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Boulangerie Diploma

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

 

Key information

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

Duration: 6 months in standard training or 3 months in intensive training.
The standard training includes between 15h and 18h of classes per week (Tuesday and Wednesday only).
The intensive training includes about 30 hours of classes per week.

Tuition fees: 13 000 €
Include the application fee, educational content, uniform, equipment including a Zwilling® knife kit, and all activities (conferences, guest chef demonstrations, career day, educational visits...).

Teaching method: Classes are conducted as 6-hour workshops.

Languages: The programme is taught in French and consecutively translated into English during classes.

Entry requirements: Students must be aged 18 years or over at the beginning of the programme and be in possession of a high school diploma or equivalent.


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).


Being a baker requires attention to detail and it is this very technique that I teach my students throughout the programme. For me, the most important thing if you want to be a baker is the ability to share. I believe this is key because this is a profession in which you thrive by sharing.

Boulangerie programme details

  • Boulangerie Programme structure

    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
  • Who is the Boulangerie Diploma 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

    After obtaining the Boulangerie Diploma, according to the student's level, possible career opportunities include:

    • Baker
    • Pastry Chef
    • 'Pastry Tourrier' (specialized in dough making)
    • Baker specialized in viennoiseries (Danish pastries)
    • Boulangerie Team Leader
  • Intake dates and apply

    Term Dates & Prices

    Select a date
    2020
    Jan 6, 2020 - Mar 27, 2020 ( Intensive )
    € 13,000.00
    Jan 6, 2020 - Jun 26, 2020 ( Standard )
    € 13,000.00
    Apr 6, 2020 - Jun 26, 2020 ( Intensive )
    € 13,000.00
    Apr 6, 2020 - Sep 25, 2020 ( Standard )
    € 13,000.00
    Jul 6, 2020 - Sep 25, 2020 ( Intensive )
    € 13,000.00
    Jul 6, 2020 - Dec 18, 2020 ( Standard )
    € 13,000.00
    Oct 5, 2020 - Dec 18, 2020 ( Intensive )
    € 13,000.00
    Oct 5, 2020 - Mar 26, 2021 ( Standard )
    € 13,000.00
    2021
    Jan 6, 2021 - Mar 26, 2021 ( Intensive )
    € 13,000.00
    Jan 6, 2021 - Jun 25, 2021 ( Standard )
    € 13,000.00
    Apr 6, 2021 - Jun 25, 2021 ( Intensive )
    € 13,000.00
    Apr 6, 2021 - Sep 24, 2021 ( Standard )
    € 13,000.00
    Jul 5, 2021 - Sep 24, 2021 ( Intensive )
    € 13,000.00
    Jul 5, 2021 - Dec 17, 2021 ( Standard )
    € 13,000.00

Testimonials

  • 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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