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Bakery Diploma

Tokyo

The Bakery Diploma is awarded to students who have completed the Basic and Advanced Bakery Certificates. Under the guidance and instruction of leading bakery chefs, students progressively learn to master the techniques and methods used to produce a diverse range of French breads and pastries found in leading French bakeries. All bakery classes are taught in 6 hour workshop classes, learning and practicing simultaneously.

Programme Details

  • Course Structure

    The Bakery Diploma is awarded to students who have completed the Basic and Advanced Bakery Certificates. Under the guidance and instruction of leading bakery chefs, students progressively learn to master the techniques and methods used to produce a diverse range of French breads and pastries found in leading French bakeries. All bakery classes are taught in 6 hour workshop classes, learning and practicing simultaneously.

  • Who is the programme for?
    Prerequisite: None
  • What qualification will I gain?
    Bakery Dipoma
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    2018
    Sep 30, 2018 - Dec 23, 2018 (Intensive, in Japanese)
    ¥ 1,563,000
    Sep 30, 2018 - Sep 23, 2019 (Sunday, in Japanese)
    ¥ 1,563,000
    2019
    Jan 5, 2019 - Mar 31, 2019 (Intensive, in English)
    ¥ 1,563,000
    Apr 6, 2019 - Jun 29, 2019 (Intensive, in Japanese)
    ¥ 1,563,000
    Jun 30, 2019 - Sep 23, 2019 (Intensive, in English)
    ¥ 1,563,000
    Sep 28, 2019 - Dec 23, 2019 (Intensive, in Japanese)
    ¥ 1,563,000

Testimonials

  • Sarah Yam Bakery Diploma 2015
    Completing the Diploma in Boulangerie course in Le Cordon Bleu and having a book published were two of the key highlights in my life. Follow your heart and devote to work out what you love, I believe these are the keys. 
    Sarah Yam, Hong-Kong, Bakery Diploma, Le Cordon Bleu Tokyo, 2014
  • Josef Witana
    The speed of the general class and the tight schedule. Overcoming it comes to your dedication and love for what you are doing. When one does what he loves doing, I believe one is able to persevere and tackle any challenges without getting bored and giving up. Never get stressed, gauge the extent of your own abilities and focus on doing the little things correctly. Speed comes naturally but techniques are to be mastered.
    Josef Witana, Indonesia, Pastry Sous-Chef at Two Rooms, Aoyama, Tokyo, Pastry Diploma & Bakery Diploma,Le Cordon Bleu Tokyo, 2014

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