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Diplôme de Boulangerie

The Boulangerie programme is based on understanding, learning and mastering bakery techniques.

The training mainly comprises practical classes. Theory classes, conferences and bakery related visits are also included. This programme will equip you to be a professional baker ready to be hired in bakery production houses, gourmet bakeries or even opening your own bakery business.

The Bakery programme delivered is an accredited programme by the Department of Skills (JPK) under the Ministry of Human Resources Malaysia where graduates will be awarded the Level 3 Skill Certificate from the Ministry plus the Diplôme de Boulangerie parchment from Le Cordon Bleu.

4 intakes yearly: January, April, July and October

Key Information

Duration: nine (9) months + three (3) months industrial placement (April, July & October intake)
Fees of 2020:
     RM57,650.00 (Malaysian Applicants)    
     RM64,520.00 (International Applicants)
     * prices included admission fee, set of uniform and tool kit
Entry requirements: High school diploma or equivalent. No prior culinary experience is required.

Programme Details


    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

    This programme is primarily for individuals ultimately wishing to become high end professional chefs or restaurateurs and who wish to develop advanced culinary skills by studying with a renowned culinary training organization.

    It is not necessary to have prior culinary training or experience to join the programme, but the passion and commitment to learn from expert international chef instructors and to create the finest dining experiences are essential.

    Graduates will gain the French qualification of a Diplôme de Boulangerie certificate which is recognized worldwide

    Term Dates & Prices

    Select a date
    Apr 18, 2020 - Dec 18, 2020 ( Standard , in English )
    MYR 58,650.00
    Jul 10, 2020 - Mar 26, 2021 ( Standard , in English )
    MYR 58,650.00
    Oct 2, 2020 - Jun 25, 2021 ( Standard , in English )
    MYR 58,650.00
    Jan 8, 2021 - Sep 24, 2021 ( Standard , in English )
    MYR 58,650.00
    Apr 9, 2021 - Dec 17, 2021 ( Standard , in English )
    MYR 58,650.00
    Jul 9, 2021 - Mar 25, 2022 ( Standard , in English )
    MYR 58,650.00
    Oct 1, 2021 - Jun 24, 2022 ( Standard , in English )
    MYR 58,650.00