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Bakery, Danish and Artisan Breads

The art and craft of artisan bread making and traditional boulangerie is a much-needed skill and our Boulangerie programme provides an outlet to service the ever-increasing worldwide demand. We have introduced 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 course aims to provide you with the classical and practical skills of Boulangerie arts, kitchen management, and gastronomy. Across the course, you will learn a large variety of Boulangerie techniques like 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 Basic Boulangerie Certificate will provide you with the fundamental knowledge of the Boulangerie trade with classical and modern techniques. You will learn through workshops with embedded theory, and on site industry visits.

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

Key Information

Duration: 120 hours (Part Time, two days a week) | One Term
                  Term one (Basic) - 10 weeks        

Price:  Introductory price - Special one-time offer NZD $6,800.00
                 Term one (Basic) - NZD$6,800

Diploma Fees Include: uniforms, ingredients, course manual, equipment, graduation

Hours per week:  Term one 2 x 24 hour weeks and 6 x 12 hour

Entry Requirements: No prior culinary experience is required; IELTS 5 (If appropriate); 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

    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

    Certificate awarded: The Basic Boulangerie Certificate 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
    Oct 7, 2024 - Dec 14, 2024 ( Standard , in English )
    Jan 13, 2025 - Mar 22, 2025 ( Standard , in English )
    Apr 7, 2025 - Jun 21, 2025 ( Standard , in English )
    Jul 14, 2025 - Sep 20, 2025 ( Standard , in English )
    Oct 6, 2025 - Dec 13, 2025 ( Standard , in English )
    Jan 12, 2026 - Mar 21, 2026 ( Standard , in English )
    Apr 6, 2026 - Jun 20, 2026 ( Standard , in English )
    Jul 13, 2026 - Sep 19, 2026 ( Standard , in English )
    Oct 5, 2026 - Dec 12, 2026 ( 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.