The Diplôme de Boulangerie at Le Cordon Bleu Taiwan-NKUHT is an intensive, 240-hour professional training program designed to provide a comprehensive foundation in traditional and contemporary French bread-making, as well as essential international baking skills. Blending theoretical lessons, expert chef demonstrations, and hands-on practical sessions, this curriculum is tailored for both aspiring bakery professionals and passionate baking enthusiasts looking to launch a successful career.
The Art of Boulangerie: Designed for true bread lovers, this comprehensive course covers a wide variety of baked goods. Students will master everything from classic French and international breads to artisan bakery items like croissants and danishes.
Comprehensive Progression: The curriculum seamlessly integrates foundational skills to advanced levels, ensuring a deep understanding of essential baking techniques and kitchen management.
Expert Guidance: Taught by experienced international bakery chefs, ensuring students learn global industry-standard skills and precision.
Upon successful completion of the final examination, graduates will be awarded the prestigious Diplôme de Boulangerie and medal issued directly by Le Cordon Bleu Paris Headquarters—a credential recognized worldwide for culinary and baking excelle
Duration: 3 months
Price: NTD 450,250 (Included 1time Application Fee:$8,000 and Uniforms and Knife kit Fee.)
Hours per week: Approximately 4-5 days per week
Teaching methods: Workshop classes, theory classes
Language: The program will be taught in English.
Entry requirements:
Course Structure
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
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
Le Cordon Bleu Taiwan-NKUHT Advantage: The only internationally certified boulangerie diploma program in Taiwan, blending French craftsmanship with local culinary culture.
Guest Masterclasses: Irregularly featuring world-class guest bakers and international competition champions to broaden global perspectives.
Short Courses: Introductory workshops designed for baking enthusiasts to experience Le Cordon Bleu’s signature teaching approach.
Career Pathways: Graduates successfully launch careers or businesses in luxury hotel bakeries, artisan boulangeries, premium pâtisseries, or international culinary establishments.
Aspiring professional bakers aiming for a global career.
Culinary and pastry professionals seeking to advance their technical precision.
Entrepreneurs aiming to launch a successful bakery or café brand.
Individuals pursuing an internationally recognized baking qualification.
Workshop class, Theory class
Upon successful completion of the final examination, graduates will be awarded the prestigious Diplôme de Boulangerie and medal issued directly by Le Cordon Bleu Paris Headquarters—a credential recognized worldwide for culinary and baking excellence.
Your competency will be assessed through practical and theory examinations
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