Boulangerie Module III is the final step in mastering your knowledge of bakery arts and is designed to develop your understanding of more difficult boulangerie techniques.
This advanced bakery course is led by Master Baker Dominique Moudart who has more than 30 years of experience in the bakery arts. In this specific course you will be taught precision and efficiency in the kitchen and how to apply techniques in a commercial bakery environment working alongside experienced bakers.
Boulangerie Module III is the third and final stage 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 II