The art and craft of artisan bread making and traditional boulangerie is a sought after skill. The Boulangerie programme offered by Le Cordon Bleu New Zealand provides an ideal opportunity for graduates of the programme to service the ever-increasing worldwide demand. Le Cordon Bleu New Zealand is introducing a specialised two-term, part-time, program to focus on skilled techniques of classical Boulangerie, mastered by the French so many years ago.
This Boulangerie programme aims to provide you with the classical and practical skills of Boulangerie arts, kitchen management, and gastronomy. This programme offers a large variety of Boulangerie techniques: classical and artisan doughs such as traditional baguette and tourte auvergante (100% French rye bread), laminated and rich dough such as croissant and brioche, and creating and managing your different pre-ferment such as poolish and your own starter cultures for sourdough bread.
Our Boulangerie Diplome will provide you with knowledge of all aspects of the Boulangerie trade with classical and modern techniques, taught through workshops with embedded theory, and on site industry visits.
4 intakes per year: January, April, July, & October
Key InformationDuration: 240 hours (Part Time, two days a week) | Two Terms Price: Term one - NZD$6,800 Diploma Fees Include: uniforms, ingredients, course manual, equipment, graduation Hours per week: Term one 10 x 12 hour weeks Entry Requirements: No prior culinary experience is required; IELTS 5 (If appropriate); Basic must be completed before Advanced term (or proved previous experience); 16 years old or older. |
Boulangerie de Base introduces students to Boulangerie practice and use of professional equipment for basic Boulangerie skills.
Students will learn all aspects of basic Boulangerie preparation, such as:
The Advanced term is designed to give students a strong understanding in more advance artisan Boulangerie techniques such as:
This specialist bread course is recommended for students who want to learn and master fundamental Boulangerie techniques. We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.
The programme is suitable if:
Diploma awarded: The Diplôme de Boulangerie is awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe.
Examples of potential positions include:
Owner at Grace Pâtisserie - My experience a Le Cordon Bleu gave me a broader understanding in hospitality management and business which has helped me open my own Pâtisserie Grace Pâtisserie. Read more.
Demi Pâtisserie Chef at QT Wellington’s Hippopotamus Restaurant - Studying at Le Cordon Bleu ensured that I had a stable knowledge in classical and contemporary French Pâtisserie and that built the foundation of my skills. I finished school with the self-assurance in my skills that I could take forward into a career in French Pâtisserie. Read More.
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