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Boulangerie Module I is an introductory course in Boulangerie techniques. The module has been designed to give you a strong foundation on which to build your understanding and knowledge of bread. You will also be introduced to the baking methods, products and ingredients used in a professional bakery.

This bakery course provides practical and technical skills with an emphasis on organisation and hygiene. Overseen by Master Baker Dominique Moudart, this highly interactive module has been designed to give students the skill set required to achieve initial Boulangerie techniques and knowledge.

Boulangerie Module I is the first step in completing your Diplôme de Boulangerie.


4 intakes each year: Winter, Spring, Summer or Autumn


Key information

Duration: 60 hours

Price: £4,565
Diploma fees include: uniform, ingredients, course manual and equipment
Hours per week: 6 hours per week
Entry requirements: evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.
External candidates: please note you will have to purchase the knife kit and uniform at an additional cost (£445).

Please note: applications requiring a visa can close up to 12 weeks before the course start date.

Module Details

  • Course Structure

    Boulangerie Module I is an introduction to breads and bakery management. The course is a combination of lectures, culinary demonstrations and practical workshops which have been strategically designed to enable you to build your knowledge of essential Boulangerie practices.

    Boulangerie Module I Overview

    • Skills and techniques: This core unit is designed to develop your competencies to work in a professional bakery environment. You will be trained in boulangerie practice and use of professional equipment for basic boulangerie skills. This unit covers all aspects of basic boulangerie preparation (including straight mixing methods, lamination processes, high and low percentage butter bread dough (and brioche), autolyse production method, working with lower gluten quality cereals, higher hydration dough method, presentation of baked goods, etc.)
    • Operations: You will learn to apply the key standards of health and safety regulations in the workplace which include fire safety, hazardous kitchen equipment, manual handling and specific methodology of work in a professional kitchen environment.
    • Theory and product knowledge: the unit focuses on basic food preparation theory, cooking/baking processes and presentation. Students will be instructed on the cooking/baking methods, products and ingredients such as the composition and properties of flour, dairy and sugar
    • Level 2 food safety in catering: you will cover the key standards of food handling and sanitation for food handlers. The unit certifies students to Level 2 Award Food Hygiene in Catering, regulated by the (CIEH) Chartered Institute of Environmental Health
  • Who is this programme for?

    This introductory bread course is recommended for students who want to learn fundamental boulangerie techniques.

    We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.

  • Term dates and Apply

    Term Dates & Prices

    Select a date
    Oct 2, 2024 - Dec 4, 2024 ( Standard )
    Jan 6, 2025 - Mar 21, 2025 ( Standard )
    Mar 28, 2025 - Jun 20, 2025 ( Standard )
    Jun 27, 2025 - Sep 12, 2025 ( Standard )
    Sep 26, 2025 - Dec 12, 2025 ( Standard )

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