Boulangerie Diploma - Le Cordon Bleu Madrid

The hands of the artisan along with the heat of the oven create the bread which graces the table of numerous homes. The mixture of everyday ingredients such as cereal, water, salt and yeast has proved to be essential for the development of cultures from all over the world over the centuries.

However, nowadays, bread has moved from being a staple to becoming the main actor of many gastronomic proposals.

For this reason and in order to meet the increasing demand for fresh artisan products, Le Cordon Bleu Madrid has designed the “Diploma on High Bakery”: a program in which the techniques and new technologies go hand in hand to improve and professionalize the relevant processes, thus maintaining the full tradition of the profession.

This program proposes a journey throughout the essential raw materials and techniques of the high bakery and the fine pastry. The Diploma starts with the “Fundamentals of High Bakery”, a program dealing first with the study of cereals, flours and fermenting agents. The student will be introduced into the elaboration process, from the elaboration of natural yeasts to the baking of the crustiest breads.

Fine and delicate, the viennoiserie will reveal the technical demand necessary for the elaboration of each of its works, through the creation of classic French products such as the croissants, the brioches or the pain au chocolat.

Apart from kneading, fermentation and baking techniques, the students’ training will be immersed in the elaboration of basic sauces and creams, such as the seasoning for pizzas or the filling creams for fine pastry.

Through the workshop methodology, the students will achieve a solid understanding of the Fundamentals of High Bakery and the professional terminology, thus being able to consolidate their knowledge with the program “Advanced Haute

Basic Boulangerie (120 hours)

Diploma

Advanced Boulangerie (120 hours)

Basic Boulangerie A 10-week program (120 hours) during which the student will have weekly sessions.

Forthcoming opening of the courses April: from the 31st March to the 30th June 2014.

Advanced Boulangerie A 10-week program (120 hours) Dates and tuition fees of the course to be determined

Reservation fee The amount corresponding to “Place reservation” is not refundable. It will have to be paid within 10 days following after the date in the admission letter to guarantee your place. This reservation will not be effective until the desposit is made and the proof of payment is provided. Only those students who have received an admission letter can make a reservation. Those reservations not meeting this requirement will not be taken into account.

July, September and October: dates to be determined.

Tuition fees of Basic Boulangerie Place reservation Enrolment Total amount

500 € 4.200 € 4.700 €

Registration The registration fee should be paid up to 8 weeks before the beginning of the course to guarantee the place. These prices are updated annually, the new rates applying to the programs starting in January of the next year.

Campus Universidad Francisco de Vitoria Ctra. Pozuelo-Majadahonda KM. 1,800 路 28223 Pozuelo de Alarc贸n, Madrid, Spain T: +34 91 715 10 46 路 www.lcbmadrid.com 路 madrid@cordonbleu.edu All rights reserved. This document is not contractually binding. It was printed in 2013 and may be subject to changes without prior notice.