Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, presents the Boulangerie Diploma, one of the latest of our numerous training programs. This program trains future professionals and entrepreneurs in bread baking techniques and also new trends in the field.
The program, taught by 2009 French Bakery Cup Champion and 2010 European Bakery Cup Championship, Chef Olivier Boudot, lasts 6 months. The diploma covers understanding, learning and mastering bread baking techniques through theory and practical classes, conferences and bread baking related visits. The training is divided into 2 levels: basic and advanced, and a 2 month internship completes the program.
“Bread baking is a noble artisan trade which combines rigour and passion and is an essential part of French gastronomy. This sector is undergoing modernization and changing trends yet the bakers’ mastery of bread baking techniques and know-how makes all the difference in reaching the very highest levels of excellence and prestige,” adds Olivier Boudot, Boulangerie Chef Instructor at Le Cordon Bleu Institute, Paris.
Launched in September 2015, the Institute’s first boulangerie class students graduated on 27 February 2016 with Nordine Hakkam, independent artisan baker and manager of the Moisan group, as class patron.
The next boulangerie intakes will take place on Monday 4 July, 2016 and September 5, 2016 at the institute's brand new Paris flagship. Located by the Seine and close to the Eiffel Tower, Le Cordon Bleu features state of the art facilities providing the latest and most innovative opportunities in culinary and hospitality management.
To discover all Culinary Arts programs at Le Cordon Bleu Paris, click on the following link: https://www.youtube.com/watch?v=Qxu3OIi0ieo