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              Boulangerie Diploma presentation

              Developed by Le Cordon Bleu Paris, the Boulangerie Diploma trains future professionals and entrepreneurs in essential boulangerie techniques, as well as new trends in the field.

              The programme is based on understanding, learning and mastering boulangerie techniques. The training programme consists mainly of practical classes. Atotal of 610 hours of theory classes, conferences, boulangerie related visits and internship. The programme is divided into two levels: Basic and Advanced. There is a mandatory internship.

              This Boulangerie programme gives students all the necessary skills to work in a traditional boulangerie or in a production business, both in France and abroad. During this programme, students will:

              This Boulangerie programme is bilingual: taught in French and translated into English.

              4 intakes per year: January, March, July and September

              Key information

              Languages: French and English
              Duration: 8 months including a 2-month internship
              Price: 13 000 € (Tuition fees include student uniform and utensils)
              Hours per week: 12 to 18 hours
              Entry requirements: applicants must be at least 18 years of age and hold the equivalent of: High School Diploma (USA) (CAD) – High School Certificate (Japan) – GCSEs (UK) – Baccalaureate (France) or other.

              Boulangerie programme details

              • Boulangerie Programme structure
                The Boulangerie Diploma is divided into two levels: Basic and Advanced. There is a compulsory internship. A certificate is awarded for each level after successful completion of the practical exams. Students, having successfully completed their internship, will also be awarded the Diplôme de Boulangerie by the Fondation Internationale Le Cordon Bleu.

                BASIC BOULANGERIE CERTIFICATE


                To begin their training, students familiarize themselves with the equipment used in boulangerie. After an introduction to the rules of hygiene and baking, students will:
                • Learn to work with the different types of flour used in France
                • Learn the different techniques for kneading dough, manually and three different mechanical kneading methods
                • Make bread and viennoiseries (Danish pastries)
                • Be introduced to boulangerie decoration
                • Be introduced to working with doughs made with a fermented dough starter and a "poolish" (a type of pre-fermentation)

                ADVANCED BOULANGERIE CERTIFICATE


                Prerequisite: Basic Boulangerie Certificate Students will learn about different types of fermentation and how flavours develop in bread. Students will learn:
                • How to work with liquid and solid natural leavens
                • How to work with “farine de tradition” (Traditional flour as defined by French law)
                • How to work with puff pastry
                • How to make baguettes, brioches, croissants, beignets (fritters and doughnuts), turnovers and derivative products

                MANDATORY INTERNSHIP


                After successful completion of Basic and Advanced Boulangerie, students are required to carry out a 2-month internship in a boulangerie related business in France.
                In order to make the most out of this internship experience, students must speak and understand French.
              • Who is the Boulangerie Diploma for?
                • Anyone looking to acquire essential boulangerie theory and practical knowledge
                • Professionals looking for a career change who want to work in the boulangerie field
                • Anyone looking to work as a baker, whether as an artisan or as an employee in a boulangerie company
              • Career Opportunities

                After obtaining the Boulangerie Diploma, according to the student's level, possible career opportunities include:

                • Baker
                • Pastry Chef
                • 'Pastry Tourrier' (specialized in dough making)
                • Baker specialized in viennoiseries (Danish pastries)
                • Boulangerie Team Leader
              • Intake dates and apply

                Term Dates & Prices

                Select a date
                2017
                Jan 5, 2017 - Sep 9, 2017 (Standard)
                € 13,000.00
                Mar 28, 2017 - Nov 3, 2017 (Standard)
                € 13,000.00
              • Who are the teachers
                The Boulangerie Diploma is led and taught by Chef Instructor Olivier Boudot, 2010 European Boulangerie Cup Champion along with experts in the boulangerie field.

              Boulangerie Diploma video

              Boulangerie video

              Testimonials

              • Francesco boulangerie
                In 2016, I decided to retrain to enable me to move into a sector about which I am passionate: boulangerie. In order to be able to master the techniques for making traditional French bread and freshly baked pastries, it was essential for me to learn with an Institute which specialized in this field : Le Cordon Bleu. I want to reach the very highest levels of excellence in my aim to become a baker, and the quality of Le Cordon Bleu programmes is renowned around the world. The training and the instructors are recognized in their field, the infrastructure, the working conditions, the equipment, and the training programme, are better than those you find when preparing for a CAP boulangerie.
                FRANCESCO GIRALDI, Boulangerie Diploma 2015 - 2016

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