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 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.

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.

Teaching methods
The aim of the Boulangerie diploma is to provide the strong theoretical and practical grounding required to pursue a professional career in boulangerie or viennoiserie.
The programme’s content has been designed to draw on interactive teaching methods and to leverage skill enhancement through practical application. 

Classes are taught in French with simultaneous translation into English and include:

• Online basic theory classes by Le Cordon Bleu Paris institute instructors and demonstrations by the institute’s Chefs to focus on the practical application of knowledge.
• Talks, demonstrations and video content shared by Chefs from the international Le Cordon Bleu network.
• Application and practical sessions with constant support from Chef Instructors to appraise students’ work
• Professional educational visits

The programme is centred around active student participation, both in real-life situations and simulated environments, developing the students’ ability to work autonomously and responsibly and cultivating a responsible work ethic.

Assessment methods

Students are assessed based on cross-curricular Learning Outcomes as well as specific objectives for each part of the programme.

Various methods of assessment may be used, including: 

Written assessments: Examinations or quizzes where students are asked to give written answers to multiple choice questions, true/false questions, short-answer questions or a combination of any of the above.

Practical assessments:

• Continuous assessment of progress: Continuous assessment of students' work in practical classes. Grades are accumulated for the duration of the programme.
•  Final practical exam: Examination during which a series of tasks must be completed under supervision. Each student’s performance is evaluated against formal assessment goals, and a standardised grading scale is used to determine the operational skill level attained.

Students will be required to understand and apply what they learn in order to successfully complete the programme. Regular attendance is therefore a prerequisite for success.

Duration: 6 weeks, with approximately 24 hours per week.

Tuition: €10,000. Tuition includes application fee (€500), course content, uniform, equipment including Zwilling® knife kit, and activities (lectures, guest chef demonstrations, career day, educational tours, cocktail party)