The Art of Boulangerie

During this three-day programme, participants perfect their traditional boulangerie techniques. Throughout the training programme, participants learn to work with different kinds of dough whilst using several working methods such as a poolish (a type of prefermentation), and natural leaven.

Key Information

Prerequisites:
Le Cordon Bleu Diplôme of Boulangerie or professional experience in culinary arts

Course duration:
3 days, 21 hours
8:45am - 4:45pm (lunch 1h)

Tuition fees: €1,400
The fees include welcome coffee, lunches and tastings.

Teaching Method:
Workshops with individual follow-up.
Classrooms are equipped with professional equipment.
A recipe book will be provided to participants.

Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site. An apron, a tea towel, a hat and a cooler bag are offered to each participant.

A Le Cordon Bleu participation certificate will be issued at the end of the training.

Teaching language:
This course is taught in French and consecutively translated into English.

A Le Cordon Bleu participation certificate will be issued at the end of the training.

Funding
This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute on request for all your external financing procedures.
This training is not eligible for the CPF Training Personal Account.

Personal funding:
Directly with the institute.

French employees:
Internship costs can be financed by your company's skills development plan. Contact your Human Resources department.

Entrepreneur:
Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch.

Job seeker:
This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute to register on the website linked to your region for funding by Pôle Emploi.

Programme details

Educational objectives
- Understand new professional baking techniques
- Master the manufacturing steps depending on the product
- Manage the fermentation and cooking of products
- Practice professional gestures
Operational Objectives
To transmit to any chef the theoretical and technical knowledge in the work of the bread in :
- Preparing the dough
- Managing various times of fermentation
- Managing the techniques of shapings
Course content
Leavens
- Preparation of a cocoa liquid leaven
- Preparation of a poolish
- Fermented dough
Breads
- Nutritional bread
- Sweet potato and mixed grain bread
- Bread using long fermentation
- Vegetable and pulse bread
- Blueberry bread using poolish
- Country-style bread with dried fruit using cocoa liquid leaven
- Stone ground bread using cocoa liquid leaven
- Comté and cumin bread with poolish
- Purple potato purée and carrot bread using poolish
- Nutritional bread with mixed grains using poolish
- Rye bread using stiff leaven
- Country-style bread (cold bulk fermentation) using liquid leaven
- "French tradition” baguette using liquid leaven
- Country-style bread with whole wheat flour and malt
- Beaucaire bread
Dates and tuition fees

Sorry. The information is not available at the moment.
Statistics

Attendance rate: The attendance rate for this course was 100% in 2021

The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.

Last page update in August 2023.

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