Our Diplôme de Boulangerie has been specifically developed to meet the needs of the expanding culinary sector of the hospitality industry. This boulangerie course aims to provide you with the classical and practical skills of Boulangerie arts, kitchen management, and gastronomy.
Across the course, you will learn a large variety of Boulangerie techniques like basic bread doughs, viennoiserie, and creating and managing your own starter cultures for sourdoughs. You’ll get a chance to develop your creativity while also growing your understanding of how to run a small business.
Our Boulangerie Diploma will provide you with knowledge of all aspects of the Boulangerie trade. You will learn through demonstrations, practical application, lectures, and on site industry visits.
The course is led by Master Baker Dominique Moudart. Dominique has spent more than 30 years perfecting his Boulangerie skills, including seven years spent travelling across France to discover local bread varieties and production techniques.
4 intakes each year: Winter, Spring, Summer or Autumn
Duration: 180 hours | 3 terms | 7.5 months
Price: £9,505 Deposit fee: £700 Diploma fees include: ingredients, course manual and equipment Hours per week: 6 hours per week Entry requirements: high school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over. External candidates: please note, external candidates 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.
The Diplôme de Boulangerie is a 180 hour course and is comprised of three modules of 60 hours' part-time study. As you progress the techniques taught become move advanced to develop your abilities in a structured manner.
Boulangerie Module I Prerequisite: none This first module introduces students to Boulangerie practice and use of professional equipment for basic Boulangerie skills. Students will learn all aspects of basic Boulangerie preparation, such as:
Straight mixing methods in basic bread dough
High and low percentage butter bread dough (and brioche)
Working with lower gluten quality cereals
Higher hydration dough method
Pastry cream and fillings for baked pastries
Students will also cover food preparation theory where they will be instructed on baking methods, products and ingredients such as the composition of flour, dairy and sugar.
Boulangerie Module II Prerequisite: Boulangerie Module I The second module is designed to give students a strong understanding in more advance techniques such as:
Different types of pre-fermentation methods
Developing decorative skills
Knowledge of different flavoured breads
Shaping breads and pastries
You will also learn about the nutritional content of items produced in the bakery kitchens enabling you to develop your awareness of allergens and food intolerances.
Boulangerie Module III Prerequisite: Boulangerie Module II The final module focuses on advanced preparation and artisan Boulangerie techniques. Students will develop their knowledge of:
Interrupted baking processes
Using natural levain
Gluten free alternatives
Alongside mastering intricate techniques, students will also work on creative and decorative pieces and develop their understanding of equipment that can help maximise production in a professional bakery.
This specialist bread course is recommended for students who want to learn and master fundamental Boulangerie techniques. We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required. The programme is suitable if:
You wish to enter a career working as a baker, whether artisan or as an employee in a bakery company
You are a professional chef of entrepreneur and wish to learn classic French techniques to set up your own bakery business
You love bread and want to acquire essential Boulangerie theory and practical knowledge
You are a Diplôme de Pâtisserie student and you would like to deepen your knowledge in artisan breads, bakery and boulangerie
Successful graduates of the Diplôme de Boulangerie will earn a Le Cordon Bleu qualification celebrated in many countries across the world. It is for this reason that many top restaurants, hotel groups and other employers attend our Careers Forum each term to meet our students for post study work opportunities.Examples of potential positions include:
Specialised viennoiseries baker
This diploma course has been accredited as a “Customised Qualification” by national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 3 using Ofqual’s Regulated Qualifications Framework (RQF) level descriptors.