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.
Our Diplôme de Boulangerie may be studied simultaneously with our Diplôme de Pâtisserie.
Price: £12,098
Deposit fee: £700
Diploma fees include: 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, 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:
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:
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:
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:
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:
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.
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