The Diplôme de Boulangerie 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
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