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              Basic Bakery Certificate

              Tokyo

              The Basic Boulangerie certificate is designed to give students a strong foundation on which to build their bakery skills and knowledge.

              Programme Details

              • Course Structure

                Basic Bakery Certificate : 120 hours

                The Basic Boulangerie certificate is designed to give students a strong foundation on which to build their bakery skills and knowledge.

                Core Objectives:
                Demonstrate basic bakery preparations and techniques including:

                • 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 boulage 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, couque, etc.
                • Decorative bread techniques - pâte morte, surprise bread.
                • Follow health, safety and hygiene regulations.
                • Develop bake-house organization skills
              • Who is the programme for?
                Prerequisite: None
              • Term Dates & Apply
                Sorry. The information is not available at the moment.
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