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

Duration:

• Standard: 6 months
• Intensive: 3 months with about 30 hours of classes per week.

Tuition Fees: €13,300 (standard or intensive). These fees include the application fee (€1,500), learning material, equipment including the Zwilling® knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).