Honoring French baking traditions while shaping the next generation of artisan bakers.

The Diplôme de Boulangerie is an intensive 3 months professional training program designed to provide a complete foundation in traditional and contemporary French bread-making.

The curriculum integrates both Basic Boulangerie and Advanced Boulangerie levels, have 240 hours in the program, combining theory lessons, chef demonstrations, and hands-on practice.

Upon successful completion of the final examination, students will be awarded the official Diplôme de Boulangerie and medal issued by Le Cordon Bleu Paris Headquarters, recognized worldwide for culinary excellence.