Course Overview

A unique range of courses aimed at teaching French, international and artisan bread techniques, whilst applying yeast production methods.


Kitchen, bakery, confectionary

Study Mode

Full Time

Entry Requirements

SPM/UEC/A-level credit in English


Considered today as the largest network of culinary and hospitality institutes, we can be found around the world in some of the most innovative and dynamic cities.

Open day

March, June & December

Intake Date

January, April, July, October