The Diplôme de Boulangerie is a 180 hour course and is comprised of three modules that are each 60 hours long. As you progress the techniques taught become move advanced to develop your abilities in a structured manner.
Boulangerie Module I
This first module introduces students to Boulangerie practice and use of professional equipment for basic Boulangerie skills. Students will learn all aspects of basic Boulangerie preparation, such as:
- Straight mixing methods in basic bread dough
- Lamination processes
- High and low percentage butter bread dough (and brioche)
- Working with lower gluten quality cereals
- Higher hydration dough method
- Pastry cream and fillings for baked pastries
Students will also cover food preparation theory where they will be instructed on baking methods, products and ingredients such as the composition of flour, dairy and sugar.
Boulangerie Module II
Prerequisite: Boulangerie Module I
The second module is designed to give students a strong understanding in more advance techniques such as:
- Different types of pre-fermentation methods
- Developing decorative skills
- Knowledge of different flavoured breads
- Shaping breads and pastries
You will also learn about the nutritional content of items produced in the bakery kitchens enabling you to develop your awareness of allergens and food intolerances.
Boulangerie Module III
Prerequisite: Boulangerie Module II
The final module focuses on advanced preparation and artisan Boulangerie techniques. Students will develop their knowledge of:
- Interrupted baking processes
- Using natural levain
- International breads
- Gluten free alternatives
Alongside mastering intricate techniques, students will also work on creative and decorative pieces and develop their understanding of equipment that can help maximise production in a professional bakery.