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Advanced Boulangerie Certificate presentation

  • Advanced Boulangerie Certificate programme details
    THEORY
    Students will learn about different types of fermentation and how flavors develop in bread.
    Students will learn how to work with liquid and solid natural leavens, how to work with “farine de tradition” Traditional flour as defined by French law) and how to work with puff pastry.
    Students will make baguettes, brioches, croissants, beignets (fritters and doughnuts), turnovers and derivative products.
    Courses are taught in French and translated into English

    MANDATORY INTERNSHIP
    After successful completion of Basic and Advanced Boulangerie, students are required to carry out a 2-month internship in a boulangerie related business in France.
  • Entry requirements
    • Basic Boulangerie Certificate.
    • Applicants must be at least 18 years of age.
    • A good level of French is essential. B1 is the suggested level.
    • Applicants must hold the equivalent of: High School Diploma (USA) (CAD) – High School Certificate (Japan) – GCSEs (UK) – Baccalauréat (France) or other.
    • All applications are reviewed by the Admissions jury. An interview via video conference or face to face will be organized to validate your application. The interview also serves to test your level of French.
  • Entry requirements Dates and apply

    Term Dates & Prices

    Select a date
    2019
    Mar 4, 2019 - Jun 28, 2019 ( Standard )
    € 6,500.00
    Jun 3, 2019 - Sep 27, 2019 ( Standard )
    € 6,500.00
    Sep 2, 2019 - Dec 20, 2019 ( Standard )
    € 6,500.00
    Dec 2, 2019 - Mar 27, 2020 ( Standard )
    € 6,500.00
  • Apply for the Boulangerie Diploma
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