Basic Boulangerie Certificate

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

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

Certificate awarded: The Basic Boulangerie Certificate 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