Course Information

• Course Term: 
  • 2025 1st December ( First day of the school ) 
  • 2026 10th April, 10th July, 12th October ( First day of the school ) 
• Tuition Fee: NTD 442,250 (Cost includes application fee NTD 8,000, Uniform, Knif set, supplies needed for the course)
• Study Load: Full-time (4~5 days per week, 6 hrs per day)
• Teaching Language: Chinese with on-site English translator
• Entry Requirements: 
  • Age: 18 years old and above
  • Language level: Able to communicate in Chinese or English 
  • Personal Resume
  • Motivation Letter

Basic Boulangerie

Build a solid foundation in authentic French bread-making techniques. Students will explore fundamental dough preparation, fermentation principles, and temperature control to master the core skills required of professional bakers.

Key Topics:

• Traditional French breads (baguette, country Bread, brioche)
• Introduction to laminated doughs: croissant and Danish pastry
• Fundamentals of dough fermentation and gluten development
• Baking theory and ingredient science.

Advanced Boulangerie

Take your baking expertise to the next level through creative craftsmanship and advanced technical precision. Students will master long fermentation, sourdough bread, and artistic bread-making, developing a professional mindset toward innovation and quality.

Key Topics:

• Sourdough breads and long fermentation techniques
• Artistic and decorative bread-making
• High-hydration doughs and specialty production methods
• Competition-level presentation and bread design

Extended Learning & Career Opportunities

• Short Courses: Introductory workshops designed for baking enthusiasts to experience Le Cordon Bleu’s teaching approach.
• Guest Masterclasses: Periodically featuring world-class guest bakers and international competition champions.
• Career Pathways: Graduates pursue careers in hotel bakeries, artisan boulangeries, pâtisseries, or international culinary establishments.
• Le Cordon Bleu Kaohsiung Advantage: The only internationally certified boulangerie diploma program in Southern Taiwan, blending French craftsmanship with local culture.

Suitable for

• Aspiring professional bakers
• Culinary and pastry professionals seeking to advance their skills
• Entrepreneurs aiming to launch a bakery or café brand
• Individuals pursuing an internationally recognized baking qualification.