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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.




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

Prerequisites

  • 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

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

Duration: 3 months

Tuition Fees: €17,500
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).



Boulangerie Diploma details

Complete your training with the:

Term Dates & Prices

Select a date
2025
Sep 29, 2025 - Dec 19, 2025 ( Standard )
17,500.00€
2026
Jan 5, 2026 - Mar 27, 2026 ( Standard )
17,500.00€
Apr 6, 2026 - Jun 26, 2026 ( Standard )
17,500.00€
Jul 6, 2026 - Sep 25, 2026 ( Standard )
17,500.00€
Oct 5, 2026 - Dec 18, 2026 ( Standard )
17,500.00€
2027
Jan 5, 2027 - Mar 19, 2027 ( Standard )
17,500.00€
Mar 30, 2027 - Jun 18, 2027 ( Standard )
17,500.00€
Jun 28, 2027 - Sep 17, 2027 ( Standard )
17,500.00€
Sep 27, 2027 - Dec 17, 2027 ( Standard )
17,500.00€

Testimonials

  • 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 February 2025
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