Boulangerie Arts and Artisan Baking Diploma
Our Diplôme de Boulangerie has been specifically developed to meet the needs of the expanding culinary sector of the hospitality industry. This boulangerie course aims to provide you with the classical and practical skills of Boulangerie arts, kitchen management, and gastronomy.
Across the course, you will learn a large variety of Boulangerie techniques like basic bread doughs, viennoiserie, and creating and managing your own starter cultures for sourdoughs. You’ll get a chance to develop your creativity while also growing your understanding of how to run a small business.
Our Boulangerie Diploma will provide you with knowledge of all aspects of the Boulangerie trade. You will learn through demonstrations, practical application, lectures, and on site industry visits.
The course is led by Master Baker Dominique Moudart. Dominique has spent more than 30 years perfecting his Boulangerie skills, including seven years spent travelling across France to discover local bread varieties and production techniques.
Our Diplôme de Boulangerie may be studied simultaneously with our Diplôme de Pâtisserie.
4 intakes each year: Winter, Spring, Summer or Autumn
Duration: 180 hours | 3 terms
Deposit fee: £700
Diploma fees include: ingredients, course manual and equipment
Hours per week: 6 hours per week
Entry requirements: high school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.
External candidates: please note, external candidates will have to purchase the knife kit and uniform at an additional cost (£445)