Boulangerie Diploma

Paris

Developed by Le Cordon Bleu Paris, the Boulangerie Diploma trains future professionals and entrepreneurs in essential boulangerie techniques, as well as new trends in the field.

The programme, which has been put together by recognized teaching professionals, encompasses the knowledge and expertise of the boulangerie traditions which contribute to the reputation of France around the world.

The programme is based on understanding, learning and mastering boulangerie techniques. The training programme consists mainly of practical classes. The programme is divided into two levels: Basic and Advanced.

Programme objectives:

Learn to master the main techniques used in artisan boulangerie
Learn how to organize production and to work as part of a team
Acquire a repertoire of traditional and modern boulangerie recipes

The institute’s teaching method and equipment enable outstanding professional progress to be made. At the end of the training programme, the student has the necessary knowledge and expertise to take the CAP examination (if they master the French language).

Who is this programme for?

Anyone looking to acquire essential boulangerie theory and practical knowledge
Professionals looking for a career change who want to work in the boulangerie field
Anyone looking to work as a baker, whether as an artisan or as an employee in a boulangerie company

Career opportunities: Baker, Pastry Chef, 'Pastry Tourrier' (specialized in dough making), Baker specialized in viennoiseries (Danish pastries), Boulangerie Team Leader

Key Information

Prerequisites

All applicants must be aged 18 years or older.
The programmes are open to beginners, experience or practical knowledge is not required.
Applicants must possess a baccalaureate or equivalent.

Intakes: January, April, July, October

Teaching Method: Demonstrations, practical classes & theory classes. Continuous assessment throughout the program. Practical and written exams.
In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.

Languages: The courses are taught in French and consecutively translated into English.

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.

Boulangerie programme details

Programme Content
The Boulangerie Diploma is divided into two levels: Basic and Advanced. A certificate is awarded for each level after successful completion of the practical exams.

BASIC BOULANGERIE CERTIFICATE

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
- Make bread and viennoiseries (Danish pastries)
- 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 CERTIFICATE

Prerequisite: Basic Boulangerie Certificate Students will learn about different types of fermentation and how flavours develop in bread. Students will learn:
- How to work with liquid and solid natural leavens
- How to work with “farine de tradition” (Traditional flour as defined by French law)
- How to work with puff pastry
- How to make baguettes, brioches, croissants, beignets (fritters and doughnuts), turnovers and derivative products
Duration and Tuition Fees

Duration: 3 months
Class hours per week: 27

Tuition Fees: €13,500 (standard or intensive). These fees include the application fee (€1,500), learning material, equipment including the Zwilling® knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).
Intake dates and apply

Term Dates & Prices

Select a date

2021

Oct 4, 2021 - Dec 17, 2021 ( Intensive )

€ 13,500.00

2022

Jan 5, 2022 - Mar 25, 2022 ( Intensive )

€ 13,500.00

Apr 4, 2022 - Jun 24, 2022 ( Intensive )

€ 13,500.00

Jul 4, 2022 - Sep 23, 2022 ( Intensive )

€ 13,500.00

Oct 3, 2022 - Dec 16, 2022 ( Intensive )

€ 13,500.00

Testimonials

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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Boulangerie Diploma

Boulangerie programme details

BASIC BOULANGERIE CERTIFICATE

ADVANCED BOULANGERIE CERTIFICATE

Term Dates & Prices

Testimonials

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