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.
- 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
4 intakes per year: January, April, July, October
Duration: 6 months in standard training or 3 months in intensive training.
The standard training includes from 13h to 14h of classes per week.
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.