Boulangerie de Base introduces students to Boulangerie practice and use of professional equipment for basic Boulangerie skills.

Students will learn all aspects of basic Boulangerie preparation, such as:

• Ingredient functionality including flour technology, yeasts, grains, sugar, salt, milk powder, malt, gluten powder
• Introduction to regional breads including couronne bordelaise
• Mixing and kneading techniques by hand and machine
• Classic façonnage techniques including shaping and tressage
• Typical/traditional French breads – e.g. baguette tradition, bread shaped like an ear of wheat, fougasse
• Special French breads including rye bread, wholewheat bread
• Different types of fermentation (including poolish, fermented dough) and baking processes
• Viennoiseries - including croissant, brioche, milk bread, danish, etc.
• Decorative bread techniques - pâte morte
• Follow health, safety and hygiene regulations
• Develop bake-house organization skills

The Advanced term is designed to give students a strong understanding in more advance artisan Boulangerie techniques such as:

• Cultivation of leaven, liquid leaven and feeder schedule
• Poolish technique for all categories of bakery
• Bassinage technique, Machine techniques, Autolyse technique
• Make different variations of baguettes tradition
• Utilization of various flours including buckwheat, rye, etc.
• Different types of lamination dough
• Working a dough with French regional products added, modern viennoiserie (sweet and savory Danish)
• Make snack products (Deli savoury breads)
• Decorative bread pieces
• Establish personal bake-house organization skills to work in a team

This specialist bread course is recommended for students who want to learn and master fundamental Boulangerie techniques. We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.

The programme is suitable if:

• You wish to enter a career working as a baker, whether artisan or as an employee in a bakery company
• You are a professional chef or entrepreneur and wish to learn classic French techniques to set up your own bakery business
• You love bread and want to acquire essential Boulangerie theory and practical knowledge
• You are a Diplôme de Pâtisserie /Cuisine student, and you would like to deepen your knowledge in artisan breads, bakery and boulangerie

Diploma awarded: The Diplôme de Boulangerie is awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe.

Examples of potential positions include:

•  Baker
• Bakery manager
• Food entrepreneur
• Specialised viennoiseries baker