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.
Pastry and Boulangerie Diploma
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.
Boulangerie is a profession that combines the nobility of tradition with the intelligence of modernity