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The Boulangerie Diploma trains future professionals and entrepreneurs in essential boulangerie techniques, as well as new trends in the field.

The intention of this program is to provide students with an understanding of the fundamental principles and acquisition of traditional and contemporary bread baking techniques. The boulangerie training is mainly based on practical and theoretical courses, lectures and other activities related to the boulangerie sector.

General programme objectives:

This programme is designed for people who seek to:
  • Acquire essential boulangerie theory and practical knowledge
  • Make a career change and to work in the pastry/boulangerie field in differents types of companies
  • Work as a baker, whether as an artisan or as an employee in a boulangerie company
This training opens up professional opportunities in the fields of professional bakery, in particular to act as:

Key Information


  • All applicants must be aged 18 years or older
  • Applicants must possess a High School Diploma:
    - baccalaureate or equivalent
    - CAP and professional experience (subject to the validation of application)
  • Having a B2 level in English or an A2 level in French Accepted language tests and score/level correspondence

Intakes: January, April, July, October
Teaching Method: Practical & theory classes, workshops
Languages: Practical classes and workshops, and theoretical courses are taught in French and simultaneously translated into English
Diploma awarded: The Diplôme de Boulangerie is delivered by the Fondation Internationale Le Cordon Bleu, conditional on successful completion of both levels

Boulangerie Diploma details

  • Content of the Boulangerie Programme

    Basic Boulangerie

    To begin their training, students familiarize themselves with the equipment used in boulangerie. After an introduction to the rules of hygiene and baking, students will:

    • Learn to work with the different types of flour used in France
    • Learn the different techniques for kneading dough, manually and three different mechanical kneading methods
    • Be introduced to boulangerie decoration
    • Be introduced to working with doughs made with a fermented dough starter and a "poolish" (a type of pre-fermentation)

    Advanced Boulangerie

    Prerequisite: Basic Boulangerie Certificate

    This level is based on the work of the different types of fermentation and on the development of the aromas of the bread. During this level, students learn:

    • How to work with liquid and solid natural leavens
    • Making regional bread and brioche using "farine de tradition" (Traditional flour as defined by French law) and different types of flour
    • How to work with puff pastry
    • How to make baguettes, brioches, croissants, beignets (fritters and doughnuts), turnovers and derivative products
    • The creation of decorated pieces.

    A certificate of success is awarded for each level, conditional on successful completion of the practical bread baking tests. The Diplome de Boulangerie is awarded after successfully completing both levels, basic and advanced.

    Evaluation methods: The evaluation will be carried out according to the educational objectives determined for each unit and according to the transversal educational objectives of the program. Various evaluation methods may be used, including:

    • Theoretical exams: Exams during which students respond orally or in writing to questions such as multiple choice questions, true/false questions, short answers, essay formats or a combination of these possibilities.
    • Continuous Practical Assessment – Continuous assessment of work completed by students in practical sessions, such as food preparation. Grades will be aggregated throughout the duration of the training
    • Practical exams: Exams during which a series of tasks must be carried out under supervision. A standardized grading scale is used.
    • Self-assessment: Students will carry out a self-assessment to monitor the progress of their practical work and analyze this work constructively from one week to the next.
    • Presentation: Presentation of practical work based on the educational objectives of each course.
    • Portfolio: A portfolio is a catalog of achievements made by the student during the program and presented in a coherent format (portfolios can contain traces of their practical work, as well as written or visual elements).
  • Diplôme de Pâtisserie and Diplôme de Boulangerie

    Le Cordon Bleu has designed an Diplôme de Pâtisserie and Diplôme de Boulangerie programme to give students the opportunity to acquire complementary skills, by mastering both pastry and bread baking techniques.

  • Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie

    Le Cordon Bleu has designed an Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie programme to give students the opportunity to acquire complementary skills, by mastering Pastry and Bread baking techniques and to work in a professional environment in the field of pastry after their studies.

  • Diplôme de Boulangerie with Culinary Management

    Students interested in starting a culinary business after their Diplôme de Boulangerie can complete their training by joining the: "Diplôme de Boulangerie with Culinary Management".

  • Duration and Tuition Fees

    Duration: 3 months

    Tuition Fees: €16,700

    These fees include the application fee (€1,500), learning material, equipment including the Sabatier student kit, uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

  • Statistics

    Graduation rate: 100% (out of a total of 83 students over the first 3 terms of 2023)

Term Dates & Prices

Select a date
Sep 30, 2024 - Dec 20, 2024 ( Standard )
Jan 6, 2025 - Mar 21, 2025 ( Standard )
Mar 31, 2025 - Jun 20, 2025 ( Standard )
Jun 30, 2025 - Sep 19, 2025 ( Standard )
Sep 29, 2025 - Dec 19, 2025 ( Standard )
Jan 5, 2026 - Mar 27, 2026 ( Standard )
Apr 6, 2026 - Jun 26, 2026 ( Standard )
Jul 6, 2026 - Sep 25, 2026 ( Standard )
Oct 5, 2026 - Dec 18, 2026 ( Standard )


  • 380x280-Jim-Warlick
    Le Cordon Bleu Paris gave me the skills and confidence to start my business. Not only do I rely every day on many of the recipes I learned as a student, I also strive to make everything I bake as beautiful as I can, and also delicious. Striving for excellence is a part of the Cordon Bleu experience and everyday I try to bring that excellence to my work.
    Jim Warlick - Boulangerie Diploma 2023
  • nevin-gabr
    My experience at Le Cordon Bleu was positive and successful. The institute has a prestigious reputation around the world, and I was able to learn everything I needed to start my culinary career. Thanks to the Chefs Instructors I acquired the know-how of French boulangerie, which I continue to utilize in my business today.
    Nevin Gabr, Diplôme de Boulangerie 2019
  • Francesco boulangerie
    In 2016, I decided to retrain to enable me to move into a sector about which I am passionate: boulangerie. In order to be able to master the techniques for making traditional French bread and freshly baked pastries, it was essential for me to learn with an Institute which specialized in this field : Le Cordon Bleu. I want to reach the very highest levels of excellence in my aim to become a baker, and the quality of Le Cordon Bleu programmes is renowned around the world. The training and the instructors are recognized in their field, the infrastructure, the working conditions, the equipment, and the training programme, are better than those you find when preparing for a CAP boulangerie.
    FRANCESCO GIRALDI, Boulangerie Diploma 2015 - 2016

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Last page update in May 2024