Boulangerie Module III is an advanced bread course designed to build on the knowledge gained on the first and second Boulangerie Modules. The course combines practical classes, demonstrations as well as lectures and external visits to give you the skills and knowledge to start your own small bakery business.
Boulangerie Module III Overview
- Skills and techniques: This advanced unit will explore the use of natural starters/levain, and how to build and maintain them. You will develop your understanding of interrupted baking processes and its application and use. Gluten-free alternative and heritage flours, as well as breads from around the world will also be broached.
- Operations: You will learn what equipment is best to maximise production, to achieve the best production flow, as well as maximising time efficiency and minimise waste.
- Theory and product knowledge: The science behind sourdough preparation will be explored, as well as factors that influence its characteristic and desirable qualities.
- Professional development: A visit to a flour mill will be included so you can better understand the origin of breads as well as learn about the processes behind making flour