Diplôme de Boulangerie covers Basic Bread Baking Certificate, and Advanced Bread Baking Certificate is the ultimate baking qualification, which can be obtained in 1 year including 3 months of industry placement.

The Boulangerie programme is based on understanding, learning and mastering bakery techniques.The training mainly comprises practical classes. Theory classes, conferences and bakery related visits are also included. This programme will equip you to be a professional baker ready to be hired in bakery production houses, gourmet bakeries or even opening your own bakery business.

The Bakery programme delivered is an accredited programme by the Department of Skills (JPK) under the Ministry of Human Resources Malaysia where graduates will be awarded the Level 3 Skill Certificate from the Ministry plus the Diplôme de Boulangerie parchment from Le Cordon Bleu.

Other subjects included in this programme are:

•  Highfield Level-3 International Award of Food & Safety (External Award) -
• Gastronomy Sensory Experience
• Menu Creation
• Food & Beverage Principles 1-3
• Food Trends, and develop food concept
• Wine & Food Pairing
• Professional Development workshops

Basic Boulangerie

• Highfield Level 1 International Award in Food Safety (External Award), Food Handler’s Training, First Aid Certificate
• Boulangerie Skills 1
• Sweet and savoury filling preparation
• Bun, doughnut, Muffin and Pizza preparation
• Bakery product and material handling
• Bakery product sales and marketing
• Develop personal kitchen organisation and management skills
• Food & Beverage Service Principles 1
• Professional Development Workshop 1

Advanced Boulangerie

• Highfield Level 2 & 3 International Award in Developing a Positive Food Safety Culture (External Award), Food Safety Level 2 & 3
• Boulangerie Skills 2
• Bread, puff & croissant preparation
• Danish Pastry preparation
• Bakery product innovation
• Bakery production control
• Bakery production stock control
• Bakery Administrative functions
• Bakery product costing
• Establish personal kitchen organisation and management skills
• Food & Beverage Service Principles and Catering 2
• Professional Development Workshop 2