Last Call for January 2017 start at Le Cordon Bleu - Paris

2016-11-05

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4 intakes per year for Le Grand Diplome: January, March, July and September

The Grand Diplôme structure

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BOULANGERIE PROGRAMME
The Boulangerie Diploma is divided into two levels: Basic and Advanced. There is a compulsory internship. A certificate is awarded for each level after successful completion of the practical exams. Students, having successfully completed their internship, will also be awarded the Diplôme de Boulangerie by the Fondation Internationale Le Cordon Bleu. 
 
BASIC BOULANGERIE CERTIFICATE
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:
 
ADVANCED BOULANGERIE CERTIFICATE
Prerequisite: Basic Boulangerie Certificate Students will learn about different types of fermentation and how flavours develop in bread. Students will learn:
 
MANDATORY INTERNSHIP
After successful completion of Basic and Advanced Boulangerie, students are required to carry out a 2-month internship in a boulangerie related business in France.
In order to make the most out of this internship experience, students must speak and understand French.

Dates and fees

Contact GetSet for further information on fees, start dates and entry requirement for the Le Cordon Bleu Paris.

Or give us a call at the Head Office in TaIpei on 02 2778 1595

 

 

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