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Basic Bakery Certificate

Kobe

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

    Term Dates & Prices

    Select a date
    2019
    Apr 6, 2019 - Sep 29, 2019 ( Saturday , in Japanese )
    ¥ 842,500
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