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Boulangerie Module III is the final step in mastering your knowledge of bakery arts and is designed to develop your understanding of more difficult boulangerie techniques.

This advanced bakery course is led by Master Baker Dominique Moudart who has more than 30 years of experience in the bakery arts. In this specific course you will be taught precision and efficiency in the kitchen and how to apply techniques in a commercial bakery environment working alongside experienced bakers.

Boulangerie Module III is the third and final stage required to complete a Diplôme de Boulangerie.

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


Key information

Duration: 60 hours

Price: £4,175
Diploma fees include: ingredients, course manual and equipment
Hours per week: 6 hours per week
Entry requirements: Boulangerie Module II


Module Details

  • Course Structure

    Boulangerie Module III is an advanced bread course designed to build on the knowledge gained on the first and second Boulangerie Modules. The course combines practical classes, demonstrations as well as lectures and external visits to give you the skills and knowledge to start your own small bakery business.

    Boulangerie Module III Overview

    • Skills and techniques: This advanced unit will explore the use of natural starters/levain, and how to build and maintain them. You will develop your understanding of interrupted baking processes and its application and use. Gluten-free alternative and heritage flours, as well as breads from around the world will also be broached.
    • Operations: You will learn what equipment is best to maximise production, to achieve the best production flow, as well as maximising time efficiency and minimise waste.
    • Theory and product knowledge: The science behind sourdough preparation will be explored, as well as factors that influence its characteristic and desirable qualities.
    • Professional development: A visit to a flour mill will be included so you can better understand the origin of breads as well as learn about the processes behind making flour
  • Who is this programme for?

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

  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    Jun 25, 2024 - Jul 27, 2024 ( Standard )
    Sep 24, 2024 - Oct 26, 2024 ( Standard )
    Jan 2, 2025 - Feb 8, 2025 ( Standard )
    Mar 25, 2025 - May 3, 2025 ( Standard )
    Jun 24, 2025 - Jul 26, 2025 ( Standard )
    Sep 23, 2025 - Oct 25, 2025 ( Standard )
    Jan 6, 2026 - Feb 7, 2026 ( Standard )
    Mar 31, 2026 - May 2, 2026 ( Standard )

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