Le Cordon Bleu Diplôme de Boulangerie

Our Diplôme de Boulangerie has been specifically developed to meet the needs of the expanding culinary sector of the hospitality industry. This boulangerie course aims to provide you with the classical and practical skills of Boulangerie arts, kitchen management, and gastronomy.Across the course, you will learn a large variety of Boulangerie techniques like basic bread doughs, viennoiserie, and creating and managing your own starter cultures for sourdoughs. You’ll get a chance to develop your creativity while also growing your understanding of how to run a small business.Our Boulangerie Diploma will provide you with knowledge of all aspects of the Boulangerie trade. You will learn through demonstrations, practical application, lectures, and on site industry visits.The course is led by Master Baker Dominique Moudart. Dominique has spent more than 30 years perfecting his Boulangerie skills, including seven years spent travelling across France to discover local bread varieties and production techniques.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: You wish to enter a career working as a baker, whether artisan or as an employee in a bakery company. You are a professional chef of entrepreneur and wish to learn classic French techniques to set up your own bakery business. You love bread and want to acquire essential Boulangerie theory and practical knowledge. You are a Diplôme de Pâtisserie student and you would like to deepen your knowledge in artisan breads, bakery and boulangerie.

All students must be aged 18 years or over. The minimum academic requirement for students are GCSE, High School Diploma or equivalent, and no prior culinary experience is required.