid pre-fermentation (for use after class)
- 3 x traditional baguettes
- 4 x filled epis
- 3 x confit garlic and rosemary fougasse
- 2 x pain de siegle (rye bread loaves, boule and pave shape)
- 2 x pain complete (wholemeal bread loaves, batard and scored shape)
Key information
Duration
- Full-time
- 2 days
Start dates & application deadlines
- StartingApply anytime.
- StartingApply anytime.
- StartingApply anytime.
Language
English
Delivered
On Campus
Campus Location
- London, United Kingdom
Disciplines
Culinary Arts View 58 other Short Courses in Culinary Arts in United KingdomWhat students do after studying
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Academic requirements
We are not aware of any specific GRE, GMAT or GPA grading score requirements for this programme.
English requirements
We are not aware of any English requirements for this programme.
Other requirements
General requirements
What you need to bring:- Sensible, flat-soled shoes. Open toes are not advised
- Tupperware to transport your products home
Tuition Fees
Tuition fees are shown in and the most likely applicable fee is shown based on your nationality.
-
International Applies to you
Applies to youNon-residents345 GBP / full≈ 345 GBP / full -
Domestic Applies to you
Applies to youCitizens or residents345 GBP / full≈ 345 GBP / full
Additional Details
- 345£ - 355£
Living costs
London
United Kingdom
1137 - 2157 GBP / month
The living costs include the total expenses per month, covering accommodation, public transportation, utilities (electricity, internet), books and groceries.
Funding
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