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              Diplôme de Boulangerie

              Our Diplôme de Boulangerie has been developed to meet the needs of the expanding culinary sector of the hospitality industry. The programme aims to provide excellence in the classical practical skills of boulangerie arts, kitchen management and gastronomy.

              The programme provides graduates with a range of competencies at supervisory and management level that will be required to function as a culinary professional in roles ranging from baker, bakery manager, restaurateur, catering business operator, entrepreneur to self-employed professional.


              Study Our Diplôme de Boulangerie and Diplôme de Pâtisserie Together

              Students have the option to create a comprehensive programme by studying the Diplôme de Pâtisserie alongside the Diplôme de Boulangerie within a 1 year period


              4 intakes yearly: January, April, July and October

              Key Information

              Duration: Six (6) months
              Fees of 2017:
                   RM42,000 (Malaysian Applicants)
                   RM47,800 (International Applicants)
                   * prices included admission fee, set of uniform and utensil
              Entry requirements: High school diploma or equivalent. No prior culinary experience is required.

              Programme Details

              • COURSE STRUCTURE

                The Boulangerie Diploma is divided into two levels: Basic and Advanced. A certificate is awarded for each level after successful completion of the practical exams. Students, having successfully completed their internship, will also be awarded the Diplôme de Boulangerie by the Fondation Internationale Le Cordon Bleu.

                Basic Bread Baking Certificate (120hours)

                • Function of ingredients including flour technology, yeasts, grains, sugar, salt, milk powder, malt, gluten powder.
                • Acquire knowledge by working with the different types of flour used in France
                • Acquire different manual techniques of dough kneading as well as dough kneading methods using machines
                • Introduction to regional breads including couronne bordelaise.
                • Mixing and kneading techniques by hand and machine.
                •  Learn classic façonnage techniques including boulage and tressage.
                • Typical/traditional French bread recipes – e.g. baguette tradition, bread shaped like an ear of wheat, fougasse.
                • Speciality French breads - rye, wholewheat, multigrain, etc.
                • Different types of fermentation (including poolish, fermented dough) and baking processes.
                • Viennoiseries - including croissant, brioche, milk bread, couque, etc.
                • Decorative bread techniques - pâte morte, surprise bread.
                • Develop bake-house organization skills

                Advanced Bread Baking Certificate (120hours)

                Prerequisite: Basic Bread Baking
                • Learn the cultivation of leaven, liquid leaven and feeder schedule
                • Autolyse technique
                • Poolish technique for all categories of bakery
                • Bassinage technique
                • Use of Machines
                • Improve basic techniques of weighing, shaping, and placing in the oven
                • Make different variations of the traditional baguettes
                • Learn to use various flours including buckwheat, rye, multigrain, etc.
                • Acquire knowledge in different types of tourage
                • Regional viennoiserie (both sweet and savory)
                • Working dough by adding French regional products
                • Making snack breads
                • Acquire baking techniques knowledge by using moulds
                • How to make decorative bread pieces
                • Learn to plan and prepare bread buffets
                • Establish personal bake-house organization skills with team work
              • WHO IS THIS PROGRAMME FOR?
                We welcomes anyone who have the passion to learn and to cook regardless of experience and background. Students do not need to have prior culinary experience to join us.
              • WHAT QUALIFICATION WILL I GAIN?
                Graduates will gain the French qualification of a Diplôme de Boulangerie certificate which is recognized worldwide
              • TERM DATES & APPLY

                Term Dates & Prices

                Select a date
                2017
                Oct 6, 2017 - Mar 30, 2018 (Standard, in English)
                MYR 42,000.00
                2018
                Jan 12, 2018 - Jun 29, 2018 (Standard, in English)
                MYR 42,000.00
                Apr 13, 2018 - Sep 21, 2018 (Standard, in English)
                MYR 42,000.00
                Jul 6, 2018 - Dec 21, 2018 (Standard, in English)
                MYR 42,000.00
                Oct 5, 2018 - Mar 29, 2019 (Standard, in English)
                MYR 42,000.00
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