Boulangerie Diploma

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

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.

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.

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: 3 months
Class hours per week: 27

Tuition Fees: €14,200

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).