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Boulangerie Diploma presentation

Developed by Le Cordon Bleu Paris, the Boulangerie Diploma trains future professionals and entrepreneurs in essential boulangerie techniques, as well as new trends in the field.

Le Cordon Bleu Shanghai, a private higher education Institute which specializes in Culinary Arts training programmes, offers a career orientated Boulangerie Diploma over a short period of time (6 months) in a professional setting.
The programme, which has been put together by recognized teaching professionals, encompasses the knowledge and expertise of the boulangerie traditions which contribute to the reputation of France around the world.

The programme is based on understanding, learning and mastering boulangerie techniques. The training programme consists mainly of practical classes. The programme is divided into two levels: Basic and Advanced.

Boulangerie Diploma skills

This Boulangerie programme gives students all the necessary skills to work in a traditional boulangerie or in a production business, both in France and abroad. During this programme, students will:

  • Learn to master the main techniques used in artisan boulangerie
  • Learn how to organize production and to work as part of a team
  • Acquire a repertoire of traditional and modern boulangerie recipes

This Boulangerie programme is bilingual: taught in French and translated into Chinese.

4 intakes per year: January, April, July and October

Key Information

Duration: 6 months
Total Fees: ¥122,600 (Tuition Fee including: ¥114,000  Uniform & Tools: ¥8,600)
Age:  At least 18 years of age
Entry Requirements: Senior high school diploma or equivalent to 11th grade student, fluent in Chinese
Class Language: The classes are taught in French or English, with spontaneous Chinese interpreter.

Training in boulangerie to become a baker can take several years in France: “CAP Boulanger (Certificat d'aptitude professionnelle)”, “Brevet professionnel (BP)” (A level or Vocational Certificate equivalent) in boulangerie, specialization in boulangerie…

Being a baker requires attention to detail and it is this very technique that I teach my students throughout the programme. For me, the most important thing if you want to be a baker is the ability to share. I believe this is key because this is a profession in which you thrive by sharing.

Boulangerie Programme Details


    The Boulangerie Diploma is divided into two levels: Basic and Advanced. There is a compulsory internship. A certificate is awarded for each level after successful completion of the practical exams. Students, having successfully completed their internship, will also be awarded the Diplôme de Boulangerie.


    To begin their training, students familiarize themselves with the equipment used in boulangerie. After an introduction to the rules of hygiene and baking, students will:

    • Learn to work with the different types of flour used in France
    • Learn the different techniques for kneading dough, manually and three different mechanical kneading methods
    • Make bread and viennoiseries (Danish pastries)
    • Be introduced to boulangerie decoration
    • Be introduced to working with doughs made with a fermented dough starter and a "poolish" (a type of pre-fermentation)


    Prerequisite: Basic Boulangerie Certificate Students will learn about different types of fermentation and how flavours develop in bread. Students will learn:

    • How to work with liquid and solid natural leavens
    • How to work with “farine de tradition” (Traditional flour as defined by French law)
    • How to work with puff pastry
    • How to make baguettes, brioches, croissants, beignets (fritters and doughnuts), turnovers and derivative products
    • 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

    After obtaining the Boulangerie Diploma, according to the student's level, possible career opportunities include:

    • Baker
    • Pastry Chef
    • 'Pastry Tourrier' (specialized in dough making)
    • Baker specialized in viennoiseries (Danish pastries)
    • Boulangerie Team Leader
  • Teaching Method

    Chef Demonstration, Practical Class, Theory Class

  • What Qualification will I gain?

    Diplôme de Boulangerie

  • Campus Location

    Building 2 No. 1458, South Pudong Road Shanghai China

  • Term & Dates

    Term Dates & Prices

    Select a date
    Jul 1, 2024 - Sep 27, 2024 ( Standard , in French , Chinese )
    Jul 1, 2024 - Dec 27, 2024 ( Standard , in French , Chinese )
    Oct 9, 2024 - Dec 27, 2024 ( Intensive , in French , Chinese )
    Oct 9, 2024 - Mar 21, 2025 ( Standard , in French , Chinese )
    Jan 2, 2025 - Jun 20, 2025 ( Standard , in French , Chinese )
    Jan 2, 2025 - Mar 21, 2025 ( Intensive , in French , Chinese )
    Apr 1, 2025 - Sep 26, 2025 ( Standard , in French , Chinese )
    Apr 1, 2025 - Jun 20, 2025 ( Intensive , in French , Chinese )