Diplôme de Boulangerie with Culinary Management

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Le Cordon Bleu's Diplôme de Boulangerie with Culinary Management is an integrated, full-time programme that comprises our renowned Diplôme de Boulangerie with our Diploma in Culinary Management.

Objectives:

Assimilate the values necessary to learn traditional and modern baking.
Master the main techniques used in artisan baking.
Know the rules and materials used in French baking.
Support the student to find the style and techniques that suit him.
Learn the organization of production and teamwork in a bakery.
Acquire a repertoire of traditional and modern recipes.
Acquire the knowledge and skills required to create and manage your own concept in the bakery sector.
Possess a range of marketing and management knowledge to develop a business model.
Develop your ability to plan, analyze and create products or recipes according to your project.
Support students in the creation of a business plan adapted to their professional project.

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

Possible careers: 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 and October

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 Le Cordon Bleu International Foundation. It is recognized worldwide by professionals in the gastronomy sector.

Programme Details

Programme Content
The curriculum is composed of two Le Cordon Bleu diplomas:
- 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.
- Diploma in Culinary Management: upon successful completion of the Diplôme de Pâtisserie, students will start studying this diploma over a period of 3 months. The Diploma in Culinary Management includes advanced culinary classes, key operational and management disciplines as well as business and marketing.
Duration & Tuition Fees
Duration:
- Standard : 9 months
- Intensive (intakes in January and in July): 6 months with 6 to 12 class hours per day, 6 days a week
Tuition fees: €19,500 (standard or intensive). These fees include the application fee (€1,500), learning material, equipment including the Zwilling® knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).
Intake Dates and Apply

Term Dates & Prices

Select a date

2021

Oct 4, 2021 - Mar 25, 2022 ( Intensive )

€ 19,500.00

2022

Jan 5, 2022 - Jun 24, 2022 ( Intensive )

€ 19,500.00

Apr 4, 2022 - Sep 23, 2022 ( Intensive )

€ 19,500.00

Jul 4, 2022 - Dec 16, 2022 ( Intensive )

€ 19,500.00

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Diplôme de Boulangerie with Culinary Management

Programme Details

Term Dates & Prices