Locations
Select a campus
Le Cordon Bleu
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes

              Campuses
              Profile

              The job of boulangerie chef after a formation

              Bakers, creative artisans who are devoted to their trade, make a point of sharing their know-how. Artistically and aesthetically skilled, they make a large quantity of breads and freshly baked pastries on a daily basis, providing the quality that demanding customers seek.

              Career and specialization

              There are a number of possibilities for those planning a career as a baker. Many recruitment opportunities exist in the industry, especially in artisan bakeries. This is also the case for industrial bakeries that are currently recruiting in ever increasing numbers. This is also the case for industrial bakeries that are currently recruiting ever increasing numbers of bakery Chefs to manage production and product quality. 

              A baker formed in bakery, who has gained enough experience, can also set up their own business by opening a bakery. Other, more unconventional opportunities also exist: instructor, test baker (testing flours in a mill for example), miller, ingredient producer, etc. Finally, a baker can also export their know-how outside of France; French bread has an excellent reputation in many countries.

              become a bakery chef

              A baker who owns their own bakery is, first and foremost, an artisan but must also be in full control of the management and accounting side that goes hand in hand with being a shopkeeper. Lastly, people and service skills are the keys to success in this industry. Our boulangerie training programme will enable you to learn all the skills a bakery Chef needs in order to manage their own business but also large-scale production.

              Become a bakery Chef: the tasks

              Constantly looking for new ideas, a baker makes different types of bread, from the most well known (baguette) to more special and fashionable breads (country bread, wholemeal, gluten-free and regional). Which bakery would be complete, however, without the eternal all-butter croissant? A bakery Chef also makes freshly baked pastries but, if they are specialized in the pastry field, they can also sell a variety of desserts.

              To achieve this, the baker must master the techniques and each step of the production process which are inherent to carrying out their job. There are, for example, to become a boulangerie chef, a number of different steps when making bread: preparing the leaven and the bread dough, manual or mechanical kneading, fermentation, shaping the dough and baking.

              become a bakery chef

              Although this constitutes the most important part of the job, a baker must also make sure that they are aware of the latest trends and their clients’ needs in order to constantly innovate. The job of boulangerie chef tends therefore to evolve in line with market needs and the modernization of equipment and techniques.

              The perfect rise

              This expertise is widely recognized in the artisan world. Boulangerie chef is a profession which is a labour of love and which requires great determination, but also the desire to share and to innovate. A baker must be focused, good with their hands, rigorous, creative and master all the technical aspects of the job.Becoming a baker and being trained in all the boulangerie techniques requires time, patience and a lot of experience.

              The qualities needed to become a baker

              technical know-how skilfulnessrigourservice mindedness

               

              Boulangerie chef working conditions

              The job of a baker is often devalued, working conditions are hard in a bakery, and weekends and bank holidays are frequently working days. A baker can work both night and day. On the other hand, as was stated earlier, the modernisation of equipment has allowed working hours to be reduced and the baker’s workload to be lightened.

              Do you want to become a baker? A Boulangerie Diploma, lasting 6 months, with a 2 month compulsory work placement, is available at Le Cordon Bleu Paris. To register, you must be at least 18 years of age at the beginning of the programme and have a baccalaureate or equivalent. Those having followed the boulangerie training programme can go on to work in a traditional bakery or production company. They can, for example, work as a baker and, once they have gained enough experience, open their own bakery or become a team leader or production manager. In France, a novice baker’s gross income is approximately €1500 per month which can increase if nights, Sundays and public holidays are worked. The monthly income for an artisan baker who owns their own business is estimated to be between €3500 and €4000.

              Learn all about the career of Le Cordon Bleu Paris Institute Chef Instructor Chef Boudot

              Chef Boudot

              Photo gallery - boulangerie chef

              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

              Le Cordon Bleu Paris Diplomas

              TOP