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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.

Programme objectives:

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:

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)

Intakes: January, April, July, October
For late registrations (less than a week before the intake date), please contact our recruitment department at the following email address: paris@cordonbleu.edu.

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.

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

Diploma awarded:
The Diplôme de Boulangerie is delivered by the Fondation Internationale Le Cordon Bleu.

Boulangerie Diploma details

  • Programme Content

    The Diplôme de Boulangerie 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

    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
  • Complete with Diplôme de Pâtisserie

    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.

  • Complete with Diplôme de Pâtisserie with Internship Pathway

    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 Bakery techniques and to work in a professional environment in the field of pastry after their studies.

  • Complete 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: €16,000

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

Term Dates & Prices

Select a date
Apr 3, 2023 - Jun 23, 2023 ( Standard )
Jul 3, 2023 - Sep 22, 2023 ( Standard )
Oct 2, 2023 - Dec 22, 2023 ( Standard )
Jan 4, 2024 - Mar 22, 2024 ( Standard )
Apr 2, 2024 - Jun 21, 2024 ( Standard )
Jul 1, 2024 - Sep 20, 2024 ( Standard )
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 )


  • 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
  • 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

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