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.
At this Advance stage the focus will be artisan boulangerie techniques where students will develop their knowledge of the interrupted baking process and the use of natural levain. All techniques learnt will be applied in a commercial bakery environment to learn about the best equipment to maximise production of quality end products. Whilst mastering these delicate techniques students will work on creative decorative pieces and explore international breads, large variety of flours and gluten free alternative.