Boulangerie Diploma

Our Diplôme de Boulangerie covers Basic Bread Baking Certificate, and Advanced Bread Baking Certificate is the ultimate baking qualification, which can be obtained in 1 year including 3 months of industry placement.

The Boulangerie programme is based on understanding, learning and mastering bakery techniques.

The training mainly comprises practical classes. Theory classes, conferences and bakery related visits are also included. This programme will equip you to be a professional baker ready to be hired in bakery production houses, gourmet bakeries or even opening your own bakery business.

The Bakery programme delivered is an accredited programme by the Department of Skills (JPK) under the Ministry of Human Resources Malaysia where graduates will be awarded the Level 3 Skill Certificate from the Ministry plus the Diplôme de Boulangerie parchment from Le Cordon Bleu.

Other subjects included in this programme are:

Highfield Level -3 International Award of Food & Safety (External Award) -
Gastronomy Sensory Experience
Menu Creation
Food & Beverage Principles 1-3
Food Trends, and develop food concept
Wine & Food pairing
Professional Development workshops

See term dates & apply

Intake for Local & International student: October

Key Information

Duration: nine (9) months + three (3) months industrial placement

Entry requirements:

- High school diploma or equivalent, evidence of English language.
- No prior culinary experience is required.
- SPM / IGCSE - 1 Credit preferably in English /
- UEC - B6 in English

Please contact our counsellors (WhatsApp: +6019-305 2586 or email to malaysia@cordonbleu.edu) for the intake dates and details for international students.

Programme Details

COURSE STRUCTURE

Basic

At the basic level students learn how to use professional equipment for basic boulangerie skills. They will learn all aspects of basic boulangerie preparation like mixing methods in bread dough, baking methods, lamination processes, butter bread dough proportion, working with gluten quality cereals, hydration dough method, pastry cream and fillings for baked pastries. Food preparation module will also be covered. Understanding of basic ingredients in Bakery such as composition and properties of flour, diary and sugar.

Advance

At this Advance stage the focus will be artisan boulangerie techniques where students will develop their knowledge of the interrupted baking process and the use of natural levain. All techniques learnt will be applied in a commercial bakery environment to learn about the best equipment to maximise production of quality end products. Whilst mastering these delicate techniques students will work on creative decorative pieces and explore international breads, large variety of flours and gluten free alternative.
WHO IS THE BOULANGERIE DIPLOMA FOR?
This programme is primarily for individuals ultimately wishing to become high end professional chefs or restaurateurs and who wish to develop advanced culinary skills by studying with a renowned culinary training organization. It is not necessary to have prior culinary training or experience to join the programme, but the passion and commitment to learn from expert international chef instructors and to create the finest dining experiences are essential.
WHAT QUALIFICATIAN WILL I GAIN?
Graduates will gain the French qualification of a Diplôme de Boulangerie certificate which is recognized worldwide

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Become a Professional Chef

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Master World-Class Cuisine and Patisserie Techniques
Bursaries and Scholarships Available
Industrial Research Activities and Study Tour in Paris
Receive Globally Recognized Grand Diplôme, Diplôme de Cuisine, Diplôme de Pâtisserie & Diplôme de Boulangerie

We're The #1 Culinary Arts Institute in Malaysia

School -Best Culinary Institute 2016 & 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)
Smart partnership Award by CCIFM (Chamber of Commerse Industry France & Malaysia)
Pastry chef - Best Pastry 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)

Why Le Cordon Bleu?

Founded in 1895, Le Cordon Bleu has been evolving from a small Parisian cooking school to become the leading Global Network of Culinary Arts institutes providing teaching tradition and excellence to more than 20,000 students annually.

With a network of more than 35 schools in 20 countries, Le Cordon Bleu’s role is to teach a whole range of technical and University training programmes for working in the restaurant, hotel and tourism industry as well as proprietor of your own patisserie, cafe, restaurant or your own catering company.

