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).

Teaching methods
The aim of the Diplôme de Boulangerie is to provide the strong theoretical and practical grounding required to pursue a professional career in boulangerie and/or viennoiserie.
The programme’s content has been designed to draw on interactive teaching methods and to leverage skill enhancement through individual practical application.

Classes are taught in French with simultaneous translation into English and include:

• Online basic theory classes by Le Cordon Bleu Paris institute instructors and demonstrations by the institute’s Chefs to focus on the practical application of knowledge.
• Talks, demonstrations and video content shared by Chefs from the international Le Cordon Bleu network.
• Application and practical sessions with constant support from Chef Instructors to appraise students’ work
• Professional educational visits

The programme is centred around active student participation, both in real-life situations and simulated environments, developing the students’ ability to work autonomously and responsibly and cultivating a responsible work ethic.

Assessment methods

Students are assessed based on cross-curricular Learning Outcomes as well as specific objectives for each part of the programme. Various methods of assessment may be used, including:

Written assessments: Examinations or quizzes where students are asked to give written answers to multiple choice questions, true/false questions, short-answer questions, structured dossier or a combination of any of the above.

Practical assessments:

• Continuous assessment of progress: Continuous assessment of students' work in practical classes. Grades are accumulated for the duration of the programme.
• Final practical exam: Examination during which a series of tasks must be completed under supervision. Each student’s performance is evaluated against formal assessment goals, and a standardised grading scale is used to determine the operational skill level attained.
• Oral presentation: Presentation of either a practical task or part of the portfolio, or a presentation to pitch the saleability of a product
• Portfolio: The portfolio catalogues the student's accomplishments during the programme, presented in a clear and logical format (the portfolio may include examples of practical work, notably dishes the student has prepared, as well as other written or visual content).

Students will be required to understand and apply what they learn in order to successfully complete the programme. Regular attendance is therefore a prerequisite for success.

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

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".