Bakery, Danish and Artisan Breads

 We have introduced a specialised two-term, part-time, program to focus on skilled techniques of classical Boulangerie, mastered by the French so many years ago.

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 classical and artisan doughs such as traditional baguette and tourte auvergante (100% French rye bread), laminated and rich dough such as croissant and brioche, and creating and managing your different pre-ferment such as poolish and your own starter cultures for sourdough bread.

Our Basic Boulangerie Certificate will provide you with the fundamental knowledge of the Boulangerie trade with classical and modern techniques. You will learn through workshops with embedded theory, and on site industry visits.

Course Structure
Boulangerie de Base introduces students to Boulangerie practice and use of professional equipment for basic Boulangerie skills.

Students will learn all aspects of basic Boulangerie preparation, such as:

• Ingredient functionality including flour technology, yeasts, grains, sugar, salt, milk powder, malt, gluten powder
• Introduction to regional breads including couronne bordelaise
• Mixing and kneading techniques by hand and machine
• Classic façonnage techniques including shaping and tressage
• Typical/traditional French breads – e.g. baguette tradition, bread shaped like an ear of wheat, fougasse
• Special French breads including rye bread, wholewheat bread
• Different types of fermentation (including poolish, fermented dough) and baking processes
• Viennoiseries - including croissant, brioche, milk bread, danish, etc.
• Decorative bread techniques - pâte morte
• Follow health, safety and hygiene regulations
• Develop bake-house organization skills

Who is the Programme for?

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 or 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 /Cuisine student, and you would like to deepen your knowledge in artisan breads, bakery and boulangerie