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
The new term dates will be announced.

Özyeğin Üniversitesi Çekmeköy Kampüsü Nişantepe Mah. Orman Sok. No:33 Çekmeköy/İstanbul

Phone: +90 216 564 9398

E-Mail: [email protected]

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Intensive Bakery
Programme

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Özyeğin University

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L'Atelier Bleu Restaurant

Sürekli Eğitim Fakültesi

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Intensive BakeryProgramme

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Intensive Bakery
Programme