Boulangerie Diploma

The Boulangerie Diploma is divided into two levels: Basic and Advanced. A certificate is awarded for each level after successful completion of the practical exams.

BASIC BOULANGERIE CERTIFICATE

To begin their training, students familiarize themselves with the equipment used in boulangerie. After an introduction to the rules of hygiene and baking, students will:

• Learn to work with the different types of flour used in France
• Learn the different techniques for kneading dough, manually and three different mechanical kneading methods
• Make bread and viennoiseries (Danish pastries)
• Be introduced to boulangerie decoration
• Be introduced to working with doughs made with a fermented dough starter and a "poolish" (a type of pre-fermentation)

ADVANCED BOULANGERIE CERTIFICATE

Prerequisite: Basic Boulangerie Certificate Students will learn about different types of fermentation and how flavours 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)
• How to work with puff pastry
• How to make baguettes, brioches, croissants, beignets (fritters and doughnuts), turnovers and derivative products

• Anyone looking to acquire essential boulangerie theory and practical knowledge
• Professionals looking for a career change who want to work in the boulangerie field
• Anyone looking to work as a baker, whether as an artisan or as an employee in a boulangerie company

After obtaining the Boulangerie Diploma, according to the student's level, possible career opportunities include:

• Baker
• Pastry Chef
• 'Pastry Tourrier' (specialized in dough making)
• Baker specialized in viennoiseries (Danish pastries)
• Boulangerie Team Leader

4 intakes per year: January, April, July, October
Duration: 6 months in standard training or 3 months in intensive training. The standard training includes from 13h to 14h of classes per week. The intensive training includes about 30 hours of classes per week.
Tuition fees: 13 000 € Include the application fee, educational content, uniform, equipment including a Zwilling® knife kit, and all activities (conferences, guest chef demonstrations, career day, educational visits...).
Teaching method: Classes are conducted as 6-hour workshops.
Languages: The programme is taught in French and consecutively translated into English during classes.
Entry requirements: Students must be aged 18 years or over at the beginning of the programme and be in possession of a high school diploma or equivalent.