Boulangerie Module II

Boulangerie Module II is an intermediate course that gives students an understanding of more advanced techniques. The course is a mix of lectures, demonstrations and practical classes that have been created to build your understanding of boulangerie practice.

 Boulangerie Module II Overview

• Skills and techniques: In this unit, you will gain an understanding of different types of pre-fermentation methods, developing decorative skills, increasing knowledge of different flavoured breads, shaped breads and pastries. There is also an emphasis on the interrupted fermentation process, different types of enriched and laminated doughs, quick breads. You will also learn about the vast number of shapes and finishes applied to artisan breads.
• Operations: You will be introduced to the operational considerations and costs attached to running your own small business. This includes production planning, food purchasing, food costings, storage and control as well as learning which resources are essential for these tasks.
• Theory and product knowledge: in this unit you will learn more about the nutrition side of boulangerie with a focus on allergens and food intolerances.
• Professional development: field trips to a commercial boulangerie and market are included

To enrol for this module you need to have successfully completed Le Cordon Bleu’s Boulangerie Module I.