Globally Recognised Culinary Programmes
Focused Learning Methodology
Classical French Culinary Techniques
Legacy and Tradition of Excellence
Trained by the Finest Chef Instructors
Great Career Prospects
Influential Global Alumni Network
World-Class Industrial Experience

What People Are Saying About Le Cordon Bleu

don't take our word for it, here's what our alumni have to say

Janice Siew

ALUMNI SUCCESS STORY

Amelia Ng

ALUMNI SUCCESS STORY

Dato' Fazley Yaakob

ALUMNI SUCCESS STORY

Sapna Anand

ALUMNI SUCCESS STORY

Testimonials

Janice Siew (Proprietor of Petiteserie Desserts)

Graduating fromLe Cordon Bleu gave me the confidence and skills I needed to pursue my dream to have my own bakery. My brand, Petiteserie Desserts was established 3 months upon graduating and I have never looked back.

Janice Siew - Diplôme de Commis Pâtissier
Abang Brian (Celebrity Chef, TV Host, Cookbook Author)

There is only one way- the Le Cordon Bleu way,a mantra that has been ingrained in me through my years of training with Le Cordon Bleu which has made me the educator I am today; One who does not compromise when it comes to respecting ingredients and food as I share the joy and value of cooking with kids all around Malaysia.

Abang Brian - Diplôme de Commis Cusinier & Diplôme de Commis Pâtissier
Nikom Uatthong (Proprietor of KomPassion Restaurant)

You are never too old to learn. Joining Le Cordon Bleu after being a self-taught Thai Chef for many years was the best decision of my life. With dedicated lecturers and staff, Le Cordon Bleu had provided me the foundation of French cooking techniques that enables me to expand my creativity beyond Asian cooking.

Nikom Uatthong - Diplôme de Commis Cusinier
Samantha Lee (International Food Artist)

Being a passionate cook and food artist, I only dream of coming to Le Cordon Bleu. This 9 months has been the most challenging experience of my life but I gained so much. Not only I did learn to cook delicious French cuisine. I gained confidence in cooking.

Samantha Lee - Diplôme de Cuisine
Amelia Ng

Sous Chef at Willow Kuala Lumpur, Champion- 2017 Jeunes Chefs Rôtisseurs Competition in Frankfurt, Germany

After joining Le Cordon Bleu there is no looking for me in the food industry. I was able to refine my cooking techniques and that gave me a great head star into the working world as a chef. This is because Le Cordon Bleu does not only retain its classical cooking techniques but also introduces students to cutting edge culinary techniques that are used in the industry today. For that, I am proud to be a part of the Le Cordon Bleu alumni.

Amelia Ng Mei Vern - Grand Diplôme
Datin Su (A well-known socialite and gourmand)

l really enjoyed myself during my time at Le Cordon Bleu. I have learned a lot from the Lecturer Chefs there. Le Cordon Bleu do not cut corners either on the ingredients we used to learn to cook or on the Lecturer Chefs. They bring in the best Chefs, whom are strict but fair and they teach you all the trick of the trade in cooking and French Cuisine

Datin Su Wai Fun - Grand Diplôme
Dato Fazley Yaakob (Celebrity chef & owner of Suka Sucre Bistro)

Being in Le Cordon Bleu allowed me to dig deeper into what I thought was soft passion had became my proffesion and lifestyle. I learned and explored the French way of cooking whilst at school. It also made me a wholesome person being able to share what I had learned from Le Cordon Bleu. As the first Ambassador of Le Cordon Bleu Malaysia, it means shouting out loud to the world that "Look, I’m a Le Cordon Bleu graduate". To master the techniques, innovate and present a good cake, you need to learn from Le Cordon Bleu master chef instructors.

Dato Fazley Yaakob - Diplôme de Commis Pâtissier
Chua Tor Aik (Head Chef of Zen, 3 Star Michelin Restaurant)

Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instructors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplôme de Commis Cuisinier with Le Cordon Bleu Malaysia as i was professionally trained and molded by the chefs, to prepare for the international kitchen.

Chua Tor Aik - Diplôme de Commis Cuisinier