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              The Diploma starts with "Basic Bakery", a program dealing first with the study of cereals, flours and fermenting agents. Students will be introduced to the elaboration process, from the elaboration of natural yeast to the baking of the crustiest breads.


              Duration:120 hours
              Intakes:October

              Language: Exclusively in Spanish
              Schedule available: standard

              Programme details

              • COURSE STRUCTURE
                • Certificate in food hygiene
                • Course on the prevention of occupational risks
                • Explanation and use of equipment and machinery
                • Flour: presentation, explanation and use of a wide range
                • Terms and definitions of professional vocabulary
                • Explanation of the classic techniques and different methods
                • Introduction to viennoiserie and base doughs of bakery
                • Kneading machines and by hand
                • Hand moulding
                • Working with poolish and autolysis
                • Introduction to the doughs with fresh yeast
                • Preparation of traditional French breads
                • Working with pâte norte
              • TERMS DATES & APPLY
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