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              Boulangerie Module III is the final step in mastering your knowledge of bakery arts and is designed to develop your understanding of more difficult boulangerie techniques.

              This advanced bakery course is led by Master Baker Dominique Moudart who has more than 30 years of experience in the bakery arts. In this specific course you will be taught precision and efficiency in the kitchen and how to apply techniques in a commercial bakery environment working alongside experienced bakers.

              Boulangerie Module III is the third and final stage required to complete a Diplôme de Boulangerie.

              Please note: Boulangerie Module III starts with four consecutive days of 6 hour classes beginning on the first date listed below followed by six further sessions, all taking place on Saturdays.

               

              4 intakes each year: Winter, Spring, Summer or Autumn

              Key information


              Duration: 60 hours

              Price: £3,200
              Diploma fees include: ingredients, course manual and equipment
              Hours per week: 6 hours per week
              Entry requirements: Boulangerie Module II

              Module Details

              • Course Structure

                Boulangerie Module III is an advanced bread course designed to build on the knowledge gained on the first and second Boulangerie Modules. The course combines practical classes, demonstrations as well as lectures and external visits to give you the skills and knowledge to start your own small bakery business.

                Boulangerie Module III Overview

                • Skills and techniques: This advanced unit will explore the use of natural starters/levain, and how to build and maintain them. You will develop your understanding of interrupted baking processes and its application and use. Gluten-free alternative and heritage flours, as well as breads from around the world will also be broached.
                • Operations: You will learn what equipment is best to maximise production, to achieve the best production flow, as well as maximising time efficiency and minimise waste.
                • Theory and product knowledge: The science behind sourdough preparation will be explored, as well as factors that influence its characteristic and desirable qualities.
                • Professional development: A visit to a flour mill will be included so you can better understand the origin of breads as well as learn about the processes behind making flour
              • Who is this programme for?

                To enrol for this module you need to have successfully completed Le Cordon Bleu’s Boulangerie Module II.

              • Term Dates and Apply

                Term Dates & Prices

                Select a date
                2017
                Sep 27, 2017 - Nov 11, 2017 (Standard)
                £ 3,200.00
                2018
                Jan 3, 2018 - Feb 17, 2018 (Standard)
                £ 3,200.00
                Apr 4, 2018 - May 19, 2018 (Standard)
                £ 3,200.00
                Jun 27, 2018 - Aug 11, 2018 (Standard)
                £ 3,200.00

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