Boulangerie Module II is designed to build on the skills and knowledge you’ve gained in Boulangerie Module I. This module aims at teaching more advanced bread-making techniques as well as giving you a strong understanding of how to run a bakery business from both operational and business sides.
This module is led by Master Baker Dominique Moudart. The course has been designed to support students continued development in the boulangerie arts through the teaching of more advanced bakery techniques.
Boulangerie Module II is the second course required to complete a Diplôme de Boulangerie.
4 intakes each year: Winter, Spring, Summer or Autumn
Duration: 60 hours
Diploma fees include: ingredients, course manual and equipment
Hours per week: 6 hours per week
Entry requirements: Boulangerie Module I