Bakery, Danish and Artisan Breads
The art and craft of artisan bread making and traditional boulangerie is a sought after skill. The Boulangerie programme offered by Le Cordon Bleu New Zealand provides an ideal opportunity for graduates of the programme to service the ever-increasing worldwide demand. Le Cordon Bleu New Zealand is introducing a specialised two-term, part-time, program to focus on skilled techniques of classical Boulangerie, mastered by the French so many years ago.
This Boulangerie programme aims to provide you with the classical and practical skills of Boulangerie arts, kitchen management, and gastronomy. This programme offers a large variety of Boulangerie techniques: classical and artisan doughs such as traditional baguette and tourte auvergante (100% French rye bread), laminated and rich dough such as croissant and brioche, and creating and managing your different pre-ferment such as poolish and your own starter cultures for sourdough bread.
Our Boulangerie Diplome will provide you with knowledge of all aspects of the Boulangerie trade with classical and modern techniques, taught through workshops with embedded theory, and on site industry visits.
2 intakes per year: January & April
Duration: 240 hours | Two Terms
Term one - 10 weeks
Term two - 10 weeks
Price: Term one - NZD$6,800
Term two - NZD$6,000
Diploma Fees Include: uniforms, ingredients, course manual, equipment, graduation
Hours per week: Term two 10 x 12 hour weeks
Term two 10 x 12 hour weeks
Entry Requirements: No prior culinary experience is required; IELTS 5 (If appropriate); Basic must be completed before Advanced term (or proved previous experience); 16 years old or older.
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