Learn typical French bread making techniques and processes for making bread. Make specialty danish, regional and artisan breads and learn how to apply advanced yeast production methods.
What you will learn
Learn the techniques and processes for making bread found in typical French bakeries. Danish breads to regional rural bread making traditions to doughs using advanced yeast production methods are covered. The Bakery Diploma is earned when the student successfully completes the Basic and Advanced Bakery courses. The student will also receive a certificate for each course successfully completed.
Who is the course for?
Prospective students must be a minimum of 18 years of age, and must have completed high school or equivalent. No prior culinary experience is required.
Through the thorough testing and training by Le Cordon Bleu Seoul, you can learn the Master Chefs’ know-how and skills who have experiences on world-stage level with our program. The interpretation will be provided for the smooth communication with the Chef, providing the best academic environment.