Our Boulangerie Diploma aims to teach students a variety of techniques like basic bread doughs, viennoiserie, and sourdoughs as well as the essential knowledge required for running a small bakery business. It is designed for students who would like to enter a professional baking career.
Le Cordon Bleu offers an intensive programme for those who want to graduate in a shorter space of time. The content is identical to the standard programme.
The Pâtisserie and Boulangerie Double Diploma
is oriented towards the progressive learning of the fundamental techniques of French pastry and traditional bread-baking. They are composed of the three pastry certificates (Basic, Intermediate, and Superior) and the two bakery certificates (Basic and Advanced).
Students learn to master contemporary desserts and the most complex baking techniques.
Thanks to the Diplôme de Pâtisserie with Internship Pathway and Boulangerie Diploma
, people who wish to join a pastry shop, or a Bakery, are trained in French pastry and bakery techniques, and also acquire professional experience
through practical application in a pasty business, as well as through an internship in a prestigious partner establishment of Le Cordon Bleu Paris.