Boulangerie Module I is an introduction to breads and bakery management. The course is a combination of lectures, culinary demonstrations and practical workshops which have been strategically designed to enable you to build your knowledge of essential Boulangerie practices.
Boulangerie Module I Overview
- Skills and techniques: This core unit is designed to develop your competencies to work in a professional bakery environment. You will be trained in boulangerie practice and use of professional equipment for basic boulangerie skills. This unit covers all aspects of basic boulangerie preparation (including straight mixing methods, lamination processes, high and low percentage butter bread dough (and brioche), autolyse production method, working with lower gluten quality cereals, higher hydration dough method, presentation of baked goods, etc.)
- Operations: You will learn to apply the key standards of health and safety regulations in the workplace which include fire safety, hazardous kitchen equipment, manual handling and specific methodology of work in a professional kitchen environment.
- Theory and product knowledge: the unit focuses on basic food preparation theory, cooking/baking processes and presentation. Students will be instructed on the cooking/baking methods, products and ingredients such as the composition and properties of flour, dairy and sugar
- Level 2 food safety in catering: you will cover the key standards of food handling and sanitation for food handlers. The unit certifies students to Level 2 Award Food Hygiene in Catering, regulated by the (CIEH) Chartered Institute of Environmental Health