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              Boulangerie Module II is designed to build on the skills and knowledge you’ve gained in Boulangerie Module I. This module aims at teaching more advanced bread-making techniques as well as giving you a strong understanding of how to run a bakery business from both operational and business sides.

              This module is led by Master Baker Dominique Moudart. The course has been designed to support students continued development in the boulangerie arts through the teaching of more advanced bakery techniques.

              Boulangerie Module II is the second course required to complete a Diplôme de Boulangerie.

              Please note: Boulangerie Module II classes all take place on Saturdays.


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

              Key information

              Duration: 60 hours

              Price: £2,960
              Diploma fees include: ingredients, course manual and equipment
              Hours per week: 6 hours per week
              Entry requirements: Boulangerie Module I

              Module Details

              • Course structure

                Boulangerie Module II is an intermediate course that gives students an understanding of more advanced techniques. The course is a mix of lectures, demonstrations and practical classes that have been created to build your understanding of boulangerie practice.

                 Boulangerie Module II Overview

                • Skills and techniques: In this unit, you will gain an understanding of different types of pre-fermentation methods, developing decorative skills, increasing knowledge of different flavoured breads, shaped breads and pastries. There is also an emphasis on the interrupted fermentation process, different types of enriched and laminated doughs, quick breads. You will also learn about the vast number of shapes and finishes applied to artisan breads.
                • Operations: You will be introduced to the operational considerations and costs attached to running your own small business. This includes production planning, food purchasing, food costings, storage and control as well as learning which resources are essential for these tasks.
                • Theory and product knowledge: in this unit you will learn more about the nutrition side of boulangerie with a focus on allergens and food intolerances.
                • Professional development: field trips to a commercial boulangerie and market are included
              • Who is this programme for?

                To enrol for this module you need to have successfully completed Le Cordon Bleu’s Boulangerie Module I.

              • Term dates and apply

                Term Dates & Prices

                Select a date
                Jul 7, 2018 - Sep 8, 2018 (Standard)
                £ 2,960.00
                Oct 6, 2018 - Dec 8, 2018 (Standard)
                £ 2,960.00
                Jan 12, 2019 - Mar 16, 2019 (Standard)
                £ 2,960.00
                Apr 6, 2019 - Jun 15, 2019 (Standard)
                £ 2,960.00
                Jul 6, 2019 - Sep 7, 2019 (Standard)
                £ 2,960.00
                Oct 5, 2019 - Dec 7, 2019 (Standard)
                £ 2,960.00
                Jan 11, 2020 - Mar 14, 2020 (Standard)
                £ 2,960.00

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