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              Boulangerie Diploma presentation

              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.

              Le Cordon Bleu Paris, a private higher education Institute which specializes in Culinary Arts training programmes, offers a career orientated Boulangerie Diploma over a short period of time (6 months) which includes a 2 month internship (compulsory) in a professional setting.
              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. There is a mandatory internship.

              Boulangerie Diploma skills

              This Boulangerie programme gives students all the necessary skills to work in a traditional boulangerie or in a production business, both in France and abroad. During this programme, students will:

              This Boulangerie programme is bilingual: taught in French and translated into English.

              4 intakes per year: January, March, July and September

              Key information

              Languages: French and English
              Duration: 6 months including a 2-month internship
              Price: 13 000 € (Tuition fees include student uniform and utensils)
              Hours per week: 15 to 18 hours
              Entry requirements: applicants must be at least 18 years of age and hold the equivalent of: High School Diploma (USA) (CAD) – High School Certificate (Japan) – GCSEs (UK) – Baccalaureate (France) or other.

              Training in boulangerie to become a baker can take several years in France: “CAP Boulanger (Certificat d'aptitude professionnelle)”, “Brevet professionnel (BP)” (A level or Vocational Certificate equivalent) in boulangerie, specialization in boulangerie…
              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. There is a compulsory internship. A certificate is awarded for each level after successful completion of the practical exams. Students, having successfully completed their internship, will also be awarded the Diplôme de Boulangerie by the Fondation Internationale Le Cordon Bleu.


                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)


                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


                After successful completion of Basic and Advanced Boulangerie, students are required to carry out a 2-month internship in a boulangerie related business in France.
                In order to make the most out of this internship experience, students must speak and understand French.
              • 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
                Jun 12, 2017 - Dec 21, 2017 (Standard)
                € 13,000.00
                Sep 5, 2017 - Mar 23, 2018 (Standard)
                € 13,000.00
                Jan 8, 2018 - Jul 19, 2018 (Standard)
                € 13,000.00
                Mar 26, 2018 - Sep 27, 2018 (Standard)
                € 13,000.00
                Jun 11, 2018 - Dec 20, 2018 (Standard)
                € 13,000.00
              • Professors
                The Boulangerie Diploma is led by Chef Instructor Olivier Boudot, 2010 European Boulangerie Cup Champion along with experts in the boulangerie field.


              • 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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