Prerequisites
Intakes: January, April, July and October
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.
Duration: 6 months
Tuition fees: €27,000 (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).
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".
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.
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.
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