The Combined Pâtisserie and Boulangerie Diplomas are oriented towards the progressive learning of the fundamental techniques of French pastry and traditional bakery. They are composed of the three pastry levels (basic, intermediate, superior) and the two boulangerie levels (basic, advanced). Students learn to master contemporary desserts, bread baking techniques and the bread-making stages.
Because the pastry and boulangerie professions combine rigor, passion and excellence, our programmes prepare students to work in this artisanal sector that is as exciting as it is complex. Throughout the year, our trainers are keen to pass on all their know-how to them, through workshops, theoretical courses and numerous educational projects.
Prerequisites
Intake: January, April, July, 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. Continuous assessment throughout the program. Practical and written exams.
Languages: The courses are taught in French and consecutively translated into English.
Diploma awarded: The Diplôme de Pâtisserie and Diplôme de Boulangerie are delivered by the Fondation Internationale Le Cordon Bleu.
Basic Le Cordon Bleu Paris Pastry Certificate
This certificate introduces you to the basic techniques of French pastry, including:
Intermediate Le Cordon Bleu Paris Pastry Certificate
Prerequisite: Basic Pastry Certificate
Superior Le Cordon Bleu Paris Pastry Certificate
Prerequisite: Intermediate Pastry Certificate
The Boulangerie Diploma is composed of two levels, basic and advanced:
Basic Le Cordon Bleu Paris Boulangerie Certificate
To begin their boulangerie training, students familiarize themselves with bread baking equipment. After an introduction to hygiene and cooking rules, students learn:
Advanced Le Cordon Bleu Paris Boulangerie Certificate
Prerequisite: Basic Boulangerie Certificate
This level allows you to approach the work of different types of fermentation and the development of bread aromas. In this level, students learn:
Duration:
Tuition Fees: €42,500. These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit uniform and all activities
Le Cordon Bleu has designed a Diplôme de Pâtisserie with Internship Pathway and Boulangerie Diploma programme to give you the opportunity to work in a professional kitchen environment after your studies.
Students interested in starting a culinary business after the diploma, can onsider registering today for the integrated diploma: "Diplôme de Pâtisserie and Diplôme de Boulangerie with Culinary Management ".
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