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 Boulangerie Diploma will provide you with knowledge of all aspects of the Boulangerie trade with classical and modern techniques. You will learn through workshops with embedded theory, and on site industry visits.
2 intakes per year: January & April
Key InformationDuration: 240 hours | Two Terms Price: Introductory price - Special one-time offer 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); Basic must be completed before Advanced term (or proved previous experience); 16 years old or older. |
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:
The Advanced term is designed to give students a strong understanding in more advance artisan Boulangerie techniques such as:
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:
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:
Le Cordon Bleu Wellington has given me the best 9 months of my life. My experience under the watchful eyes of the highly regarded Chefs here has not only been rewarding, challenging but most of all has confirmed my passion for all things culinary. I have been taught a number of invaluable skills that will stay with me forever.
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.
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