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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. The programme is divided into two levels: Basic and Advanced.


Programme objectives:

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).

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: Baker, Pastry Chef, 'Pastry Tourrier' (specialized in dough making), Baker specialized in viennoiseries (Danish pastries), Boulangerie Team Leader


Key Information

Prerequisites

  • All applicants must be aged 18 years or older.
  • The programmes are open to beginners, experience or practical knowledge is not required.
  • Applicants must possess a baccalaureate or equivalent.

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.

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

Diploma awarded:
The Diplôme de Boulangerie is awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe.



Boulangerie programme details

  • Programme Content

    The Boulangerie Diploma 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


    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
  • Duration and Tuition Fees

    Duration: 3 months
    Class hours per week: 27

    Tuition Fees: €13,500 (standard or intensive). 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).

    The Tuition fees will change from 15 December 2021. Should you wish to benefit from our current fees, please make sure that we receive your complete application no later than 14 December 2021.

  • Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie

    Le Cordon Bleu has designed an Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie programme to give you the opportunity to acquire complementary skills, bu mastering Pastry and Bakery techniques and to work in a professional environment in the field of pastry after your studies.

  • Diplôme de Pâtisserie and Diplôme de Boulangerie

    Le Cordon Bleu has designed an Diplôme de Pâtisserie and Diplôme de Boulangerie programme to give you the opportunity to acquire complementary skills, by mastering both Pastry and Bakery techniques.

  • Diplôme de Boulangerie with Culinary Management

    If you are interested in starting a culinary business after your Diplôme de Boulangerie, why not consider registering today for our integrated diploma: "Diplôme de Boulangerie with Culinary Management". Click on the button below to be redirected to the programme page.

  • Intake dates and apply

    Term Dates & Prices

    Select a date
    2022
    Jan 5, 2022 - Mar 25, 2022 ( Standard )
    € 13,500.00
    Apr 4, 2022 - Jun 24, 2022 ( Standard )
    € 13,500.00
    Jul 4, 2022 - Sep 23, 2022 ( Standard )
    € 13,500.00
    Oct 3, 2022 - Dec 16, 2022 ( Standard )
    € 13,500.00
    2023
    Jan 4, 2023 - Mar 24, 2023 ( Standard )
    € 13,500.00
    Apr 3, 2023 - Jun 23, 2023 ( Standard )
    € 13,500.00
    Jul 3, 2023 - Sep 22, 2023 ( Standard )
    € 13,500.00
    Oct 2, 2023 - Dec 15, 2023 ( Standard )
    € 13,500.00

Testimonials

  • 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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