A 100% practical course where you will learn the techniques, bases and fundamentals with which you can prepare different types of bread. The course includes all types, properties, combinations and applications of breads in different regions of France and the world. Our Boulangerie Diplôme will be divided into 2 Certificates, being: Basic Boulangerie and Advanced Boulangerie, with an average duration of 264 hours in each one. In the Basic Certificate of Boulangerie the student will learn techniques, bases and fundamentals with which he can prepare different types of bread. This course includes the types, properties, combinations and applications of bread in different regions of France and the world.
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In the Advanced Certificate of Boulangerie, the student will make breads with longer periods of fermentation, while learning techniques like petrissage (kneading) and façonnage (molding). In addition it will learn the process to make natural yeast, base of polish mass and for each class, is presented the combination of bread and assorted small and large Viennoiserie. This is the last level to conquer the Boulangerie Diplôme. The pre-requisites to enter the course are: to have completed High School (or equivalent) and to be over 18 years old.
See our calendar below:
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CALENDar
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16:00 – 22:00 (Seg. à Sex.) |
11th March |
29th July |
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A course with 100% practice . The students go to the practical kitchen, where they must reproduce to perfection what is elaborated by the Chef. Each student works individually at their own station, while the instructor chef accompanies, assists and evaluates students from the process of preparing bread, taste, texture, presentation and other 25 items.
The courses are fully attended, students enrolled, will receive 1 student's kit containing:
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