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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:
Who is this programme for?
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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