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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.

4 intakes per year: January, April, July, & October

Key Information

Duration: 240 hours (Part Time, two days a week) | 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 one 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.

Visa: This is a part time study programme requiring a tourist visa.



Programme Details


    Boulangerie de Base 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:

    • Ingredient functionality including flour technology, yeasts, grains, sugar, salt, milk powder, malt, gluten powder
    • Introduction to regional breads including couronne bordelaise
    • Mixing and kneading techniques by hand and machine
    • Classic façonnage techniques including shaping and tressage
    • Typical/traditional French breads – e.g. baguette tradition, bread shaped like an ear of wheat, fougasse
    • Special French breads including rye bread, wholewheat bread
    • Different types of fermentation (including poolish, fermented dough) and baking processes
    • Viennoiseries - including croissant, brioche, milk bread, danish, etc.
    • Decorative bread techniques - pâte morte
    • Follow health, safety and hygiene regulations
    • Develop bake-house organization skills

    The Advanced term is designed to give students a strong understanding in more advance artisan Boulangerie techniques such as:

    • Cultivation of leaven, liquid leaven and feeder schedule
    • Poolish technique for all categories of bakery
    • Bassinage technique, Machine techniques, Autolyse technique
    • Make different variations of baguettes tradition
    • Utilization of various flours including buckwheat, rye, etc.
    • Different types of lamination dough
    • Working a dough with French regional products added, modern viennoiserie (sweet and savory Danish)
    • Make snack products (Deli savoury breads)
    • Decorative bread pieces
    • Establish personal bake-house organization skills to work in a team

    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:

    • You wish to enter a career working as a baker, whether artisan or as an employee in a bakery company
    • You are a professional chef or entrepreneur and wish to learn classic French techniques to set up your own bakery business
    • You love bread and want to acquire essential Boulangerie theory and practical knowledge
    • You are a Diplôme de Pâtisserie /Cuisine student, and you would like to deepen your knowledge in artisan breads, bakery and boulangerie

    Diploma awarded: The Diplôme de Boulangerie is awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe.

    Examples of potential positions include:

    •  Baker
    • Bakery manager
    • Food entrepreneur
    • Specialised viennoiseries baker

    Term Dates & Prices

    Select a date
    Apr 1, 2024 - Jun 15, 2024 ( Standard , in English )
    Jul 8, 2024 - Sep 14, 2024 ( Standard , in English )

Book an Appointment

Cost: Free

We encourage you to book a virtual or in person appointment so that you can experience Le Cordon Bleu New Zealand.
  • Meet with our team to discuss the right programme for you
  • Get all your questions answered in person
  • Talk through our facilities
Book an appointment with the calendar below and one of our team will be in touch to confirm your booking. All appointments are NZST New Zealand Standard Time.


  • Mariah Grace

    Owner at Grace Pâtisserie - My experience a Le Cordon Bleu gave me a broader understanding in hospitality management and business which has helped me open my own Pâtisserie Grace Pâtisserie. Read more.

    Mariah Grace - Bachelor in Culinary Arts & Business
  • Blair_Son_DAC_Pastry

    Demi Pâtisserie Chef at QT Wellington’s Hippopotamus Restaurant - Studying at Le Cordon Bleu ensured that I had a stable knowledge in classical and contemporary French Pâtisserie and that built the foundation of my skills. I finished school with the self-assurance in my skills that I could take forward into a career in French Pâtisserie. Read More.

    Blair Son - Diplôme Avancé Culinaire in Pâtisserie