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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.


Who is this programme for?
Possible careers:

Key information


  • 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
For late registrations (less than a week before the intake date), please contact our recruitment department at the following email address: paris@cordonbleu.edu.

Teaching method: Demonstrations, practical classes & theory classes. Students will have access to an online educational interface, where 8 videos per certificate and 20 hours of digital pedagogy will be made available, together with as 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 and the Diploma in Culinary Management, institution diplomas, are delivered by the Le Cordon Bleu International Foundation.

Programme Details

  • Programme Content

    The curriculum is composed of two Le Cordon Bleu diplomas:

    • The Diplôme de Boulangerie 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.
  • Complete with Diplôme de Pâtisserie

    Future boulangerie chefs who have a deep knowledge of pastry techniques will be able to offer a wider range of varied and original products to their future customers.

    Students interested in learning bread baking techniques and wishing to create a culinary business after their Diploma can consider enrolling today for the integrated diploma: "Diplôme de Pâtisserie and Diplôme de Boulangerie with Culinary Management".

    More information

  • Duration & Tuition Fees

    Duration: 6 months

    Tuition fees: €24,500  (standard or intensive). These fees include the application fee (€1,500), learning material, equipment including Sabatier student kit, uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

Term Dates & Prices

Select a date
Jul 1, 2024 - Dec 20, 2024 ( Standard )
Sep 30, 2024 - Mar 21, 2025 ( Standard )
Jan 6, 2025 - Jun 20, 2025 ( Standard )
Mar 31, 2025 - Sep 19, 2025 ( Standard )
Jun 30, 2025 - Dec 19, 2025 ( Standard )
Sep 29, 2025 - Mar 27, 2026 ( Standard )
Jan 5, 2026 - Jun 26, 2026 ( Standard )
Apr 6, 2026 - Sep 25, 2026 ( Standard )
Jul 6, 2026 - Dec 18, 2026 ( Standard )


  • Francesco boulangerie
    In 2016, I decided to retrain to enable me to move into a sector about which I am passionate: boulangerie. In order to be able to master the techniques for making traditional French bread and freshly baked pastries, it was essential for me to learn with an Institute which specialized in this field : Le Cordon Bleu. I want to reach the very highest levels of excellence in my aim to become a baker, and the quality of Le Cordon Bleu programmes is renowned around the world. The training and the instructors are recognized in their field, the infrastructure, the working conditions, the equipment, and the training programme, are better than those you find when preparing for a CAP boulangerie.
    FRANCESCO GIRALDI, Boulangerie Diploma 2015 - 2016
  • nevin-gabr
    My experience at Le Cordon Bleu was positive and successful. The institute has a prestigious reputation around the world, and I was able to learn everything I needed to start my culinary career. Thanks to the Chefs Instructors I acquired the know-how of French boulangerie, which I continue to utilize in my business today.
    Nevin Gabr, Diplôme de Boulangerie 2019

For more information

Last page update in August 2023.