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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

  • 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?

    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.

  • 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
    2020
    Jul 10, 2020 - Mar 26, 2021 ( Standard , in English )
    MYR 58,650.00
    Oct 2, 2020 - Jun 25, 2021 ( Standard , in English )
    MYR 60,250.00
    Oct 2, 2020 - Jun 25, 2021 ( Standard , in English )
    MYR 58,650.00
    2021
    Jan 8, 2021 - Sep 24, 2021 ( Standard , in English )
    MYR 60,250.00
    Jan 8, 2021 - Sep 24, 2021 ( Standard , in English )
    MYR 58,650.00
    Apr 9, 2021 - Dec 17, 2021 ( Standard , in English )
    MYR 60,250.00
    Apr 9, 2021 - Dec 17, 2021 ( Standard , in English )
    MYR 58,650.00
    Jul 9, 2021 - Mar 25, 2022 ( Standard , in English )
    MYR 60,250.00
    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

Become a Professional Chef

Now Open For Registration!

  • Master World-Class Cuisine and Patisserie Techniques
  • Bursaries and Scholarships Available
  • Industrial Research Activities and Study Tour in Paris
  • Receive Globally Recognized Grand Diplôme, Diplôme de Cuisine, Diplôme de Pâtisserie & Diplôme de Boulangerie

We're The #1 Culinary Arts Institute in Malaysia

  • School -Best Culinary Institute 2016 & 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)
  • Smart partnership Award by CCIFM (Chamber of Commerse Industry France & Malaysia)
  • Pastry chef - Best Pastry 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)

Why Le Cordon Bleu?

Founded in 1895, Le Cordon Bleu has been evolving from a small Parisian cooking school to become the leading Global Network of Culinary Arts institutes providing teaching tradition and excellence to more than 20,000 students annually.

With a network of more than 35 schools in 20 countries, Le Cordon Bleu’s role is to teach a whole range of technical and University training programmes for working in the restaurant, hotel and tourism industry as well as proprietor of your own patisserie, cafe, restaurant or your own catering company.
  • Globally Recognised Culinary Programmes
  • Focused Learning Methodology
  • Classical French Culinary Techniques
  • Legacy and Tradition of Excellence
  • Trained by the Finest Chef Instructors
  • Great Career Prospects
  • Influential Global Alumni Network
  • World-Class Industrial Experience

What People Are Saying About Le Cordon Bleu

don't take our word for it, here's what our alumni have to say

Testimonials

  • TC_testi

    Chua Tor Aik (Sous chef at Zén Restaurant)

    Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instrutors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplome de Cuisine with Le Cordon Bleu Malaysia as i was professionally trained and molded by the chefs, to prepare for the international kitchen

    Chua Tor Aik - Diplôme de Commis Cuisinier
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    Dato Fazley Yaakob (Celebrity chef & owner of Suka Sucre Bistro)

    Being in Le Cordon Bleu allowed me to dig deeper into what I thought was soft passion had became my proffesion and lifestyle. I learned and explored the French way of cooking whilst at school. It also made me a wholesome person being able to share what I had learned from Le Cordon Bleu. As the first Ambassador of Le Cordon Bleu Malaysia, it means shouting out loud to the world that "Look, I’m a Le Cordon Bleu graduate". To master the techniques, innovate and present a good cake, you need to learn from Le Cordon Bleu master chef instructors.

    Dato Fazley Yaakob - Diplôme de Commis Pâtissier
  • 33350

    Datin Su (A well-known socialite and gourmand)

    l really enjoyed myself during my time at Le Cordon Bleu. I have learned a lot from the Lecturer Chefs there. Le Cordon Bleu do not cut corners either on the ingredients we used to learn to cook or on the Lecturer Chefs. They bring in the best Chefs, whom are strict but fair and they teach you all the trick of the trade in cooking and French Cuisine

    Datin Su Wai Fun - Diplôme de Commis Cuisinier & Diplôme de Pâtisserie
  • 33348

    Amelia Ng

    Champion- 2017 Jeunes Chefs Rôtisseurs Competition in Frankfurt, Germany

    After joining Le Cordon Bleu there is no looking for me in the food industry. I was able to refine my cooking techniques and that gave me a great head star into the working world as a chef. This is because Le Cordon Bleu does not only retain its classical cooking techniques but also introduces students to cutting edge culinary techniques that are used in the industry today. For that, I am proud to be a part of the Le Cordon Bleu alumni.

    Amelia Ng Mei Vern - Diplôme de Commis Cuisinier & Diplôme de Commis Pâtissier
  • nikom_testi

    Nikom Uatthong (Proprietor of KomPassion and K2 Restaurant)

    You are never too old to learn. Joining Le Cordon Bleu after being a self-taught Thai Chef for many years was the best decision of my life. With dedicated lecturers and staff, Le Cordon Bleu had provided me the foundation of French cooking techniques that enables me to expand my creativity beyond Asian cooking.

    Nikom Uatthong - Diplôme de Commis Cusinier
  • IMG_4181_testi

    Samantha Lee (International Food Artist)

    Being a passionate cook and food artist, I only dream of coming to Le Cordon Bleu. This 9 months has been the most challenging experience of my life but I gained so much. Not only I did learn to cook delicious French cuisine. I gained confidence in cooking.

    Samantha Lee - Diplôme de Cuisine
  • brian_testi

    Abang Brian (Chef/ Owner of Young Chefs Academy Malaysia,TV Host, Cookbook Author)

    There is only one way- the Le Cordon Bleu way,a mantra that has been ingrained in me through my years of training with Le Cordon Bleu which has made me the educator I am today; One who does not compromise when it comes to respecting ingredients and food as I share the joy and value of cooking with kids all around Malaysia.

    Abang Brian - Diplôme de Commis Cusinier & Diplôme de Commis Pâtissier
  • janice_testi

    Janice Siew (Proprietor of Petiteserie Desserts)

    Graduating fromLe Cordon Bleu gave me the confidence and skills I needed to pursue my dream to have my own bakery. My brand, Petiteserie Desserts was established 3 months upon graduating and I have never looked back.

    Janice Siew - Diplôme de Commis Pâtissier

Yes, I’m Interested!

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