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
Duration: 6 months
Total Fees: ￥118,200 (Tuition Fee: ￥107,000 Admissions Fee：￥3,000 Uniform & Tools ￥8,200)
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.