At the basic level, students learn how to use professional equipment for basic boulangerie skills. They will learn all aspects of basic boulangerie preparation like mixing methods in bread dough, baking methods, lamination processes, butter bread dough proportion, working with gluten quality cereals, hydration dough method, pastry cream and fillings for baked pastries. Food preparation module will also be covered. Understanding of basic ingredients in Bakery such as composition and properties of flour, diary and sugar.
Students will be taught a strong understanding of different types of fermentation methods, developing decorative skills and knowledge of different flavoured and shapes of breads and pastries at this stage.
2 intakes each year: July & October
Duration: 4.5 months
- High school diploma or equivalent, evidence of English language.
- No prior culinary experience is required.
- SPM / IGCSE - 1 Credit preferably in English /
- UEC - B6 in English
- Passion for Culinary Arts
Please contact our counsellors (WhatsApp: +6019-305 2586 or email to firstname.lastname@example.org) for the intake dates and details for international students.