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:
- 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
This Boulangerie programme is bilingual: taught in French and translated into English.
4 intakes per year
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.