Boulangerie Diploma

Basic 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
• 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)

Advanced Boulangerie

Prerequisite: Basic Boulangerie Certificate

This level is based on the work of the different types of fermentation and on the development of the aromas of the bread. During this level, students learn:

• How to work with liquid and solid natural leavens
• Making regional bread and brioche using "farine de tradition" (Traditional flour as defined by French law) and different types of flour
• How to work with puff pastry
• How to make baguettes, brioches, croissants, beignets (fritters and doughnuts), turnovers and derivative products
• The creation of decorated pieces.

A certificate of success is awarded for each level, conditional on successful completion of the practical bread baking tests. The Diplome de Boulangerie is awarded after successfully completing both levels, basic and advanced.

Evaluation methods: The evaluation will be carried out according to the educational objectives determined for each unit and according to the transversal educational objectives of the program. Various evaluation methods may be used, including:

• Theoretical exams: Exams during which students respond orally or in writing to questions such as multiple choice questions, true/false questions, short answers, essay formats or a combination of these possibilities.
• Continuous Practical Assessment – Continuous assessment of work completed by students in practical sessions, such as food preparation. Grades will be aggregated throughout the duration of the training
• Practical exams: Exams during which a series of tasks must be carried out under supervision. A standardized grading scale is used.
• Self-assessment: Students will carry out a self-assessment to monitor the progress of their practical work and analyze this work constructively from one week to the next.
• Presentation: Presentation of practical work based on the educational objectives of each course.
• Portfolio: A portfolio is a catalog of achievements made by the student during the program and presented in a coherent format (portfolios can contain traces of their practical work, as well as written or visual elements).

Le Cordon Bleu has designed an Diplôme de Pâtisserie and Diplôme de Boulangerie programme to give students the opportunity to acquire complementary skills, by mastering both pastry and bread baking techniques.

Le Cordon Bleu has designed an Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie programme to give students the opportunity to acquire complementary skills, by mastering Pastry and Bread baking techniques and to work in a professional environment in the field of pastry after their studies.

Students interested in starting a culinary business after their Diplôme de Boulangerie can complete their training by joining the: "Diplôme de Boulangerie with Culinary Management".

Duration: 3 months

Tuition Fees: €16,700

These fees include the application fee (€1,500), learning material, equipment including the Sabatier student kit, uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

Graduation rate: 100% (out of a total of 123 students over the 4 terms of 2023)