Le Cordon Bleu Logo

Basic Boulangerie Certificate presentation

  • Basic Boulangerie Certificate programme details
    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 and learn the different techniques for kneading dough, manually and three different mechanical kneading methods.
    The programme also includes making bread and viennoiseries (Danish pastries) and an initiation in boulangerie decoration.
    This level includes an introduction to working with doughs made with a fermented dough starter and a "poolish" (a type of pre-fermentation).
    Courses are given in French and translated into English.
  • Entry requirements
    • Applicants must be at least 18 years of age.
    • Applicants must hold the equivalent of: High School Diploma (USA) (CAD) – High School Certificate (Japan) – GCSEs (UK) – Baccalauréat (France) or other.
    • All applications are reviewed by the Admissions jury.
  • Dates and apply

    Term Dates & Prices

    Select a date
    2021
    Apr 6, 2021 - May 15, 2021 ( Intensive )
    € 7,300.00
    Apr 6, 2021 - Jun 25, 2021 ( Standard )
    € 7,300.00
    Jul 5, 2021 - Aug 13, 2021 ( Intensive )
    € 7,300.00
    Jul 5, 2021 - Sep 24, 2021 ( Standard )
    € 7,300.00
    Oct 4, 2021 - Nov 10, 2021 ( Intensive )
    € 7,300.00
    2022
    Jan 5, 2022 - Feb 11, 2022 ( Intensive )
    € 7,300.00
    Apr 4, 2022 - May 13, 2022 ( Intensive )
    € 7,300.00
    Jul 4, 2022 - Aug 12, 2022 ( Intensive )
    € 7,300.00
    Oct 3, 2022 - Nov 10, 2022 ( Intensive )
    € 7,300.00
  • Apply for the Boulangerie Diploma
TOP